•   
  •   
  •   

Food & Drink Italian Rosemary Buns for a Sticky-Sweet Easter Treat

18:51  12 april  2022
18:51  12 april  2022 Source:   food52.com

Our Best Easter Recipes for 2022

  Our Best Easter Recipes for 2022 Grab your Easter basket and hop on—you'll want to collect each and every one of these fun and easy Easter recipes.Oh, and one other thing: Our favorite Easter recipes will set you up to celebrate the arrival of spring in style. And by style, we do mean equipped with the prettiest Easter eggs on the block. So, get that egg hunt on the calendar, stat.

The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, pan di ramerino, an Italian Easter-time sweet bun.

Nordic Ware Natural Aluminum Baking Sheets © Provided by Food52 Nordic Ware Natural Aluminum Baking Sheets Nordic Ware Natural Aluminum Baking Sheets ZWILLING Enfinigy Digital Kitchen Scale © Provided by Food52 ZWILLING Enfinigy Digital Kitchen Scale ZWILLING Enfinigy Digital Kitchen Scale Five Two Ultimate Baking Tool Set © Provided by Food52 Five Two Ultimate Baking Tool Set Five Two Ultimate Baking Tool Set

Pan di ramerino, or rosemary bread—a sticky and sweet little bun studded with raisins—is a traditional Easter-time treat commonly found in Tuscany, in the central part of Italy. They’re remarkable because they have an uncommon ingredient woven into an enriched dough: rosemary. While we often think of the woodsy, piney herb as a savory-only affair, it sometimes finds its way into the sweeter side of things. With these sweet buns, rosemary brings a gentle backdrop of savoriness that is unique, and its flavor is the highlight of these sticky and soft buns.

29 Leftover Ham Recipes for Breakfast, Lunch, & Dinner

  29 Leftover Ham Recipes for Breakfast, Lunch, & Dinner November may be the time for turkey—but the second December and April roll around, 'tis the season for ham. Be it super-simply roasted with spices and brown sugar or baked spiral-style with apricot jam and mustard, there are very few main dishes that stand out on the dinner table like a glazed and glistening ham. But with every show-stopping ham comes a lot of leftover meat. And delicious though it may be to munch on a couple slices cold, straight from the fridge (a thing we have all done many times), why not repurpose the ham in one of these tasty recipes? From comfort foods like grits and fried rice to egg-topped sweet potato and ham hash and ham-stuffed biscuits, here a

The dough for these buns can be made in a variety of ways with a variety of different enrichments, from milk to butter to extra-virgin olive oil, as I have done in my pan di ramerino recipe. All of these fats bring suppleness to the bun, and in my adaptation of this old-school pastry, I opt for a large quantity of only olive oil for extreme softness plus an added fruity and herbaceous flavor.

Let’s answer some pan di ramerino F.A.Qs. (I certainly wondered about them.)

Why add the olive oil after the initial dough-mixing?

When adding fat to dough it’s beneficial to hold back some, or all, during the initial dough mixing and strengthening. Fat—like butter, oil, or lard—impedes gluten formation due to the way it coats the proteins in flour (and their job is eventually to form gluten). By holding back some, or in this case all, of the fat in that first part, we give gluten a chance to develop and the dough to strengthen quickly and efficiently. This is why you’ll often see dough recipes instruct adding softened butter once the dough is strong enough to pass the “windowpane test.”

This Sweet Yeasted Bread Is Perfect for Easter Brunch

  This Sweet Yeasted Bread Is Perfect for Easter Brunch The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, anything you can slather a lot of butter on. Today, he tells us about naturally leavened mazanec, a Czech sweet bread. Many years ago I had the pleasure of traveling through Europe for work, with a multiweek stop in the Czech Republic. My hosts, knowing my appreciation for good food, took me to restaurants that catered to the locals and that were so small it felt like we were eating in their cousin’s kitchen.

These sweet buns call for a substantial amount of olive oil added to the dough, which helps make the buns bake off with a soft texture, but if the oil was added all from the start of mixing, it would take many, many minutes more to strengthen the dough sufficiently (and possibly never reach the desired gluten development).

Why sourdough?


Video: Impress Easter guests with this carrot marshmallow crackle cake (TODAY)

Pan di ramerino are typically leavened with commercial yeast, but, as I’m wont to do, I created a sourdough version where the flavors of natural fermentation are mild, yet still wholly evident. The dough isn’t fermented overnight at cold temperature, as some sourdough bread might be, which leads to minimal acidity in the final bun. But! Even though the acidity is minimal, it still brings ample flavor complexity to the dough. It’s like adding a secret layer of zing to your baked goods, much like a skilled baker might use almond or vanilla extract to heighten the flavor interplay amongst the other ingredients.

