Soak the raisins in Date Crema Vinegar, and leave overnight.
To make the dough, combine the Flour for Pizza, yeast, 1/2 cup milk, one egg, 1/4 cup water and a pinch of salt. Then knead 6 tbsp butter and Bonsecco extra virgin olive oil into the dough. Cover with a damp tea towel, and allow to rise for 90 minutes in a warm place. Then flatten the dough, cover with cling film, and refrigerate for one hour. Drain the raisins.
Roll the dough out to 16 inches wide by 12 inches long. Mix the remaining of butter in with the cinnamon and brown sugar before spreading the mixture over the dough. Press the drained raisins into the dough and distribute evenly. Roll up as tightly as possible then using a sharp knife, cut the roll into approx. 16 slices. Place the slices onto an oven tray lined with parchment paper; then cover with foil and allow to rise for 45 minutes.
Pre-heat the oven to 300°F. Mix an egg yolk with 4 tbsp. of milk, then brush onto the rolls. Bake them for 20 minutes, and chop the pistachios into small pieces. Remove from the oven, allow to cool, then spread a generous amount of Crema al Pistacchio over them. Sprinkle with the chopped pistachios for a finishing touch.