• 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.
  • Also 12 hours in advance, macerate raisins in water*, just to cover. Drain well prior to mixing (ideal macerated weight is reflected in the formula).

Final dough

  • Break biga into small pieces and mix with flour, powdered milk, salt, yeast,water and applesauce in a spiral mixer for 3 minutes.
  • Flake in butter and mix for 3 minutes on 2nd speed.
  • Add  drained raisins and walnut pieces. Mix on  Speed 1 to disperse evenly (desired dough temp 75°F).

Shaping and proofing

  • Let dough ferment for two hours in a covered container, folding twice with thoroughly wet hands (the dough is very loose), at 40-minute intervals.
  • Using a generous dusting of flour, turn dough out onto bench and divide into 100 g pieces, premold into rounds.
  • Arrange on a well-floured wooden board leaving plenty of room for spread.
  • Proof for 1 hour.


  • Heat a griddle on low and grill to a toasted brown on each side. May be finished in a 350°F oven if needed.

* To add character, consider accenting with a dash of nocello, amaretto or vin santo.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.