- 24 hours in advance, macerate raisins in blood orange agumato*.
- Toast and grind anise seeds.
- 12 hours before final mixing, mix the sponge ingredients until a cohesive dough is formed. Move to a covered container and let rise, for 12 hours at 75°F.
- Break biga into small pieces and mix with flour, salt, yeast, water and raisin juice concentrate in a spiral mixer on low for 15 minutes to get an improved mix.
- Slowly drizzle olive oil and mix over a 5 minute period, on low speed until absorbed.
- Flake in soft butter over 1 minute more, on low speed until it is absorbed.
- Add raisins and mix to disperse evenly, reserving 50 g per 300 g of dough for topping.
Shaping and proofing
- Let dough ferment for two hours in a covered container with 2 folds at 40-minute intervals.
- Turn out dough after the second hour and divide into 300 g or 3 kg (1/2 sheets) pieces, and gather loosely into a ball.
- Set in generously oiled 6″ round cake pans flipping once to coat well (for the 1/2 sheet, oil the top well).
- Dimple heavily with fingers.
- Proof for 45 minutes, top with 50 g each of raisins and applesauce and dimple again (for 1/2 sheet, 500 g of each).
- Proof for 15 minutes more.
- Bake at 350° F on low convection for 25 minutes.
- De-pan and cool on rack.
* Any citrus infused olive oil will do. Or, using water and try accenting with a dash of muscato wine, zest or Grand Marnier.
Nutrition Facts Per Serving(Calories from Fat %); ( );
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