Pan di Ramerino with Rosemary and Raisins

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 2 large eggs 2 large eggs
• 100g (7 tbsp) unsalted butter, softened 100g (7 tbsp) unsalted butter, softened
• 1 tsp salt 1 tsp salt
• 2 tbsp fresh rosemary leaves, finely chopped 2 tbsp fresh rosemary leaves, finely chopped
• 150g (1 cup) raisins 150g (1 cup) raisins
• Zest of 1 lemon Zest of 1 lemon
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Granulated sugar, for sprinkling Granulated sugar, for sprinkling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 53g, 20g
• Protein: 7g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, salt, chopped rosemary, lemon zest, and softened butter. Mix well.
3. 3.
   Add the yeast mixture, eggs, and raisins to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the risen dough and divide it into equal portions. Shape each portion into a round bun.
8. 8.
   Place the buns on a baking sheet lined with parchment paper, leaving some space between them. Brush the tops with beaten egg and sprinkle with granulated sugar.
9. 9.
   Bake for 20-25 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up and prevent them from drying out during baking.

Tips & Tricks

• For a more pronounced rosemary flavor, you can infuse the warm milk with rosemary sprigs before adding the yeast.
• If you prefer a sweeter bread, you can increase the amount of sugar to your liking.
• Serve the Pan di Ramerino warm with a spread of butter or enjoy it as is with a cup of tea or coffee.
• This bread is best consumed within a day or two of baking for optimal freshness.
• To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container to maintain its moisture.

Serving advice

Serve the Pan di Ramerino as a delightful accompaniment to a cheese platter or enjoy it on its own as a sweet treat. It can be served warm or at room temperature.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar on top of the Pan di Ramerino just before serving. This will add a touch of elegance and a hint of sweetness to the bread.