1 hr 25 mins
Posted by request. This is my family's recipe for Pandoro, this bread/cake is similar to "Panettone" but does not contain the candied fruit peels and citron. It is a time consuming recipe, as there are 4 rises for a total rising time of 5 to 6 hours, and 3 "rests" for the dough for a total "resting time" of 1 hour; so its best to start it early in the day. The prep time listed is for the mixing/kneading, and does not include the rising and resting time. A special form/pan is needed for this recipe, please see note. Jan.5, 2011 - Steps 13 and 14 have been corrected.
My Private Note
Large P ...
Units: US | Metric
- 1 tablespoon pastry flour
- 1 (1/4 ounce) envelope dry yeast
- 1 tablespoon lukewarm water
- 3/4 cup pastry flour
- 1 tablespoon sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon butter, melted
- 1 1/3 cups pastry flour
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 egg
- 2 egg yolks
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons pastry flour
- 3/4 cup cold butter, cut into small pieces
- granulated sugar (to sprinkle on greased pan)
- confectioners' sugar (to sprinkle over cooled cake)
- 1Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well.
- 2Cover and let stand in a warm place for 20 minutes.
- 3In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter.
- 4Mix together a little, and add the yeast mixture.
- 5Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk.
- 6Place 1 1/3 cups flour on pastry board, 2 Tablespoons sugar, 2 Tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and mix together a little.
- 7Add yeast dough and work well with hands (knead) for 10 minutes.
- 8Add 2 Tablespoons flour and work well until dough does not stick to hands or board.
- 9Make a ball of the dough and let it rise in a warm place for 3 hours.
- 10Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces.
- 11Fold dough over 3 times (like a business letter) and roll out as before.
- 12Let dough stand (rest) for 20 minutes.
- 13Fold dough over 3 times again, and roll flat and let stand 20 minutes.
- 14Repeat the procedure (folding, rolling and resting) one more time.
- 15Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar.
- 16Place dough in form and let rise until dough reaches top edge of form (about 1 hour).
- 17Bake in a 400°F oven for 15 minutes, lower heat to 350°F and bake 30 minutes longer, or until toothpick inserted in center comes out clean.
- 18Turn cake over on a rack and cool.
- 19Sprinkle with confectioner's sugar.
- 20NOTE: Pandoro forms/molds hold 2 quarts by volume, and are roughly 10 inches wide (across the top), about 4 inches wide (across the bottom) and usually 5 to 6 inches deep.
- 21Here is a picture of one: [img]http://www.fantes.com/images/21425-1pandoro_small.jpg[/img] [img]http://www.fantes.com/images/21425-3pandoro_small.jpg[/img].
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Nutritional Facts for Pandoro Di Verona
Serving Size: 1 (736 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3124.3
- Calories from Fat 1777
- Total Fat 197.5 g
- Saturated Fat 117.3 g
- Cholesterol 1327.6 mg
- Sodium 2276.1 mg
- Total Carbohydrate 286.4 g
- Dietary Fiber 7.1 g
- Sugars 39.9 g
- Protein 50.0 g