Straight from the medieval recipe books of Arezzo, a sweet bread that is perfect for Easter, a recipe as old as it is delicious and fragrant. If you like saffron and raisins, then dive into my recipe for Panina Aretina!
Panina Aretina: Sweet bread with saffron and raisins
Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Measuring cups and spoons
- Kitchen towel
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 2 cups all-purpose flour
- 2 cups bread flour
- 1 tsp active dry yeast
- ¼ cup granulated sugar
- 1 ¼ cups warm water
- 1 sachet saffron
- 5 tbsp lard
- 1 tsp fine salt
- 1 ½ cups raisins
Instructions
- Soak Raisins: Soak the raisins in boiling water for about 20 minutes. This makes them plump and juicy.1 ½ cups raisins
- Prepare Dough: In your mixer's bowl, sift both types of flour. Add sugar and yeast, then mix for a minute. Dissolve saffron in the warm water and add it to the flour. Start your mixer on low speed and gradually add lard, salt, and drained, dried raisins.2 cups all-purpose flour, 2 cups bread flour, 1 tsp active dry yeast, ¼ cup granulated sugar, 1 sachet saffron, 5 tbsp lard, 1 tsp fine salt, 1 ¼ cups warm water
- Knead Dough: Knead with your mixer for about 5 minutes, or until the lard is well incorporated. If kneading by hand, it might take a bit longer. Cover the dough with a kitchen towel and let it rise in a turned-off oven for about 3 hours, or until it doubles in size.
- Shape Loaves: Once doubled, turn the dough onto a lightly floured surface. Knead briefly and form a smooth ball. Divide the dough in half and shape each half into a sphere. Place the spheres on a parchment-lined baking sheet and let them rise again in the turned-off oven for 2 hours.
- Bake: Preheat your oven to 350°F (static). Bake the loaves for about 30 minutes. Keep an eye on them as oven times may vary. They are done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool before serving. Enjoy your homemade Tuscan Easter Bread with raisins!
Notes
- For convenience, I used a stand mixer, but feel free to knead by hand.
- You can substitute active dry yeast with fresh yeast; use about 1 tbsp, dissolved in the warm saffron water.
From Medieval Roots to Modern Palates: The Allure of Panina Aretina in Arezzo
Panina Aretina holds a special place in Tuscany culinary heritage, representing the intersection of tradition and innovation. Its roots trace back to medieval times, reflecting the enduring gastronomic culture of Arezzo City.
What sets this delicacy apart is its versatility; whether enjoyed sweet or savory, Panina Aretina captivates the palate with a harmonious blend of sweet spices and savory notes, offering a unique culinary experience.
Its significance lies in its ability to bridge the gap between past and present, offering a taste of history with each bite. To delve deeper into Arezzo’s culinary treasures, check out the link to explore other typical dishes from this enchanting city.
