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Pan tramvai: the recipe for sweet bread typical of Brianza

Pan tramvai: the recipe for sweet bread typical of Brianza

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Pan Tramvai: The Recipe for Sweet Bread Typical of Brianza

Pan Tramvai is a traditional sweet bread that hails from the beautiful region of Brianza, located in northern Italy. Known for its rich, tender crumb and delightful, aromatic sweetness, this bread has been a staple of local celebrations for generations. The name “Pan Tramvai” translates to “Tramway Bread,” which references the region’s historical connection to transportation routes, though the exact origins of this name remain a charming mystery.

This sweet bread is perfect for breakfast, an afternoon snack with a cup of tea, or served as a dessert after dinner. With its subtle sweetness and light, airy texture, Pan Tramvai is a comforting reminder of Italy’s artisanal baking traditions. Here’s how to make this delightful treat at home, bringing a little bit of Brianza’s culinary heritage to your kitchen.

Ingredients for Pan Tramvai

  • 500g (4 cups) of all-purpose flour
  • 120g (1/2 cup) of sugar
  • 100g (1/2 cup) of butter, softened
  • 200ml (3/4 cup) of whole milk
  • 3 large eggs
  • 15g (1 tablespoon) of active dry yeast
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon zest (optional, for added fragrance)
  • 1/2 teaspoon of salt
  • 1 egg (for egg wash)
  • A little flour for dusting

Instructions for Making Pan Tramvai

Step 1: Prepare the Yeast Mixture

  1. Start by warming the milk slightly in a small saucepan or microwave until it’s lukewarm (about 37°C or 98°F).
  2. Add the active dry yeast and a pinch of sugar to the milk. Stir gently and let it sit for about 5-10 minutes until the yeast becomes bubbly and frothy. This ensures the yeast is active.

Step 2: Mix the Dough

  1. In a large mixing bowl, combine the flour, sugar, and salt.
  2. Make a well in the center of the dry ingredients and add the frothy yeast mixture, eggs, vanilla extract, and lemon zest (if using).
  3. Begin to mix with a wooden spoon until the dough starts coming together. Once it’s too difficult to stir, move to your countertop and knead the dough by hand for about 10 minutes. Add the softened butter in small portions, continuing to knead until the dough is smooth, elastic, and no longer sticky.

Step 3: First Rise

  1. Once your dough is ready, form it into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.
  2. Let the dough rise in a warm place for about 1.5 hours, or until it has doubled in size.

Step 4: Shape the Dough

  1. After the dough has risen, gently punch it down to release any excess air.
  2. Transfer it to a lightly floured surface and divide the dough into three equal portions.
  3. Roll each portion into a long, thin rope. Once all three ropes are shaped, braid them together into a traditional plait or twist.