I share with you these incredibly soft buns that are made and consumed on January 17th for St. Anthony. In the Prato area, the saint is celebrated with slightly sweetened buns. Saint Anthony’s buns, made and consumed to celebrate the protector of animals, were distributed at the end of the mass. They were a way to wish everyone that bread would never be lacking. Here’s this precious recipe from the Prato tradition.
Let’s start baking…
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: Approximately 30 balls
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 1/3 cups all-purpose flour
- 0.5 oz fresh yeast (or 0.2 oz of dry yeast)
- 1/2 cup granulated sugar
- 1 cup milk (Warm)
- 1/4 cup vegetable oil
- 1 egg
Tools
- 1 Bowl
- 1 Baking sheet
Steps
If you prefer, you can also knead with a stand mixer following the usual steps.
Pour the slightly warm milk into a bowl and dissolve the yeast in it. Use a fork to mix, then add the sugar, oil, egg, and flour gradually.
Knead the dough until a smooth ball is formed. If necessary, add more flour. Once the dough is ready, place it in a bowl, cover with plastic wrap, and let it rise for three hours in a warm place.
After the rising time, place the dough on a floured surface and make balls of about 1.1-1.2 oz each. Place them on a baking sheet lined with parchment paper next to each other in rows of 5. Let rise for about 1 hour in a warm place.
After the second rising time, brush the surface with an egg yolk beaten with milk and sprinkle granulated sugar on top.
Bake in a preheated static oven at 340°F for 25 minutes.
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Storage
Saint Anthony’s buns can be stored in food-grade plastic bags or containers with lids.
