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Panini Dolci

1 1/2 cups (225 grams) raisins
water to cover
3 1/2 teaspoons active dry yeast
1/2 c plus 2 tablespoons milk, warmed
1/2 cup (70 grams) unbleached all-purpose flour

3 1/4 cups (430 grams) unbleached all-purpose flour
1/2 c (100 grams) sugar
1 teaspoon (5 grams) salt
2 eggs
1 egg yolk
grated zest of 1/4 lemon
grated zest of 1/4 orange
1/4 teaspoon vanilla extract
1 stick (115 grams) unsalted butter, room temperature

1/4 c unbleached all-purpose flour for the raisins

Soak the raisins in cool water to cover at least 30 minutes; drain
but reserve 1/4 cup of the water. Stir the yeast into the warm
milk in a small bowl; let stand until creamy, about 10 minutes.
Add the flour and reserved raisin water and stir until smooth.
Cover with plastic wrap and let rise until doubled, 20 to 30 minutes.

Place the flour, sugar, salt, sponge, eggs, egg yolk, grated lemon
& orange zests, and vanilla in a mixer bowl and mix with the paddle
until blended. Add the butter and mix thoroughly. Change to dough
hook and knead at medium speed until soft, springy, and smooth
except for a few blisters, 3 to 4 minutes. (Or by hand, knead until
soft, springy, and very smooth, 8 to 10 minutes).

Place the dough in a buttered bowl, cover with plastic wrap, and
let rise until doubled, about 1 hour.

Pat the raisins dry and toss with 1/4 c. flour. Add the raisins
to the dough in 1 or 2 additions by flattening the dough, patting
the raisins over the surface, and rolling up the dough. Cut the
dough into 16 to 18 pieces and roll each piece into a ball. Place
the rolls on lightly buttered or parchment-lined baking sheets.
Cover with a towel and let rise half their original volume, about
45 minutes.

Heat oven to 400 degrees F. Bake 18 minutes. The rolls should
double in size and puff up into fat buns as they bake. Cool on


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