My grandparents lived in Tuscany when I was a child, and pan di ramerino season was my favourite, so I logically tried to make it at home for my famil...
We love desserts and baked goods in just about any shape and size, so loving the classic Tuscan Pan di Ramerino will come as no surprise to anyone.
Bursting with fresh, piney rosemary and plump glorious raisins, this classic Tuscan sweet bread is a treat to enjoy any time during the year. Traditionally made in homes across Tuscany around Easter time, Pan di Ramerino are a classic baked good recipe most frequently made in private homes, each celebrating their own recipes and variations on a time-worn favorite.
One thing every home chef agrees on: very light on the sugar ratio, raisins are a definite inclusion as well as fresh rosemary, and a dough enhanced with freshly pressed, new extra-virgin olive oil.
These elements all work together to bring this classic baked bread recipe to your own kitchen, to be shared as part of a new Italian Easter tradition in your own home. Be sure to give youself plenty of time for your dough to rise beautifully, and properly fold in those raisins and get ready to soak in the aromas of freshly-baked bread.
Your family is going to love this holiday bread recipe, and you might also love it just as much as we do!
The Classic Tuscan 'Pan di Ramerino', a sweet combination with a Moscadello di Montalcino that has scents of sultanas and apricots and spicy hints that recall sultanas and rosemary, a Recioto di Soave for the buttery and creamy tones that the recipe evokes.
for 10 servings
In a small saucepan put butter and evo oil with the rosemary ’leaves’ without the stalk, and slightly simmer. Turn off heat and leave to rest for at least 30 minutes (to infuse).
In a big bowl, melt the yeast in the water, slightly warm, and add flour.
Mix well with a spoon and in the meanwhile add raisins, sugar, salt, and with a sieve, pour infused oil from the saucepan.
Knead well with your hands until the dough is smooth and elastic.
Let rest in a bowl for at least 2 hours.
Lightly flour your working space and lay down the dough.
Cut in 10 same-size pieces and shape into buns.
Put them on a baking tray covered with a sheet of baking paper.
Leave to rest for 1 hour, brush beaten egg over each bun and bake at 350F for 20-25 minutes.
The surface of your Pan di Ramerino buns should be golden.
When ready, separate buns and serve warm or cold.
Giovanni Thursday 17th of December 2020
Simply amazing, like travelling back to my childhood
My grandparents lived in Tuscany when I was a child, and pan di ramerino season was my favourite, so I logically tried to make it at home for my family! I was thrown back to my childhood memories, and the fam was super-happy!