Rosemary & sultana buns (Pandiramerino) from Florentine: The True Cuisine of Florence (page 76) by Emiko Davies

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

  • IvyManning on December 12, 2025

    This recipe didn't taste very good and I came across several typos.

  • Yildiz100 on April 15, 2018

    Add a half tsp of salt. The recipe calls for sugar twice, once for the dough, once for the sugar syrup coating, but it doesn't say which is which. I used 1 tbsp (the lesser amount) in the dough, and the greater amount for the syrup. Works well, makes the syrup thick enough to cling. Dough was a bit dry and I needed to add about 2 tbs to get it to come together the first time, but the second time around I weighed the water and didn't need extra so maybe it was an accuracy tissue. When first kneading in the oil and raisins to the dough after the first rise it seems like they can't be incorporated into the dough, but it does work with patience. These are mildly sweet, nice for tea or breakfast.

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