Italians really know how to make unique and tasty festive breads. From Christmas to Easter there are quite a few you can find on my channel and many more that I have yet to bake.
This one may be the most unique when it comes to flavour. A sweet roll containing raisins and rosemary. When I first read about it, I was unsure, but once I tried it I loved it. The flavours work perfectly together.
Another background flavour is brought by a sweet red wine in which the raisins are soaked. This is optional and you can soak them in any other liquid you prefer.
They don’t just taste great; they also have an amazingly soft texture thanks to being enriched and using a flying sponge pre-ferment. Finished with a shiny, sweet, and stickly glaze these buns will impress anyone this Easter.
This recipe makes 5 buns. To make more multiply all the ingredients.
Watch the video down below for detailed instructions.
For soaking the raisins –
100g (3.5oz) raisins or currants
130g (4.6oz) sweet red wine or other liquid
For the rosemary oil –
30g (1oz) extra virgin olive oil
5g (0.17oz) chopped fresh rosemary
For the flying sponge –
50g (1.75oz) water
4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast
50g (1.75oz) white bread flour
For the main dough –
250g (8.8oz) white bread flour
6g (0.21oz) salt
30g (1oz) sugar or honey
100g (3.5oz) water
1 whisked egg for brushing before baking
For the glaze –
25g (0.9oz) sugar
20g (0.7oz) water
*Combine in a pan and bring up to a boil before the buns come out the oven.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
- Soak the raisins. Combine them with the liquid of your choice and leave on the side.
- Infuse the oil. Combine the oil and rosemary in a small pan and place on medium heat. As soon as it starts bubbling take it off and pour it in another container. Leave on the side to cool down.
- Make the flying sponge. Combine the water, yeast, and flour. Mix until smooth.
- Cover and ferment for 45 minutes.
- Drain the raisins.
- Make the main dough. In a large bowl combine the water, salt, sugar, raisins, rosemary oil, and the flying sponge. Mix well.
- Add the bread flour and mix to a dough. *Desired dough temperature 24C – 25C (75F – 77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
- Cover and ferment for 30 minutes.
- Ferment for 30 minutes.
- Ferment for 30 more minutes.
- Divide the dough into 5 equal pieces and shape into balls. Place the dough balls on to a non-stick paper lined baking tray.
- Cover and ferment for around 1.5 hours. *During the final hour of fermentation preheat the oven to 160C (320F) fan on.
- Brush with egg and score them (optional).
- Bake for 25 minutes.
- As soon as the buns come out the oven brush them with the hot sugar syrup.
Leave to cool down slightly and tuck in!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch the video here