For the sponge cake:

• 6 ounces unbleached all-purpose flour
• 1/4 teaspoon instant yeast
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil for greasing the bowl

For the first dough:

• 3 ounces unbleached all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil, plus extra for greasing
• 1 egg

For the second dough:

• 7 ounces unbleached all-purpose flour
• 1/3 cup sugar
• 3 tablespoons extra-virgin olive oil, plus extra
• 1/4 teaspoon salt
• 1 egg
• 3 ounces sultana raisins, soaked in warm water for 30 minutes and drained
• 1/4 cup pine nuts
• 1/4 cup chopped candied citron

Make the sponge cake: Combine the flour, yeast, and salt in a bowl. Add enough warm water to make a firm dough; knead for 5 minutes, or until smooth, and place in an oiled and covered bowl to rise for 2 hours, or until doubled. Make the first dough: Place the sponge on a counter and add the flour, salt, olive oil, and egg; knead until smooth, about 5 minutes. Place in an oiled bowl, cover, and let rise for 4 hours.

Make the second dough: Place the first dough on a counter and work in the flour, sugar, olive oil, salt, egg, and enough warm water to make a soft dough that does not stick to the hands. Work in the raisins, pine nuts, and citron; knead for 15 minutes, cut into 12 pieces, and shape into oval buns. Place on a lightly oiled baking sheet, cover and let rise for 6 hours. Preheat the oven to 375°. Bake the buns for 15 minutes, or until golden. Serve with white wine. Makes 12

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