Ingredients

  • 31/2 Ounces yeast starter
  • 1/2 Cup (4 ounces) warm milk
  • 1/2 Cup (2 1/4 ounces) all-purpose flour
  • 2/3 Cup (3 ounces) California golden raisins
  • 2/3 Cup (3 ounces) dried apricots
  • 3 Tablespoons (3 ounces) peach brandy
  • 12/3 Cups (6 3/4 ounces) all-purpose flour
  • 3 Tablespoons brown sugar
  • 1/2 Teaspoon salt
  • 1 small egg, beaten
  • 1 egg yolk
  • 3 Tablespoons (1 1/2 ounces) warm water
  • 1/4 Cup (2 ounces) soft butter
  • 1 Tablespoon orange zest
  • 1/2 Tablespoon vanilla
  • 1/2 Cup (3 ounces) pistachios, chopped

Procedure

Twenty four hours ahead, combine starter, milk and 1/2 cup flour in mixer bowl; mix and set aside. Combine raisins and apricots in brandy; set aside to soak.Then, to make dough, measure flour, sugar, salt, egg and yolk, water, butter, orange zest and vanilla into mixer bowl with starter. With dough hook, mix on low speed for 6 minutes. Then, add pistachios and raisins; mix on low 1 minute more. Cover with plastic wrap; let stand for 30 minutes to rise. Punch down and portion into twelve 2-ounce balls. Arrange in buttered muffin pans. Bake at 325°F for 25 minutes or till golden brown. Brush with melted butter while still hot.

Nutrition Facts Per Serving

Calories 240 (Calories from Fat 28%); Total Fat 8 ( Saturated Fat 3; Trans Fat 0; ); Cholesterol 45; Sodium 150; Potassium 298; Total Carbohydrate 37; Dietary Fiber 2; Sugars 15; Protein 5; Calcium 43; Iron 2;

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Raisins are fat and cholesterol free.