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Pan di ramerino is a soft, sweet bun made of bread dough, 'zibibbo' (muscat raisins) and rosemary, also called 'ramerino' in Florence and Tuscany.

dolce pan di ramerino

It is a traditional fare of Maundy - or Holy - Thursday, when bakers in Florence and its surroundings sell it already consecrated by the parish priests of the surroundings.
flour type 0
brewer's yeast 30 gr
sugar 30 gr
raisins 300gr
two rosemary twigs
olive oil
Make a well with the flour and put in the centre the yeast dissolved in lukewarm water. Add enough water to obtain a firm dough and knead it well. Sprinkle with flour, put a wide bowl, cover with a clean dishcloth and let it rest and rise for about an hour in a warm place.
In the meantime, put the oil, one rosemary twig and the raisins (do not soak before) in a pan, warm the mixture up then let it cool down.
After the first phase of leavening, knead thoroughly the dough again. Throw away the rosemary twig and add the oil and the raisins to the dough, together with a pince of salt, the sugar and some chopped fresh rosemary needles. Knead again and cut into separate little loaves, that will have to rest for another hour.
Make four crossed cuts on every loaf, brush with some oil (using a rosemary twig as brush) and bake in a hot oven (200°C) till a deep golden brown.
Serve cold.

Published: 11/11/2014

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