INGREDIENTS
•
1 cup raisins
•
½ cup grappa, or rum
•
15 grams (1/2 oz) active yeast if using pastry flour (25 grams if using all-purpose)
•
2 cups warm water
•
4 cups pastry flour (it’s lighter than all-purpose and will rise better, but all-purpose can be used)
•
1/3 cup sugar (plus more for decorating)
•
1/2 cup pine nuts
•
grated zest of one orange
•
1½ tablespoons candied etrog (optional)
•
pinch of salt