Pan co’ Santi
Pan co’ Santi This is an autumnal sweet bread that has been produced in Siena and its territory for centuries, for the All Saints’ Day feast and in general during the months of October and November.
With a particular and original taste, it is bread with raisins and walnuts (the so-called Santi, or Saints), and flavored with black pepper. It is an extraordinary type of bread, which requires some times for levitation. But the result is truly exceptional!
Every family in Siena jealousy guards their own recipe: some prefer it more salty, some more sweet, some with more pepper. We therefore propose the recipe of grandmother Liliana!
- 500 g of 0 flour
- 200 g of raisins
- 250 g walnuts
- 25 g of brewer’s yeast
- 300 ml of water
- 1 glass of extra virgin olive oil
- 200 g of sugar
- a fair amount of ground black pepper
- a tablespoon of salt
- Vin santo according to taste
1 First of all, dissolve the brewer’s yeast in 300 ml of warm water and add this to the flour. Add a pinch of sugar and of salt. Knead until the mixture is smooth and homogeneous, and let it rise in a warm location for 2-3 hours, covered with a cloth.
2 At the same time, let the raisins soak in Vin Santo and a bit of hot water for around 30 minutes, toast the walnuts in a pan with a drizzle of olive oil, then add the soaked raisins and a little sugar.
3 Now take the leavened dough and add the “saints”, or the raisins with walnuts, a large glass of extra virgin olive oil and 150 grams of sugar. Add a generous amount of pepper and a spoonful of salt.
4 Work the dough with your hands until it has absorbed all the ingredients, and then add some flour. The dough must be firm enough to form a loaf of bread. At this point, leave it to rise for another 2 hours.
5 After the second rising, the dough is ready. Brush it with egg yolk and bake it at 160 degrees for 45 minutes.