Panini di Sant’Antonio: the recipe for soft and slightly sweet buns typical of Prato

Yo Saint Anthony buns they are gods fermented soft and delicious, typical of Prato, Tuscany, where they prepare for the patron saint’s day. These are soft buns and slightly sweet, which you can use both with savory ingredients and with creams and jams. They are prepared with few ingredients: flour, oil, milk, yeast, but they need a little patience for the yeast, which is done in two stages. Here’s how to prepare them perfectly.

In a large bowl, put the yeast with the milk and let it dissolve; when it is melted, add the sugar and add half of the flour.

Also add the seed oil and mix, then add the salt and the rest of the flour.

Turn the dough out on a work surface and knead into a smooth, smooth dough, no longer sticky: you can possibly add a little more flour, but don’t overdo it.

Put the dough to rise in a container covered with a clean cloth and place the container in a warm environment: for example, you can put it in the oven when it is turned off. Let rise for about 2 hours and in any case until the dough has doubled.

When the dough has doubled in volume, place it on a lightly floured work surface and form a homogeneous dough again.

From the bread, make balls of about 32-35 grams and place them on a baking sheet lined with parchment paper well separated.

Return the buns to rise for about 1 hour in a warm place or with the oven light on. Meanwhile, put the egg yolk in a glass with the milk and mix well. Turn on the oven and bring to 170°C.

Once the scones have risen, brush them with the egg yolk-milk mixture and bake for 25 minutes.

When they are well browned, let them cool and then serve them. Traditionally, everything should be divided into groups of 6 sandwiches, but you can also serve them individually like we did.

storage

You can store the sandwiches in paper bags for 4-5 days, or alternatively, freeze them individually.