Sweet corn buns (Meini o pani de mei) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 16, 2019

    These were really interesting pastries - they came out of the oven looking like giant puffy cookies. The flavors are gentle but very nice - honey (I used a strongly flavored wildflower honey), almond, and cornmeal. Even though I tend to gravitate towards strong flavors and moist pastries, I found these to be strangely addictive. The buns themselves aren't super-sweet, so the sugar glaze is very good if you like sweetness. They're also not a naturally super-moist pastry, so don't overbake. There was a little gumminess in the center of the some of them when they were eaten soon after coming out of the oven, but it dissipated once the buns sat around overnight.

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