The Pan dei Santi (also called Pan dei Morti) is a sweet bread made in different areas of Italy and very typical in Tuscany where it is produced in a totally artisan way  from late October to December.

 With this simple typical Tuscan recipe you can make a sweet-smelling loaf filled with dried fruit and raisins, with a crispy crust, a soft and tasty interior.

500 gr. type 00 soft wheat flour/all purpose/plain flour

100 grams of sultana raisins

1 cube of brewer’s yeast (about 25 g)

75 grams of walnuts

1/2 tablespoon of honey

½ tablespoon of lard

1 teaspoon of black pepper

50 grams of butter

150 grams of sugar

2 whole eggs

½ glass of extra virgin olive oil

1/2 glass of warm water

Melt the yeast in the warm water.

Soften raisins for 10 minutes in warm water, dry and pass them in flour. This will help keep the raisins from going completely at the bottom.

Mix the yeast with the flour, sugar, pepper, 1 egg, oil, honey, lard, softened butter and walnuts.

When the dough is smooth and homogeneous, work with a little flour to form 1 loaf and let it rise for about 2 hours in a warm place covered with a cloth or in a warm oven.

After this time the cake will be leavened, brush the surface gently (so that it does not lose its consistency / swelling) with 1 beaten egg.

Bake for 40 minutes at about 180°C/350°F.

The result will surprise you …you will get an exquisite sweet loaf that will last a long time if stored in a dry place in glass or tin containers with an airtight seal.