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Loaves with raisins and saffron baked in a round shape, the exterior is browned and crispy, one of them is cut in half and the inside of the crumb is yellowish, fragrant, soft, and full of raisins. They are placed on a wooden table inside an Italian kitchen.

Panina Aretina: Sweet bread with saffron and raisins

Guido Pasquariello
This Tuscan Easter Bread, also known as Panina Aretina, is a delightful blend of sweet spices and raisins, perfect for a festive breakfast or as a snack. It offers an intriguing mix of flavors, ideal for those who enjoy a bit of sweetness with a hint of spice.
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Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Course Snack
Cuisine Italian
Servings 2 loaves

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.