I had great intentions to post several new Easter recipes this year, but then we found ourselves in the midst of a pandemic. The coronavirus has affected us all in a negative way, but I have been feeling so restless that I am finding it difficult to work on many new recipes. I did manage to make these Easter buns, called Pan di Ramerino this past weekend.
Italians tend to bake a myriad of traditional sweet recipes specific for certain holidays, and probably the most well known in Italy for Easter is the Colomba di Pasqua or dove bread made with a similar dough to Pannetone.
These fragrant rolls, or Pan di Ramerino, are less well known outside of Tuscany, but just as delicious. This is a not too sweet, ancient Tuscan recipe, which is usually handed down from generation to generation. The bread is relatively soft. and is enriched with rosemary, raisins, and olive oil.
The word ramerino translates, in the Tuscan dialect, to rosemary which gives these buns a delicious, unique flavor. For best result, use fresh rosemary and a good quality olive oil.
We have huge rosemary bushes growing all over our property in Umbria, and I love using fresh herbs in my baking. When I came across the recipe for these rolls that include fresh rosemary, I knew I had to make them.
This recipe is a compilation of a couple of different recipes that I found online, as you can find an unlimited number of recipes for these buns across the internet. Like most traditional recipes, each family has their own version that they will declare is the best. I included milk instead of water to ensure the buns were soft, and I used coarse sugar on top.
- 2 Cups All-purpose Flour Plus Extra For Kneading
- 1 Cup Sugar, Divided
- 3 Tablespoons Finely Chopped Fresh Rosemary, Divided
- Pinch of Salt
- 1 1/2 Teaspoons Active Dry Yeast
- 3 Ounces Warm Milk Plus 1/4 to 1/3 Cup Warm Water
- 5 Tablespoons Olive Oil
- 1/3 Cup Vin Santo Wine (Or Other Sweet Wine)
- 2/3 Cup Raisins
- 1 Egg
- Coarse Sugar
- Dissolve the yeast in the warm milk along with a tablespoon of sugar and stir.
- Cover, and let proof for 1 to 2 hours.
- Heat up the vin santo and place in a bowl with the raisins.
- After 30 minutes, strain the raisins and discard the liquid.
- Place 2 tablespoons of the rosemary in a small pot with the olive oil.
- Warm the oil over medium heat, then remove the pot from the heat and let sit to infuse with the rosemary for at least 30 minutes, then strain the oil, discarding the rosemary.
- Measure out the flour, sugar, remaining chopped rosemary, and salt in a bowl.
- Add the yeasted milk mixture to the dry ingredients, along with the strained oil and stir.
- Add just enough additional water for the dough to come together.
- Add the raisins and dump the dough out onto a lightly floured counter.
- Knead by hand, adding a little additional flour as needed to prevent the dough from sticking, for about 5 to 7 minutes or until you have a smooth elastic dough.
- Place the dough in a lightly oiled bowl and cover and let rest in a warm place for 45 minutes.
- Divide the dough into four equal pieces and roll into buns.
- Place the buns onto a parchment lined tray and cover and let rest 30 minutes.
- Use a sharp knife to cut the rolls vertically, then horizontally almost cutting halfway.
- Beat the egg with a teaspoon of water and brush the buns with the egg mixture.
- Cover and let rise another 30 minutes, and preheat oven to 375 degrees F during this last rise.
- Brush with the egg mixture once more, then sprinkle the tops with the corse sugar, and bake for 10 minutes, turn the pans in the oven and bake another 5 to 10 minutes or until golden brown with an internal temperature of 180 degrees F.
- Cool to room temperature and enjoy!
Nutrition Information:Yield: 8 Serving Size: 1/2 bun
Amount Per Serving: Calories: 352Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 35mgCarbohydrates: 61gFiber: 2gSugar: 33gProtein: 5g