Royal Family: Former royal chef reveals Kate Middleton's favourite dessert and the recipe used for the Queen

  Royal Family: Former royal chef reveals Kate Middleton's favourite dessert and the recipe used for the Queen Turns out the Duchess of Cambridge is just like the rest of usBut what do the royal family feast on when they’re just eating like the rest of us? They must have some favourites? Thanks to former royal chef Darren McGrady, we know some of the finer details to the family’s regular menus.

So, since we’re using naturally leavened sourdough in this dough for rise and flavor, we need to first take a look at the other ingredients and how they might affect fermentation—the most important on the list: sugar.

Why so little sugar in the dough?

I’m not a big eater of sweets. Sure, I’ve been known to eat a doughnut or two on occasion, but for the most part, my baking recipes lean toward doughs with less sugar and little adornment at the end. However, when developing the recipe for these sweet buns, I started with the sugar a little on the high side at 15 percent to the total flour weight. For sourdough, that high sugar content directly translates to long fermentation times, as it impedes fermentation activity. Using instant yeast, especially an osmotolerant variety, which is specifically designed to thrive in high-sugar or salt environments, doesn’t have this problem—which is typically why you’ll see recipes for yeasted brioche or other bread and pastry call for a specific type of, often osmotolerant, yeast.

So what does this have to do with these little buns? When I had sugar at 15 percent to total flour, the total fermentation time required to properly ferment the dough was incredibly long, and in my cold, winter kitchen, it required an overnight bulk fermentation on the counter—far longer than I prefer to wait for buns. Further, after baking the buns, they tasted overwhelmingly sweet. While you might see instant yeasted recipes for these sweet buns have a higher sugar content, I find with sourdough, and its subtle acidic flavor built up during fermentation, all flavors are amplified (much like a gentle squeeze of lemon juice over many foods awakens the palate).

One Major Side Effect of Eating Ham

  One Major Side Effect of Eating Ham Ham is one of the most popular dishes enjoyed on Easter. But there is one major side effect of eating this protein that is less desirable.Whether cubed and added to a salad, thinly sliced for an omelet addition or enjoyed as the primary protein on your plate, ham in all forms will make the menu for many families. Ham contains valuable nutrients and can be a convenient protein; however, one major side effect of eating ham is water retention.

In the end, and through subsequent testing, dropping the sugar all the way down to 6 percent of the total flour in the recipe (that’s going from 60 grams of sugar all the way down to 27) yielded a more typical bulk fermentation time of 4 hours, plus a shorter final proof of 3 hours. Bonus: the flavor was spot on—buns that are a touch sweet, savory, and with a gentle pop from the acidity in the dough.

Sourdough Pan di Ramerino © Provided by Food52 Sourdough Pan di Ramerino Sourdough Pan di Ramerino

Wait—Are they hot cross buns?

While I admit these small, sticky buns do look somewhat similar to the crisscrossed Easter treat, these pan di ramerino couldn’t be more different, both in flavor and texture. Hot cross buns have a completely are spicier, with nutmeg, cinnamon, and sometimes allspice. They’re typically softer, given the addition of butter and milk in the dough. While hot cross buns are of course sweet (especially with their simple syrup glaze), the flavor is where hot cross buns go left and pan di ramerino goes right. The fruity olive oil and piney rosemary notes in pan di ramerino puts them in a class of their own.

I hate raisins! Can I use another dried fruit in these buns?

Raisins are without a doubt the traditional fruit for these sweet buns, but I could see so many additions working very well with this dough. In taking cues from hot cross buns, try adding soaked and drained Zante currants, which are like mini-raisins after all. I could also see proper currants (the small black or red berry) working well in these buns, which would bring tartness and intensity not found in raisins. If adding proper currants, I’d likely half the amount added to the dough so as not to overwhelm. I’m also keen on trying these with dried and chopped apricots (a favorite dried fruit of mine) which go very well with rosemary and other herbs.

What would serve with a warm batch of pan di ramerino? Let us know in the comments!

How Queen Elizabeth II and the Royal Family Spend the Easter Holiday .
From giving up chocolate for lent to distributing symbolic gifts in recognition of public service, the royal family follows a host of Easter traditions.Like many families across the world, the royals have their own special Easter traditions, which include church services and family get-togethers.

usr: 1
This is interesting!