Pan di Ramerino (Easter Bread with Raisins)

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!

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!

Ingredients

• 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.

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.

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.

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.

Add olive oil and 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 until it doubles in size.

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.

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.

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.

Brush each bun with the beaten egg.

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.

Let cool for about fifteen minutes, then serve.

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.

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!

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