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    Home » Recipes » Bread

    Pan di Ramerino (Easter Bread with Raisins)

    Published: May 9, 2021 · Modified: Mar 19, 2023 by Neriz · This post contains some affiliate links.

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    Jump to Recipe

    Traditionally served during Easter, ‘Pan di ramerino‘ or Tuscan Rosemary and Raisin buns are so easy to make.  Prepare and enjoy this deliciously sweet Easter bread with raisins at home!

    Three pieces of Italian Easter buns served with a glass of wine, and some fresh rosemary in the background.

    Outside the region of Tuscany, this authentic Italian bread is also known as Italian Easter buns or Italian rosemary-raisin bread.  

    Like Sweden’s Easter buns (Semlor) and Greece’s honey pie (Melopita), these Italian Easter bread with raisins are not just available for Lent nowadays — but all year round in some areas of the country.

    It is indeed a sweet bread because of the raisins and the syrup glaze — but rosemary and olive oil are also added.  

    So if you think the combination will not work, you could not be more wrong. 🙂

    Only one way to find out, right?  Give these Easter bread with raisins a try and see for yourself!

    IF YOU WANT OTHER REGIONAL ITALIAN RECIPES, YOU WOULD LOVE THESE POSTS!

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    Ingredients

    An image showing all the ingredients you need to make pan di ramerino at home.
    • Rosemary – you need fresh rosemary for making pan di ramerino.
    • Raisins -just use your favorite brand.
    • Yeast – I always use active dry yeast when making these Easter bread with raisins.
    • Olive oil – extra virgin olive oil, if possible.
    • Sugar – just regular, granulated white sugar. You would be using it for the yeast mixture, the dough, and the glaze for these Italian Easter buns.
    • Egg – beaten for the egg wash.
    • Salt – use whatever you have on hand; just make sure you mix it with the flour.
    • Flour – all-purpose flour is all you need for pan di ramerino.
    An overhead shot of a tray of freshly-baked Pan di Ramerino.

    Preparation

    Start making pan di ramerino by preparing the yeast mixture first: combine yeast, half a cup of warm water, and sugar. Set aside for a few minutes until it becomes foamy.

    Add a three-quarter cup of flour.

    Starter dough for making pan di ramerino.

    Combine evenly, cover with plastic, and set aside for about two hours.

    Using a small saucepan, heat olive oil and rosemary over medium-low heat; then set aside.

    Olive oil and rosemary combined for the base flaour of Easter bread with raisins.

    Pour a cup of water over the raisins, then set aside.

    For the actual dough, mix flour, salt, and sugar in a stand mixer’s bowl.

    Add water and the yeast mixture from earlier.

    Started dough mixed with the rest of ingredients for pan di ramerino dough.

    Add olive oil and rosemary.

    Combining the olive oil and rosemary to the pan di ramerino dough.

    Mix until a dough starts to form, then add the drained raisins.

    Continue mixing until you get a smooth dough.

    Form the dough into a ball and place it in an oiled bowl.

    Dough for pan di ramerino ready for proofing.

    Cover with a kitchen towel and set aside until it doubles in size.

    Dough for Easter bread with raisins ready to be cut into portions.

    Divide the dough into ten equal portions and form a small ball for each piece.

    Place each ball on top of a baking tray lined with baking paper, keeping some distance in between.

    Brush the buns with olive oil.

    Brushing each Easter bread with olive oil, showing bits of raisins in the bun.

    Cover with a clean kitchen towel and set aside for about an hour or until they become puffy.

    Once the buns are almost ready, combine four tablespoons of sugar with a quarter cup of water in a small saucepan.

    Combining water with sugar to glaze pan di ramerino.

    Place the saucepan over medium-low heat to heat it; mix until the sugar completely dissolves, then set aside.

    Preheat oven to 180°C (350°F).

    Uncover the Italian Easter buns and use a sharp knife to cut two lines crosswise and two lines lengthwise on top.

    Make a cut on each Easter bun with raisins, before baking.

    Brush each bun with the beaten egg.

    Brushing the Easter bread with raisins with egg wash before baking.

    Place the buns in the oven for about twenty-five to thirty minutes or until they turn golden.

    Take the tray of pan di Camerino out of the oven and brush each one with the sugar and water mixture.

    Brushing pan di ramerino with sugar syrup as glaze.

    Let cool for about fifteen minutes, then serve.

    An overhead shot of rosemary and raisin buns on a cooling rack, before serving.

    Helpful tips

    • Heat the rosemary with olive oil as soon as you set the yeast aside. It gives more time for the flavor and aroma of the rosemary leaves to come out.
    • Drain the raisins properly before adding them to the Easter bread dough; roll them on a kitchen towel, if possible.
    • Do not skip the syrup (sugar and water) at the end — it provides the distinctive shine to pan di ramerino.
    A closer shot of pan di ramerino, highlighting the shine and sticky glaze of each bun.

    Recipe variation

    • Sultanas or currants.  Either of these two is an excellent alternative to raisins.
    • Vin Santo.  Instead of plain water, the locals would mix the region’s sweet dessert wine with the raisins.  So, feel free to do so if you have vin santo on hand.

    So, give this pan di ramerino a try this weekend, and let me know what you think! 🙂

    OR YOU CAN GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL BREAD RECIPES!

    IF YOU WANT MORE EUROPEAN RECIPES, YOU WILL LIKE THESE RECIPES BY COUNTRY!

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    Latest (Mar23) feature image for pan di ramerino.

