5 from 6 votes
Tuscan Rosemary and Raisin buns (Pan di ramerino) on a cooling rack.
Tuscan Rosemary and Raisin Buns
Prep Time
2 hrs
Cook Time
25 mins
Total Time
2 hrs 25 mins
Traditionally served during Easter, ‘Pan di ramerino’ or Tuscan Rosemary and Raisin buns are quite easy to make.  Prepare and enjoy these deliciously-sticky and shiny buns at home!
Course: Bread
Cuisine: Italian
Servings: 8
Author: Neriz
  • 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
  1. Combine lukewarm water with yeast. Set aside until ready.
  2. Combine flour with salt. Add yeast mixture. Mix and knead into a smooth dough.
  3. 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.
  4. Combine olive oil and rosemary leaves in a small saucepan. Heat up oil mixture (do not fry). Set aside and let rosemary flavor infuse.
  5. Once dough is ready, add olive oil mixture and raisins. Mix until thoroughly combined.
  6. Divide dough into eight equal parts and roll each into small circle, to form a bun.
  7. Place each bun on a baking pan, lined with baking sheet. Make sure you put enough space in between.
  8. Preheat oven to 200 degrees-C (375 degrees-F).
  9. 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.
  10. 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
  11. Using a brush, glaze each bun with egg wash.
  12. Place buns in the oven for 20-25 minutes, or until the buns have turned slightly brown in color.
  13. Take buns out of the oven and glaze with the sugar mixture.  
  14. Serve.