Total Dough

Ingredients Bakers % Metric/g
Bread flour 90.90 4082.4
Instant yeast 1.3 56.7
Salt 1.8 79.4
Water 52.5 2381.4
California raisins 60 2721.6
Sugar 5 226.8
Lemon juice 2.5 113.4
Water 2.5 113.4
Boiled Flour Mixture
Bread flour 10.2 453.6
Boiling water 8.1 368.6
Brown sugar .9 42.5
Butter 2.1 93.6
Corn syrup 5 226.8
Walnuts 8.1 368.6
Total 249.8 11328.8

 

Biga (sponge)

Ingredients Bakers % Metric/g
Bread flour 100 2721.6
Instant yeast 1 28.4
Salt .3 8.5
Water 54.2 1474.2
Total 155.5  4232.7

 

Final Dough

Ingredients Bakers % Metric/g
Bread flour 75 4082.4
Instant yeast 1.6 56.7
Salt 3.9 79.4
Water 50 2381.4
California raisins 150 2721.6
Sugar 12.5 226.8
Lemon juice 6.3 113.4
Water 6.3 113.4
Boiled Flour Mixture
Bread flour 25 453.6
Boiling water 20.3 368.6
Brown sugar 3.9 42.5
Butter 5.2 93.6
Corn syrup 12.5 226.8
Walnuts 20.3 368.6
Total Sponge 233.3 4232.7
Total 626.1 11328.9 

 

Almond Filling

Ingredients Bakers % Metric/g
Brown sugar 70.8 241
Butter 70.8 241
Eggs 70.8 241
Almond flour 79.2 269.3
Cake flour 20.8 70.9
Total 312 1063.2

 

Procedure 

Fifteen (15) hours before final mixing, combine ingredients for sponge and mix on low for 3 minutes; then, on medium for 2 minutes. Set aside to proof in the refrigerator at 40ºF for 15 hours. Soak raisins overnight in mixture of sugar, lemon juice and water.2

Final Mixing

Combine 1pound bread flour with 13 ounces cold water and heat to boiling, stirring constantly. Mix bread flour, yeast, brown sugar, salt, butter, corn syrup, sponge and water on low for 4 minutes. Add boiled flour mixture and mix on low for 6 minutes, then on medium for 5 minutes. (Desired final dough temperature is 80°F.) Stir in raisins and walnuts; mixing until incorporated. Bulk ferment for 40 minutes at 86ºF. Fold down once.

Shaping

For Almond Filling, cream butter and sugar together. Add eggs; beat well and slowly fold in almond flour and cake flour. Do not over mix. Scale dough into 1-pound pieces and bench rest for 20 minutes. Roll each piece of dough into a rectangle and spread 2 ounces of Almond Filling on top; then, roll into a cylinder about 2 feet long and shape into a heart. Dip into mixture of sesame seeds and chopped almonds. Final proof for 40 minutes at 86ºF. Bake at 395ºF with steam for 25 to 30 minutes.

Formulation courtesy of California Raisin