St. Anthony’s Buns: The Taste of Prato’s Tradition.
I share with you the recipe for these super soft buns, a ritual renewed every January 17th in celebration of St. Anthony the Abbot’s feast. In the Prato area, it is traditional to celebrate the saint protector of animals with these slightly sweetened leavened treats, which smell of history and simplicity.
Once upon a time, St. Anthony’s buns were blessed and distributed on the churchyard at the end of the mass. Bringing them home was not only an act of devotion but a true wish that bread would never be lacking on anyone’s table. I leave you this precious recipe, a little treasure of the Prato tradition to prepare and enjoy together.
Let’s start baking …Happy recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 4 Hours 40 Minutes
- Portions: about 30 balls
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for St. Anthony’s Buns
- 4 1/3 cups all-purpose flour
- 2 1/4 tsp active dry yeast (or one cube of fresh yeast)
- 1/2 cup granulated sugar
- 1 cup milk (Warm)
- 3 1/2 tbsp vegetable oil
- 1 egg
Tools
- 1 Bowl
- 1 Baking Tray
Steps for St. Anthony’s Buns
You can use a stand mixer or knead by hand.
In a bowl, or in the stand mixer bowl, pour the warm milk and dissolve the yeast in it. Stir with a fork and add the sugar, oil, egg, and flour gradually.
Work the dough until a smooth ball is formed; if necessary, add more flour to achieve the right consistency.Once ready, place the dough in a bowl, cover with plastic wrap, and let it rise for three hours in a warm place.
After the rising time, turn the dough onto a floured surface and perform reinforcement folds by bringing the outer edges toward the center, forming a smooth ball.
Next, divide the dough to create balls of about 1 to 1 1/4 oz each. Place them on a baking tray lined with parchment paper, arranging them next to each other in rows of 5. Let them rise for about 1 hour in a warm place before proceeding with the baking.
Before baking, brush the buns with a beaten egg mixed with a bit of milk and sprinkle the surface with granulated sugar. Bake at 340°F in a preheated static oven for about 25 minutes, or until the surface is nicely golden and the inside soft.
At my house, we love these simple buns with a unique taste, I hope you will enjoy them too.
Storage
Regarding storage, I recommend eating them immediately to enjoy their maximum softness. The next day they tend to harden slightly, but they become perfect for dipping in a cup of warm milk for breakfast.
Alternatively, to keep them soft longer, you can store them in a well-sealed food bag or an airtight container.
