Pandoro Di Verona

Submitted by Dee514

"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."

 

• Ready In: 1hr 25mins
• Ingredients: 19
• Yields: 1 Large Pandoro

ingredients

• 14.79 ml pastry flour
• 7.08 g envelope dry yeast
• 14.79 ml lukewarm water
• 177.44 ml pastry flour
• 14.79 ml sugar
• 1 egg
• 1 egg yolk
• 14.79 ml butter, melted
• 315.37 ml pastry flour
• 29.58 ml sugar
• 29.58 ml butter, melted
• 1 egg
• 2 egg yolks
• 4.92 ml vanilla
• 1.23 ml salt
• 29.58 ml pastry flour
• 177.44 ml cold butter, cut into small pieces
• granulated sugar (to sprinkle on greased pan)
• confectioners' sugar (to sprinkle over cooled cake)

directions

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

Reviews

[filatomatto]

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.