Pan di Ramerino is an Italian Easter bread recipe traditional to the city of Florence in Italy. With hints of rosemary and raisin, they are quite a treat!
stand mixer optional, but helps with mixing and kneading
Ingredients
700gbread flour
60gbrown sugar
125mlmilk
125mlwater
6gdry instant yeast
8gsalt
100mlolive oil
4sprigsrosemary
160gsultanas (golden raisins)
OPTIONAL
as neededvin santoor another sweet wine to soak raisins instead of water
Instructions
Prepare Ingredients
Soak the raisins in warm water or sweet wine for about 30 minutes. This will soften them up and make them tastier in the bread.
160 g sultanas (golden raisins), as needed vin santo
Add olive oil to a small pot along with about 4 sprigs of rosemary. We recommend removing the rosemary from the branches and crushing them a bit (as you should do with any herb) to help release its oils. Sauté the rosemary in the oil over low heat for about 3 minutes, infusing the oil with the rosemary. Remove it from the heat to cool, but leave the rosemary in the oil to continue the infusion. Strain out the rosemary before adding the oil to the bread dough.
100 ml olive oil, 4 sprigs rosemary
Make the Dough
Add yeast (dry instant) and sugar to warm milk and water. Let the yeast proof in the liquid for a few minutes.
125 ml milk, 125 ml water, 6 g dry instant yeast, 60 g brown sugar
Then add the mix to bread flour, along with the cooled infused olive oil.
700 g bread flour
Knead the dough for 8 -10 minutes, adding salt at the end. Knead in the raisins when the knead is finished. The final dough should be dense but soft. It should not stick to your hands.
8 g salt
1st Proof
Cover the dough and let it rise for about 2 hours until double in size.
Shape the Dough into Buns
Form the bread dough into ovals of 80 g each—about the size of a small fist. Proof the little dough balls (covered) for another hour.
Bake the Italian Easter Bread
Lightly score the tops of the dough balls with a few criss-crosses. Brush on rosemary-infused oil.
Then bake the bread in a pre-heated 350° F (180 ° C) oven for about 25 minutes. Buon appetito!