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    You are in: Home / Recipes / Pandoro Di Verona Recipe
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    Pandoro Di Verona

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    40 mins

    45 mins

    Dee514's Note:

    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.

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    1. 1
      Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well.
    2. 2
      Cover and let stand in a warm place for 20 minutes.
    3. 3
      In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter.
    4. 4
      Mix together a little, and add the yeast mixture.
    5. 5
      Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk.
    6. 6
      Place 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.
    7. 7
      Add yeast dough and work well with hands (knead) for 10 minutes.
    8. 8
      Add 2 Tablespoons flour and work well until dough does not stick to hands or board.
    9. 9
      Make a ball of the dough and let it rise in a warm place for 3 hours.
    10. 10
      Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces.
    11. 11
      Fold dough over 3 times (like a business letter) and roll out as before.
    12. 12
      Let dough stand (rest) for 20 minutes.
    13. 13
      Fold dough over 3 times again, and roll flat and let stand 20 minutes.
    14. 14
      Repeat the procedure (folding, rolling and resting) one more time.
    15. 15
      Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar.
    16. 16
      Place dough in form and let rise until dough reaches top edge of form (about 1 hour).
    17. 17
      Bake 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.
    18. 18
      Turn cake over on a rack and cool.
    19. 19
      Sprinkle with confectioner's sugar.
    20. 20
      NOTE: 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.
    21. 21
      Here is a picture of one: [img][/img] [img][/img].

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    Ratings & Reviews:

    • on January 04, 2011


      I was looking to reproduce the Pandoro that is purchased during the holidays and has a very distinct sponge and aroma, which is not what this produced. This recipe instead makes a fine rendition of a classic french-style brioche, and is very good. Note that the instructions don't make sense where it says to repeat 13 and 14. I instead rolled in 1/4 cup of butter at a time, resting the dough in between each time. Also, it took more like two hours for the final rise. My family enjoyed the results. It makes a terrific breakfast bread.

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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

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