    Pan di Ramerino Recipe (Easter Bread with Raisins)

    Also known as 'Tuscan Rosemary and Raisin Buns,' these sweet Easter bread with raisins are excellent the whole year-round! The perfect balance of savory and sweet in every bite!
    5 from 6 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Italian
    Prep Time: 40 minutes
    Cook Time: 30 minutes
    Resting Time: 4 hours
    Total Time: 5 hours 10 minutes
    Servings: 10
    Calories: 247kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Stand Mixer
    • Dough Cutter
    • Rectangular Baking Tray
    • Baking Paper
    • Basting/Pastry Brush

    Ingredients

    For the yeast mixture:

    • 1/2 cup water, warm
    • 2 & 1/4 tsp yeast
    • 1 tsp sugar
    • 3/4 cup flour

    For the dough:

    • 2 & 1/2 cups flour
    • 4 tbsp sugar
    • 1 tsp salt
    • 2/3 cup water
    • 1/3 cup + 2 tbsp olive oil (plus 2 tbsp more for glazing the buns)
    • handful fresh rosemary leaves
    • 1 cup raisins

    For egg wash and syrup glaze:

    • 1 egg, beaten
    • 4 tbsp sugar
    • 1/4 cup water

    Instructions

    Preparing the yeast mixture:

    • Using a medium-sized bowl, combine yeast, half a cup of warm water, and sugar. 
    • Set aside for a few minutes until it becomes foamy, then add the flour.
    • Mix evenly, cover with plastic, and set aside for about two hours.
    • Using a small saucepan, heat olive oil, and rosemary over medium-low heat (do not boil!); then set aside.
    • Pour a cup of water over the raisins, then set aside.

    Preparing pan di ramerino dough:

    • Mix flour and salt in a stand mixer's bowl, then add water.
    • Add the yeast mixture from earlier.
    • Add olive oil with rosemary.
    • Mix until a dough starts to form, then add the drained raisins.
    • Continue mixing until you get a smooth dough.
    • Form the dough into a ball and place it in an oiled bowl.
    • Cover with a kitchen towel and set aside for about 90 minutes or until it doubles in size.

    Preparing and baking rosemary and raisin buns:

    • Divide the dough into 10 equal portions and form a small ball for each part.
    • Place each ball on top of a baking tray lined with baking paper, keeping some distance in between.
    • Brush the buns with olive oil.
    • Cover with a clean kitchen towel and set aside for about an hour or until they become puffy.
    • Once the Italian Easter buns are almost ready, prepare the syrup by combining four tablespoons of sugar with a quarter cup of water in a small saucepan.
    • Place the saucepan over medium-low heat to heat it; mix until the sugar completely dissolves, then set aside.
    • Preheat oven to 180°C (350°F).
    • Uncover the rosemary and raisin buns and use a sharp knife to cut two lines crosswise and two lines lengthwise on top.
    • Brush each bun with the beaten egg.
    • Place the buns in the oven for 25 to 30 minutes or until they turn darker in color.
    • Take the tray of pan di ramerino out of the oven and brush with syrup from earlier.
    • Let cool for about 15 minutes, then serve.

    Notes

    • Cook’s Tip #1:  Heat the rosemary with the olive oil as soon as you set the yeast aside. It gives more time for the flavor and aroma of the rosemary leaves to come out.
    • Cook’s Tip #2:  Drain the raisins properly before adding them to the dough; roll them on a kitchen towel, if possible.
    • Cook’s Tip #3:  Do not skip the syrup (sugar and water) at the end — it provides the distinctive shine to pan di ramerino.
    • Variation #1:  Sultanas or currants.  Either of these two is an excellent alternative to raisins.
    • Variation #2:  Vin Santo.  Instead of plain water, the locals would mix the Tuscan sweet dessert wine with the raisins.  So, feel free to do so if you have vin santo on hand.

    Nutrition

    Calories: 247kcal | Carbohydrates: 54g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 247mg | Potassium: 195mg | Fiber: 3g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. cakespy

      March 07, 2018 at 12:29 pm

      These look absolutely wonderful! The visual is so appealing, too.

      Reply
    2. Albert Bevia

      March 07, 2018 at 4:54 pm

      OMG! these buns look so amazing, what a great combination of flavors betwee the rosemary and raisins, superb recipe 🙂

      Reply
    3. Emily

      March 11, 2018 at 4:44 pm

      5 stars
      I love these so much thanks for this recipe, can’t wait to make them myself!

      Reply
    4. Meredith

      March 11, 2018 at 4:46 pm

      5 stars
      I love rolls with rosemary and any type of bread with raisins… but I have never had buns with the flavors combined. I am so excited to make these gorgeous rolls!

      Reply
    5. Traci

      March 11, 2018 at 5:05 pm

      5 stars
      Love the use of rosemary and raisins together in this! I’ll be adding this recipe to my holiday baking list for sure. Thanks for sharing 🙂

      Reply
    6. Emily | OatandSesame

      March 11, 2018 at 5:26 pm

      5 stars
      These buns are gorgeous! Rosemary paired with sweet is such a great combo. I can’t wait to try these for Easter!

      Reply
    7. Shadi Hasanzadenemati

      March 11, 2018 at 6:19 pm

      5 stars
      These buns look delicious! I’ve never had the raisin rosemary combo but it sounds so tempting!

      Reply
    8. Jessica Robinson

      March 11, 2018 at 8:05 pm

      5 stars
      These rolls are beyond delicious and such amazing flavors with rosemary and raisins! Perfect for the Easter holiday!

      Reply

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