INGREDIENTS 
20 g active dry yeast
1 tablespoon sugar
3/4 cup lukewarm water
300 g plain flour, sifted
70 g sultanas
2 rosemary sprigs, chopped (about 1 tablespoon)
1/4 cup extra-virgin olive oil
a pinch of salt
1/4 cup sugar

TO MAKE 

Combine the yeast, sugar and water in a mixing bowl and let it sit for ten minutes until dissolved. Pour over the sifted flour and combine to make a firm ball of dough. Place the dough in a lightly greased bowl, cover with plastic wrap or a dish towel and let it rise in a warm place away from draughts for one hour.

Meanwhile, place 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. Work the ingredients together by kneading, and divide into eight small balls, weighing approximately 70–80 g each. Place the buns on a baking tray lined with baking paper and cover loosely with a dish towel. Allow the buns to rise for a further 30 minutes.

Preheat the oven to 200ºC.

Brush the tops with olive oil and slash a tick-tack-toe grid (similar to a hash symbol) over each one with a very sharp knife or razor. Let them rest another 10–15 minutes, then bake in the oven for 20 minutes.

Meanwhile, prepare a sugar syrup by dissolving the sugar in two tablespoons of water in a small saucepan and bringing to the boil. Take off the heat and brush the hot buns with the hot syrup.

The buns are best eaten the day they are made, but they will keep well for a day or two in an airtight container.

Makes eight buns.

Want more? Emiko Davis has also shared with us her recipe for panino con spinaci e brie, or warm brie and spinach roll. 

This is an edited extract from Florentine by Emiko Davies, published by Hardie Grant Books and available in stores nationally.