Pan coi santi of Siena

The bread with the saints (Pan coi santi) is a Tuscan sweet prepared mainly in Siena during the holidays of All Saints, the secret of an optimal preparation is the abundance of "saints", namely raisins and nuts.

recipe given by our chef at .

ricetta immagine


500 g of flour Manitoba
500 g flour 00
500 ml water
200 g sourdough starter (sourdough) refreshed at least 3 times in a row
150 ml extra virgin olive oil
60 g lard
200 g sugar
2 teaspoons of honey
2 teaspoons anise seeds
300 g shelled walnuts
1 pinch of salt
200 g raisins soaked in Vin Santo Occhio di Pernice
black pepper

2 egg yolks for the brushing

These ingredients are able to feed:  16persons


As in any preparation where use is made of sourdough is important that the latter has just been refreshed, it is also appropriate that once removed from the fridge is refreshed 3 times consecutively. In this recipe, even, because it is a fresh product, we performed a refreshment before the washing of the sourdough. This has helped to reduce the tip of acidity characteristic of the sourdough that in cakes might be inappropriate.

For refreshments of the sourdough, mix the yeast with an equal weight of flour Manitoba and 50% water, let rise until triples the volume (the time will depend on the strength of your yeast), do 3 times.

When the dough is ready, you can proceed with the dough itself.
Before you start to knead, however, it is necessary to soak the raisins in Vin Santo, we chose Vin Santo Occhio di Pernice.
In a large bowl put the flour mixture of the two (00 and Manitoba) sifted together, put you in the center of the dough, sugar, honey and water and start to mix, then add the oil, lard and salt and working the dough vigorously for at least 20 minutes to obtain a compound well-strung. Put the dough on a pastry board and run some three-fold (as already shown in other preparations of leavened), then knead the dough again and form a ball that will be put back in the bowl covered with plastic wrap or a clean cloth and wet .

Let rise until doubled in volume, I left prolong the rising overnight (approximately 10h), but the times are related to the strength of your yeast.
Once the yeast dough, put it on the floured pastry board and flatten it with your hands, put you in the center of the walnuts coarsely chopped, the raisins soaked in vin santo and squeezed, anise and black pepper. Mix everything well in order to obtain a homogeneous mixture.
Then divide the dough and forming the loaves, generally with these doses it produces 4 loaves of classic dimensions. wanted to create even the smaller sizes, we got 2 regular loaves and 12 rolls.

Make an X on the surface (optional, we did this only for large loaves), let rise until doubled in volume, brush the surface with beaten egg yolk and bake in preheated oven for about 15-20 minutes at 200° C. When the loaves are cooked, put them on a wire rack to let cool.

If you are not in possession of sourdough you can prepare the "pan coi Santi" with the bewer's yeast, I suggest you put a small amount and run a leavening rather long.

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