Whip up a batch of Pan di Ramerino with my recipe, a Tuscan sweet bread roll bursting with raisins and rosemary, perfect for a cozy snack.
Pan di Ramerino | Tuscan Rosemary & Raisin Bread Rolls
Equipment
- Bowl
- Skillet
- Baking sheet
- Pastry brush
- Knife
- Plastic wrap
Ingredients
- 2 cups bread flour Manitoba flour
- 2 cups all-purpose flour
- 1 â…“ tsp active dry yeast
- 1 â…“ cups raisins
- ½ cup granulated sugar
- 1 tbsp fresh rosemary finely chopped
- 1 ¾ tsp salt
- ¾ cup lukewarm water
- 1 egg yolk
- ½ cup + 2 tbsp extra virgin olive oil
Instructions
- Soak Raisins: Start by soaking the raisins in cold water.1 â…“ cups raisins
- Infuse Oil: Warm olive oil with rosemary in a skillet over low heat for 15 minutes, until the rosemary changes color. Strain the oil and discard the rosemary.1 tbsp fresh rosemary, ½ cup + 2 tbsp extra virgin olive oil
- Mix Dough: In a bowl, mix both flours, sugar, and salt. Dissolve yeast in lukewarm water and add it to the flour mixture.2 cups bread flour, ½ cup granulated sugar, 1 ¾ tsp salt, ¾ cup lukewarm water, 1 ⅓ tsp active dry yeast
- Knead Dough: Add the rosemary-infused oil and start kneading. Drain and squeeze the raisins, then fold them into the dough.
- Rise Dough: Knead until smooth and transfer to a floured surface. Let it rise in a covered bowl for about 2 hours.2 cups all-purpose flour
- Shape Rolls: Once risen, divide into 12 equal parts, about 2.8 oz each, and shape into balls.
- Second Rise: Place the rolls on a baking sheet lined with parchment paper. Let them rise for another hour.
- Bake: Brush rolls with olive oil and make a checkerboard pattern cuts on top with a knife. Bake in a preheated oven at 390°F for 20 minutes.
- Egg Wash: Remove from oven, brush with a mixture of egg yolk and water, and bake for another 5 minutes. Cool on a wire rack. For a nice presentation, serve with fresh rosemary.1 egg yolk
Notes
- Enjoy Pan di Ramerino within a couple of days, stored under a glass dome. Freezing is not recommended.
- For a vegan version, replace the egg wash with a simple syrup made from equal parts water and sugar.
Pan di Ramerino: A Sweet Taste Tradition of Tuscan Culture
Pan di Ramerino is a special kind of sweet bread from Tuscany, Italy. It’s small and made with bread dough, raisins, and rosemary. Sometimes people add milk and eggs too. It’s a traditional Easter dessert and has been around since medieval times. In the past, you could only get this bread in Florence on Holy Thursday. Priests would bless it! But now, you can enjoy it all year.
To learn more about traditional dishes and foods in Florence, you can visit this page.
Pan di Ramerino is not just any sweet bread. It has a thick crust outside and is soft and fluffy inside. What makes it special? The dough is mixed with olive oil that’s been flavored with rosemary, and it’s filled with juicy raisins.
The name “ramerino” actually means rosemary in the Tuscan language. This herb gives the bread a really unique and tasty flavor.
If you’re ever in Florence, you can find Pan di Ramerino in many places like bakeries and pastry shops. It’s a popular snack, especially when paired with coffee or tea. It’s a little taste of Tuscan history in every bite!
