Italian cuisine · Breakfast & Eggs

Pan di Ramerino

Tuscan sweet yeast rolls with rosemary and raisins, scored before baking and glazed with sugar syrup.

Ingredients · for 8 servings

• 500 g flour
• 1 packet dry yeast
• 250 ml lukewarm water
• 80 g sugar
• 1 tsp salt
• 150 g raisins
• 3 sprigs rosemary
• 80 ml olive oil
• 1 egg for brushing
• 2 tbsp honey

Instructions

1. Soak the raisins in lukewarm water for 20 min., then drain and squeeze out well; pick the rosemary needles from two sprigs and chop finely.
2. Warm the olive oil in a small pot with the whole third rosemary sprig over low heat for 3 min. without letting it sizzle, then remove the sprig.
3. Mix flour, dry yeast, 60 g sugar and salt, add the lukewarm water and the cooled rosemary oil, and knead everything for 10 min. into a smooth, soft dough.
4. Work in the raisins and chopped rosemary, let the dough rise covered in a warm place for 1 hour until doubled in volume.
5. Divide the dough into eight pieces, shape into flat balls, place on a baking sheet, score a cross on top with a knife and let rise for another 30 min.; preheat the oven to 190 °C top/bottom heat.
6. Brush the rolls with the beaten egg, bake for 22–25 min. until golden brown and glaze while still hot with the honey dissolved in 2 tbsp water and the remaining sugar.