Rosemary & Sultana Buns

• This recipe is based on an Italian recipe  – Pan di rameniro.
• These were originally eaten on Holy Thursday.
• I am sure they would be well loved in Poland.
• They are both slightly sweet and savoury.
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• If you want whole buns you will need to use 2 baking sheet.
• Here only 1 sheet was used and the buns spread into each other slightly

INGREDIENTS

• 10g of dry yeast
• 200ml of hand hot water
• 1 tablespoon of granulated sugar
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• 300g plain flour
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• 2 large sprigs of fresh rosemary
• 70g of sultanas
• 60ml of virgin olive oil + little extra for brushing
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• Large pinch of salt
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• 4 tablespoons of granulated sugar
• 2 tablespoons of water

METHOD

• Mix the dry yeast, sugar and hand warm water.
• Leave for around 10 minutes so it gets frolly.
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• In a large bowl mix the flour with the yeast mixture.
• Gather the mixture together and mix till you have a smooth ball.
• Cover the bowl with a cloth or a plastic cover and leave for around 90 minutes.
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• Remove the rosemary leave from the woody stems.
• Chop the leaves into small smaller pieces.
• Mix the olive oil with the rosemary and sultanas – stir ocasionally.
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• Gather up the sides of the risen dough and form into a rectangle.
• Pour in the oil mixture and mix together by kneading.
• NOTE – this can be a little difficult.
• You might need a little extra flour.
• Keep on kneading until you have a uniform dough.
• Flatten this out on  a board and cut into 8 pieces.
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• With your hands shape each piece into smooth balls.
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• Place some baking parchment over a baking tray.
• Place the buns on the tray leaving some room to spread.
• Cover the tray loosely with a cloth.
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• Preheat the oven to GM5 – 200°C.
• Brush the tops of the buns with a little olive oil.
• With a sharp knife make a noughts and cross grid on each bun.
• Let them rest for 16 minutes.
• Bake in the oven for 30-35 minutes.
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• Prepare a sugar glaze by gently heating together 4 tablesoons of sugar with 2 tablespoons of water.
• Brush the cooked buns with the hot syrup.