Traditionally served during Easter, ‘Pan di ramerino’ or Tuscan Rosemary and Raisin buns are quite easy to make at home. You don’t need to travel to Italy to enjoy these deliciously-sticky and shiny buns!
I’ve been told that this Italian Easter bread used to be sold to people coming out of the church, during Easter. Nowadays though, this variation of rosemary bread can be found whole year round, especially in Florence.
How do I describe this Easter bread?
Honestly, the first time I had it, I was a bit torn. I felt it was a mix between savory and sweet. This was because I had ALWAYS associated rosemary with savory dishes.
But when I got past that, it actually made sense.
The rosemary is very subtle – it does not overpower the sweetness coming from the raisins at all. After finishing one bun, I was convinced, it is a deliciously-sweet bread. 🙂
How to make Tuscan Rosemary and Raisin Buns
I have used both bread flour and all-purpose flour for this recipe, and I am happy with both results.
Although, when I used bread flour, I have to spray some water in the oven – for additional steam. Otherwise, I feel the buns are not as soft (or fluffy) as I want them to be.
You can substitute sultanas for raisins, if you prefer. I know some people like them more because they are less sweet.
For the glaze, you can skip the honey if you want. As far as I know, most people just use sugar. Personally, I like adding honey – both for the taste and the additional stickiness it provides.
What to serve with Pan di ramerino
Tuscan rosemary and raisin buns are normally eaten for breakfast, so an espresso (or normal cup of coffee) would go well with it. But for me, I like eating them for snack (or even at the end of a meal) – so naturally, I would have a glass of wine with it. Hey, they are SWEET buns after all. 🙂
For another Tuscan favorite, check out my post for Tuscan Apple Cake!
Or if you are looking for more bread ideas, check out my bread collection page!
- 2 & 1/2 tsp active dry yeast
- 3/4 cup water, lukewarm
- 200 grams all-purpose flour, (about 2 cups), sifted
- 1 & 1/2 tbsp fresh rosemary leaves, chopped
- 1/2 cup raisins
- 1/4 cup extra virgin olive oil
- 1 egg
- 2 tbsp sugar
- 1 tbsp honey
- 3 tbsp water
- Combine lukewarm water with yeast. Set aside until ready.
- Combine flour with salt. Add yeast mixture. Mix and knead into a smooth dough.
- Place dough in an oiled bowl and cover with clean kitchen cloth. Set aside until dough has doubled in size, normally an hour to an hour and a half.
- Combine olive oil and rosemary leaves in a small saucepan. Heat up oil mixture (do not fry). Set aside and let rosemary flavor infuse.
- Once dough is ready, add olive oil mixture and raisins. Mix until thoroughly combined.
- Divide dough into eight equal parts and roll each into small circle, to form a bun.
- Place each bun on a baking pan, lined with baking sheet. Make sure you put enough space in between.
- Preheat oven to 200 degrees-C (375 degrees-F).
- Using a sharp knife or blade, mark each bun with a '#' symbol. Cover the buns with a clean kitchen cloth and set aside for around 30 minutes.
- Place sugar, honey and water on a small sauce pan. Heat up mixture and bring to a boil. Make sure sugar has dissolved. Set aside
- Using a brush, glaze each bun with egg wash.
- Place buns in the oven for 20-25 minutes, or until the buns have turned slightly brown in color.
- Take buns out of the oven and glaze with the sugar mixture.
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