Italian Raisin Bread
by Chef Stefano Barbato · 938K subscribers on YouTube
A classic Italian raisin bread, also known as Pan TramVai, made with a yeasted dough enriched with butter, egg, honey, and anise seeds. The raisins are not pre-soaked but absorb moisture from the dough during baking, creating a soft and aromatic loaf.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
10 items- 500 gFlourStrong flour (Manitoba or bread flour)
- 400 gRaisinsDo not soak the raisins; they absorb moisture from the dough.
- 210 gWaterAdjust if the egg weight differs from 60 g; compensate by reducing or increasing water by the difference.
- 1 pcsUovo MedioAbout 60 g without shell. Use egg white and yolk separately at different stages.
- 6 gSalt
- 1 tbspMiele di AcaciaAbout 10 g. Can be doubled if desired.
- 50 gButterAt room temperature, softened.
- Semi di AniceTo taste
- 5 gDried Brewer's YeastOr 12–15 g fresh yeast. Adjust based on room temperature: 5 g dry at 20°C, up to 7 g if colder.
- Durum Wheat Semolina(optional) — For coating the shaped loaves before final proofing.
Method
- Dissolve the dry yeast (or fresh) in the water.
- Place the flour in a bowl (or mixer bowl), make a well, and pour in the yeast-water mixture. Start mixing.
- Add only the egg white (reserve the yolk) and continue mixing until absorbed.
- Add the honey (acacia honey) and mix.
- Add the anise seeds and salt, continue mixing on low speed.
- Add the egg yolk and mix until fully absorbed.
- Add the butter in two stages, ensuring each half is fully absorbed before adding the next. Mix until the dough is smooth and pulls away from the sides.
- Incorporate the raisins: either mix in the mixer or turn the dough onto a work surface and fold the raisins in by hand.
- Cover the dough and let it rise for 45 minutes.
- After 45 minutes, turn the dough out, punch it down to remove air bubbles, and divide into three equal pieces.
- Shape each piece into a log by flattening, folding, and rolling.
- Coat the logs with semolina flour (or durum wheat semolina) and place them on a baking tray.
- Cover the tray well and let the logs rise until nearly doubled in volume (about 2–4 hours, depending on conditions).
- Preheat the oven to 220°C (static heat).
- Score the surface of each log with a knife.
- Bake at 220°C for about 40 minutes.
- Let cool before serving.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
