Home Bread-Bakers v099.n025.5

Sweet Corn Buns-Meini o Pani de Mei

JPellegrino <gigimfg@ix.netcom.com>
Mon, 10 May 1999 14:46:37 -0400
I typed this one into MC today in hopes I will try the recipe soon.
These are a cross between a corn muffin and a scone. The top becomes
crackled due to the sugar.


                     *  Exported from  MasterCook  *

                  Sweet Corn Buns - Meini o Pani de Mei

Recipe By     : The Italian Baker - Carol Field
Serving Size  : 15   Preparation Time :0:00
Categories    : Breads                           Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      grams         unsalted butter -- room temperature
                        (2 sticks + 2 tbsp butter)
   1 1/4  cups          granulated sugar
   2      tablespoons   honey, plus
   2      teaspoons     honey
   1      whole         egg
   1                    egg yolk
     1/2  cup           milk, plus
   2      teaspoons     milk
   3 1/4  cups          all-purpose flour -- unbleached
   1 3/4  cups          fine yellow cornmeal, plus
   1      tablespoon    fine yellow cornmeal, plus
   1      teaspoon      fine yellow cornmeal
   3 1/2  teaspoons     baking powder
     1/8  teaspoon      almond extract
                        Or almond oil
     1/3  cup           granulated sugar -- (approx.)
     1/2  cup           confectioner's sugar

By Mixer Only:
Using the whisk attachment on your mixer, if you have one, beat the
butter, 1 cup plus 3 tablespoons sugar, and the honey for 1 to 2 minutes
at low speed until combined. Increase the speed to medium high and beat
until light and fluffy. Add the egg, egg yolk, and 2 teaspoons milk and
continue beating for 1 minute. Mix in the flour, cornmeal, and baking
powder. Add 1/2 cup milk and the almond oil and mix at the lowest speed
until blended. The dough should be stiff but not heavy. Knead briefly by
hand or mixer, sprinkling with additonal flour as needed, until buttery,
soft, pliable, and slightly sticky.

Line baking sheets with parchment paper or buttered brown paper. Cut the
dough into 15 equal pieces (3 ounces or 90 grams each). Flour your hands
and roll each piece into a ball. Flatten each ball into a 1/2 inch thick
patty, the size of a hamburger and the width of a woman's hand. Place on
the paper-lined baking sheets.

Brush the tops with water and then sprinkle with granulated sugar,
making sure a thin layer  of sugar covers each bun. You can shake off
the excess sugar by holding on to the paper and shaking the sugar up and
over the edge of the pan. Place the confectioner's sugar in a sifter or
sieve and sift the sugar heavily over the buns so that they look as if
they're lost in a blizzard of sugar. The excess powdered sugar can stay
on the paper, because it will not caramelize.

Heat the oven to 375° F. Bake until the sugar on top has cracked into an
irregular design, 15 to 20 minutes. Cool on racks. Makes 15 buns.
These sweet buns are a very delicate cross between a corn muffin and a
scone. They are particularly appealing because the covering on the top
cracks into a pattern that looks like the land after a long dry summer.
Meini are definitely a Lombard specialty, and the Milanese traditionally
eat them on April 24th as a celebration of the liberation of their
countryside from the assaults of a ferocious highwayman and his brigands
during the Middle Ages.
Recipe from The Italian Baker by Carol Field, page 217, ISBN
 Posted to EthnicREgMC and Bread Bakers  5/99 by JoAnn Pellegrino

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