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!
Servings: 10
Calories: 247kcal
Equipment
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.
Video
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