Rosemary & sultana buns

Rosemary & sultana buns

Pandiramerino

By
From
Florentine
Makes
8 buns
Photographer
Lauren Bamford

Shiny and delightfully sticky with decorative split, criss-crossed tops, pandiramerino, which means ‘rosemary bread’ (ramerino is the charming Tuscan word for rosmarino or rosemary), are little buns fragrant with fresh rosemary and studded with sweet sultanas. Traditionally these rustic buns were made for giovedì santo, the Thursday before Easter, and were without the sultanas, hence their name. Now you find them year round in bakeries all over Florence.

Ingredients

Quantity Ingredient
20g fresh yeast
or 7g active dry yeast
1 tablespoon sugar
180ml lukewarm water
300g plain flour, sifted
70g sultanas
2 rosemary sprigs, chopped
60ml extra-virgin olive oil
A pinch salt
55g sugar

Method

  1. Combine the yeast, sugar and water in a mixing bowl and let it sit for 10 minutes until dissolved. Pour over the sifted flour and combine to make a firm ball of dough. Place the dough in a lightly greased bowl, cover with plastic wrap or a dish towel and let it rise in a warm place away from draughts for 1 hour.
  2. Meanwhile, place the sultanas, rosemary and oil together in a bowl and set aside to infuse until the dough has risen.
  3. Combine the dough with the sultanas, rosemary, oil and salt. Work the ingredients together by kneading, and divide into eight small balls, weighing approximately 70–80 g each. Place the buns on a baking tray lined with baking paper and cover loosely with a dish towel. Allow the buns to rise for a further 30 minutes.
  4. Preheat the oven to 200°C.
  5. Brush the tops with olive oil and slash a tick-tack-toe grid (similar to a hash symbol) over each one with a very sharp knife or razor. Let them rest another 10–15 minutes, then bake in the oven for 20 minutes.
  6. Meanwhile, prepare a sugar syrup by dissolving the sugar in 2 tablespoons of water in a small saucepan and bringing to the boil. Take off the heat and brush the hot buns with the hot syrup.
  7. Meanwhile, prepare a sugar syrup by dissolving the sugar in 2 tablespoons of water in a small saucepan and bringing to the boil. Take off the heat and brush the hot buns with the hot syrup.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again