Meini, Italian Semolina Honey Buns

I eat a lot of inspiring things...especially lately.  I'm deep in the process of assisting my dear friend Ashley write her first cookbook (of what I am SURE will be many) .  I help her in a number of ways, but the best one is cooking her food.  Every Tuesday or so, we spend the day working on the cookbook.  I cook from her recipes and she styles and photographs the food.  This food is inspiring.  It is delicious.  I LOVE THIS JOB.  But as you might imagine, I can't share these recipes with you.  You're going to have to buy the book.  You are really really going to want to buy the book.

So what I'm telling you is, I haven't been cooking many recipes that aren't for the cookbook, you know, recipes I can actually share.  But, on Sunday night, I wanted to bake something.  I get that itch a lot.  I got out a cookbook my Aunt had given me a while ago (thank you Aunt Ruth - its a gem!).  It's a book on Italian baking by the original head baker at Il Fornaio.  Zack and I started looking through it and it was so inspiring.  I was excited to try the breads and intrigued by a few strange cookies.  This thing called a Meini really jumped out.  It's called a bun in the recipe, but is really more of a cookie in its method, though its less sweet.  The ingredients are most likely in your pantry, with the exception of semolina, but you could use regular corn meal no problem.  Just whirl it around in your food processor for a couple minutes to grind it more finely.

The process was a little odd, so I've modified it slightly for you.  I baked these buns and took a warm bite, not expecting too much.  WHAM.  A wonderful cake like texture, a rich buttery, cornbread flavor licked with lots of floral honey.  It really surprised and delighted.  I couldn't wait for Zack to try it.  "wow" he says.  Then I needed Zack to bring some over to Ashley (who lives blocks away) so she could try it.  A text comes 10 minutes later.  "What?!!  These are magic." it says.  "Wouldn't they be an amazing base for a raspberry shortcake?" says the next.  "Genius!" I say!  Anyway, you get the point.  This is a very tasty and versatile bun.  It is sweet enough to be a part of a dessert;  not sweet enough to truly be a cookie (IMHO), so enjoy it with your morning coffee and call it breakfast, and savory enough to enjoy with a soup or salad.  Overall a special find.  And, as with any baked good, best about 10 minutes after it comes out of the oven.

MEINI, ITALIAN SEMOLINA HONEY BUNS
adapted from The Il Fornaio Baking Book
Makes 12 2.5" round buns

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine sea salt, or 1 1/4 teaspoon kosher salt
1 cup semolina flour
1 1/2 sticks of butter, at room temperature
1/2 cup sugar
3-4 tablespoons honey - your best one
2 egg yolks
1/4 cup whipping cream
3 tablespoons whole milk (or 4 of you don't use the amaretto)
1 tablespoon amaretto (optional but gooooood)
1 teaspoon vanilla extract

For the tops
1/3 cup granulated sugar
1/3 cup powdered sugar, in a sieve

Preheat oven to 375 degrees.  Line 2 baking sheets with parchment paper.

Whisk together the flour, baking powder, semolina and salt into a bowl and set aside.

In the bowl of your Kitchenaid or a large bowl and electric beaters, cream together the butter, sugar and honey on medium speed until fluffy, light and pale in color, scraping down sides a couple of times.  This takes 5 minutes.  Continue to beat and add the egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl.

Reduce speed to low, add half of the flour mixture and beat until the dry ingredients are thoroughly incorporated.  Beat in the cream, milk, amaretto and vanilla.  Continue to mix on low speed, add the remaining flour mixture and beat until a soft dough forms, about 2 minutes.

Turn the dough out onto a lightly floured work surface.  The dough will be sticky but try not to incorporate too muck flour as you shape the buns.  Form the dough into a circle and then cut it into 12 equal wedges.  Dust your hands lightly with flour and roll each wedge between your palms into a round golfball-sized sphere.  Place this on the baking sheet and flatten slightly into a disk about 3/4 inch thick.

Lightly brush the top of each disk lightly with water and then sprinkle with sugar.  Once all the disks are brushed and sugared, sieve the powdered sugar over the tops.

Bake the buns in the preheated oven until the tops begin to crack and the rim of each bun is light golden brown, 14-16 minutes.  Remove from the oven and let cool completely on baking sheet.  Store in a covered container at room temperature for up to 5 days.