Or as they call them in Firenze….Pan di Ramerino.
Scrum scrum, scrummy!!
The first time I saw these in Firenze, I thought euhhhhhh, yucky , yucky mix….!!
But like the sweet vegetable tart from Lucca that sounds weird, these are wonderfully delicious and a fantastic combination of flavours!!
Not quite as taken by the Lucchese tart as these though…….
That tart is weird but nice…imagine silverbeet with sugar and you get my drift…
BUT these are scrumptious and I insist you make them!!
They are also relatively easy in the scheme of breadish goods:)
This is whats coming!!
SO ARE YOU READY TO GET YEASTY????
Makes 10-12 buns………
4 tsps dried yeast
1 cup of warm water
2 large eggs
1 egg yolk
1/4 cup of Olive oil plus a bit extra
3 tbsp sugar
4 cups of Strong bread flour
Pinch salt
3-4 springs of fresh rosemary but dried is ok if not…then i would use 3-4 tsps of dried rosemary
1 cup of raisins
sugar glaze
Buns ready to rise!!
Stir the dried yeast into the warm water along with the sugar and allow to become frothy.
Usually about 10 minutes.
Whisk in the eggs, yolk, 2tbsp of the oil .
Add in the Flour, one cup at a time and toss in the salt.
Combine well and then knead on a lightly floured surface for about 10 minutes.
If you do this in the mixer, add the dough hook and knead for 4-5 minutes on medium.
Place dough in lightly oiled bowl and cover well and allow to rise for an hour.
Risen buns……..
While the dough is doing its thing, lightly saute the rosemary in the olive oil that remains.
Toss out the rosemary when it has flavoured the oil nicely, add in the raisins and saute very quickly.
REmove from the heat and add in 1tbsp of chopped rosemary.
Allow the rosemary and raisin mix to cool and then knead into the dough.
Cut the dough into 10-12 pieces and shape each piece into a ball.
Place on baking tray with baking paper and cover with a tea towel.
Allow to rise for an hour.
Mmmm have a bite!!
Uncover buns and lightly brush the tops with olive oil.
Slash the tops of the buns with a lame or sharp carving knife in a cross pattern.
Let the buns rest for ten minutes while you heat the oven.
Preheat the oven to 200 Celsius.
Bake buns for 25 minutes.
While the buns are baking, put 3 tbsp of sugar and 1/4 cup of water in a small saucepan and bring to gentle boil.
Remove buns from oven and brush on the sugar glaze.
Allow to cool on racks.
Eat warm or cold and ENJOY, ENJOY, ENJOY!!!
Mmmmmm tasty…
Delicious!
yeasty beasty!!
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