PANDIRAMERINO (ROSEMARY AND SULTANA BUNS)

Makes: 8 buns

■ 3/4 oz (20 g) fresh yeast, or

■ 1/4 oz/2 tsp (7 g/10 mL) active dry yeast

■ 1 tbsp (15 mL) sugar

■ 3/4 cup (180 mL) lukewarm water

■ 2 cups (500 mL) all-purpose flour, sifted

■ 2 1/2 oz (70 g) sultanas (golden raisins)

■ 2 rosemary sprigs, chopped (about 1 tbsp/15 mL)

■ 1/4 cup (60 mL) extra-virgin olive oil, plus extra for brushing Pinch of salt

■ 1/4 cup (60 mL) sugar

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.

2. Place the dough in a lightly greased bowl, cover with plastic wrap or tea towel and let it rise in a warm place away from drafts for 1 hour.

3. Meanwhile, put the sultanas, rosemary and oil together in a bowl and set aside to infuse until the dough has risen.

4. Combine the dough with the sultanas, rosemary, oil and salt. Work the ingredients together by kneading and divide into eight small balls.

5. Place the buns on a baking tray lined with baking paper and cover loosely with a tea towel. Allow the buns to rise for a further 30 minutes.

6. Preheat oven to 400 F (200 C).

7. Brush the tops with olive oil and slash a tick-tack-toe grid over each one with a sharp knife or razor. Let them rest another 10-15 minutes, then bake in the oven for 20 minutes.

8. Prepare a sugar syrup by dissolving the sugar in 2 tbsp of water in a small saucepan and bringing to a boil. Take off the heat and brush the hot buns with the hot syrup.