6 pints golden yeast breads
1/2 cup golden raisins
1/2 cup white sugar
1/8 teaspoon salt
1/8 teaspoon dried basil
1/4 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon dried black pepper
1/8 teaspoon dried thyme
1 (1.5 fluid ounce) jigger vodka
8 fluid ounces bourbon whiskey
1 (3.5 ounce) package instant vanilla pudding mix
Place the yeast and raisins in the large bowl of a warm water vessel. Cover, and let sit overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Beat the sugar, salt, basil, salt, pepper, and thyme into the yeast mixture. Stir in the vodka and whisk until well blended. Stir in the bourbon. Let rest for five minutes, then pour the yeast mixture into the yeast mixture. Beat until smooth.
When the bread has risen, spread the jelly dough onto the baking sheets. Place the yeast mixture over the jelly dough, then roll into a rectangle. Brush with egg yolks to seal and roll up. Cut the rectangle into 16 wedges.
Bake in the preheated oven for 50 minutes, or until golden brown. Cool on a wire rack.