Lenten Buns Baker's Style (Rome)

Desserts

Ingredients

Seedless white raisins - 3/4 cup

Once risen bread dough, made with 2 1/2 cups flour - 1 pound

Olive oil - 5 tbsps

Granulated sugar - 4 tbsps

Salt - pinch

Pine nuts - 1/3 cup

Diced candied orange peel- 1/3 cup

Butter for baking sheet

Soak the white raisins in warm water until soft and swollen and pat dry before using.

Place the bread dough on a floured board and punch it down. Makek a hole in the middle and add the oil, sugar and salt. Fold the dough over the hole, then knead it until these ingredients are completely incorperated and the dough is pliable and smooth again. Add the pine nuts, raisins and orange peel, and knead vigorously.

Butter a baking sheet lightly. Break off pieces of the dough and shape into small buns. Arrange them on the baking sheet, well spaced apart. Cover with a cloth and leave to rise until doubled in bulk. 

Bake in a very hot oven (450F) for 20 minutes, or until the buns are golden brown.

Makes about 12 or 14 buns