Rosemary & Sultana Buns (Pandiramerino)
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 (golden raisins). 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.
Makes 8 buns.
Ingredients 8
20 g fresh yeast
1 tbsp sugar
180 ml water, lukewarm
300 g plain flour, (all-purpose flour) sifted
70 g sultanas, (golden raisins)
2 rosemary sprigs, chopped
60 ml extra-virgin olive oil, plus extra for brushing
Pinch salt
Sugar Syrup
55 g sugar
2 tbsp water
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Method 8
Combine the , and lukewarm in a mixing bowl and let it sit for 10 minutes until dissolved.
Pour over the sifted 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.
Meanwhile, place the , and together in a bowl and set aside to infuse until the dough has risen.
Combine the dough with the , , and . Work the ingredients together by kneading, and divide into eight small balls, weighing approximately 70–80 g (2½–2¾ oz) 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.
Preheat the oven to 200°C (400°F).
Brush the tops with 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.
Meanwhile, prepare a sugar syrup by dissolving the in the in a small saucepan and bringing to the boil. Take off the heat and brush the hot buns with the hot syrup.
Emiko Davies' tips
The buns are best eaten the day they are made, but they will keep well for a day or two in an airtight container.
