Pan de Mei

Sweet Corn Buns

These buns are a specialty from Lombardy. They should be eaten dipped in a cup of thick cream.

3/4 oz. baker's yeast
1/2 cup white flour
1/2 cup melted butter
2 egg yolks
1/2 cup finely ground cornmeal
4 tbs. confectioner's sugar
6 tbs. sugar
2 oz. dried sambuco seeds

Dissolve the yeast in 12 cup warm water and stir in half the flour. Let rise for half an hour in a warm draft-free place till it has doubled in size. Punch down and mix in the remaining white flour, the cornmeal, the sugar, butter and eggs. The dough should be very soft; add more warm water, if necessary.

Put the dough in a pastry bag and squeeze out 2-3 oz. mounds onto a buttered cookie sheet. Do not put them too close together. Let them rise in a warm place for about half an hour. Melt the confectioner's sugar in a little water, brush the liquid over the buns. Sprinkle with sambuco seeds. Bake in a 400ºF oven for 15 mins.

Note: Sambuco seeds are gathered in spring and dried. Sometimes they are added to the dough itself, or they may also be omitted completely.