Just Like Nonna Used To Bake Rosemary And Sultana Buns

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Pandiramerino
Shiny and delightfully sticky rustic buns with decorative crisscrossed tops.
MAKES 8 BUNS
20g fresh yeast or 7g (2 tsp) active dry yeast
1 tbsp granulated sugar
180ml lukewarm water
300g plain flour, sifted
70g sultanas
2 rosemary sprigs, chopped (about 1 tbsp)
60ml extra virgin olive oil, plus extra for brushing
pinch of salt
FOR THE GLAZE
55g granulated sugar
2 tbsp water
Combine the yeast, cách làm bánh trung thu sugar and water in a bowl then let it sit for 10 minutes until dissolved.

Pour over the flour and combine to make a firm ball of dough. Place the dough in a lightly greased bowl, cover with a tea towel and let it rise in a warm place for 1 hour.Meanwhile, put the sultanas, rosemary and oil together in a bowl and set aside to infuse until the dough has risen.Combine the dough with the sultanas, rosemary, oil and salt by kneading.
Work the ingredients together by kneading, then divide into eight small balls weighing approximately 70g-80g each. Place the buns on a baking tray lined with baking paper and cover loosely with the tea towel. Allow the buns to rise for a further 30 minutes.Preheat the oven to 200C/ 180C fan/gas 6.

Brush the tops with olive oil and slash a tic-tac-toe grid (similar to a hash symbol) over each one with a very sharp knife. Let them rest for day lam banh trung thu another 10-15 minutes, hoc lam banh au then bake in the oven for 20 minutes.Meanwhile, prepare a sugar syrup glaze by dissolving the sugar in the water in a small saucepan and bringing to the boil.
Take off the heat and brush the hot buns with the hot syrup. TIP The buns are best eaten the day lam banh thong dung they are made, but they will keep well for one to two days in an airtight container. 
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