Italian desserts Rosemary and sultana buns pandiramerino - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Italian desserts Rosemary and sultana buns pandiramerino By You Magazine - March 14, 2021 Shiny and delightfully sticky rustic buns with decorative crisscrossed tops. Lauren Bamford MAKES 8 BUNS 20g fresh yeast or 7g (2 tsp) active dry yeast 1 tbsp granulated sugar 180ml lukewarm water 300g plain flour, sifted 70g sultanas 2 rosemary sprigs, chopped (about 1 tbsp) 60ml extra virgin olive oil, plus extra for brushing Pinch of salt FOR THE GLAZE 55g granulated sugar 2 tbsp water Combine the yeast, sugar and water in a bowl then let it sit for 10 minutes until dissolved. Pour over the flour and combine to make a firm ball of dough. Place the dough in a lightly greased bowl, cover with a tea towel and let it rise in a warm place for 1 hour. Meanwhile, put the sultanas, rosemary and oil together in a bowl and set aside to infuse until the dough has risen. Combine the dough with the sultanas, rosemary, oil and salt by kneading. Work the ingredients together by kneading, then divide into eight small balls weighing approximately 70g-80g each. Place the buns on a baking tray lined with baking paper and cover loosely with the tea towel. Allow the buns to rise for a further 30 minutes. Preheat the oven to 200C/180C fan/gas 6. Brush the tops with olive oil and slash a tic-tac-toe grid (similar to a hash symbol) over each one with a very sharp knife. Let them rest for another 10-15 minutes, then bake in the oven for 20 minutes. Meanwhile, prepare a sugar syrup glaze by dissolving the sugar in the water in a small saucepan and bringing to the boil. Take off the heat and brush the hot buns with the hot syrup. TIP The buns are best eaten the day they are made, but they will keep well for one to two days in an airtight container. Now buy the book Our recipes are from Torta Della Nonna by food writer Emiko Davies (Hardie Grant, £16.99). Emiko has lived in Florence for more than a decade and the book is a collection of some of her beloved Italian desserts. To order a copy for £14.95 until 28 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved