I want to celebrate Giacomo Leopardi, the great poet, with those exquisite buns. Actually Roma claims the ownership of those buns, but they are well known in all central Italy and I am sure that Leopardi enjoyed them in his Recanati.
10 gr. of active dry yeast
450 gr. of strong flour
200 gr. of full-fat milk
100 gr. spoonful of sugar
125 gr. of seed oil (I used hazelnut oil)
1 Tsp of olive oil
30 gr of honey
1 lemon’s grated zest
½ teaspoon of vanilla extract
Prepare the sponge:
- Sprinkle yeast and sugar into 50 ml of warm milk in a bowl and stir to dissolve (if you have a kneading machine you will save a lot of work).
- Mix it with 50 gr of floor, one tablespoon of sugar and the honey. let it rise for about one hour.
Prepare the dough:
- Mix the remaining sugar, milk, the egg, the oils, the lemon’s rind and the vanilla to the sponge.
- Add the remaining flour and knead it until you have a smooth and elastic dough (I used Kitchen Aid, with dough hook, speed two for about 20 minutes).
- Cover it with plastic wrap and let it rise three hour (but it depends on room temperature, less if it is a hot summer day).
- Knock back the dough and make the buns (around 12).
- Let it rising for another ½ an hour, and glaze them with some olive oil.
- Bake it in a preheated oven at 400°F/200°C for 25 minutes until golden and light. If you have a steam oven like me, then just use the sweet rolls program.
- Turn out onto a wire rack and leave to cool.
- When cooled sprinkle with icing sugar, and if you want to feel yourself in Rome, open it and fill it with whipped cream.