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How to make it

  • In saucepan over medium heat combine milk, butter, sugar and salt.
  • Heat stirring once or twice until butter is melted.
  • Remove from heat and pour into a large mixing bowl.
  • Cool the milk to 110 degrees.
  • Add yeast and cinnamon stirring to combine then let stand 5 minutes.
  • Stir in beaten eggs and then the flour 1 cup at a time until a soft dough forms.
  • Turn out onto floured surface and knead incorporating more flour as necessary for 5 minutes.
  • Butter a large bowl and turn the dough in the butter to coat it.
  • Cover with a clean towel and let stand at room temperature for 2 hours.
  • Punch down the dough then knead it briefly and return to the bowl.
  • Cover with plastic wrap and refrigerate overnight.
  • Turn the chilled dough out onto a lightly floured surface and pat and roll out to a rectangle.
  • Spread 3/4 stick of softened butter evenly over the dough then scatter raisins evenly over butter.
  • Starting with the long side of the dough closest to you roll dough up into a long cylinder.
  • Cut the cylinder crosswise into 12 equal slices.
  • In a heavy skillet preferably one with straight sides melt the remaining butter.
  • Remove from heat and with a pastry brush grease sides of the skillet with melted butter.
  • Stir the pistachios, light brown sugar and honey into the butter in the skillet.
  • Arrange the 12 slices of dough cut side down in the pistachio mixture.
  • Cover the skillet with a towel and let them rise at room temperature for 2 hours.
  • Position a rack in the middle of the oven and preheat oven to 350.
  • Set the skillet on the rack and bake 35 minutes then cook in skillet on rack for 5 minutes.
  • Invert them onto a platter or cookie sheet and serve hot or warm.

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