Pandoro Di Verona

Recipe by Dee514
READY IN: 1hr 25mins


  • 1
    tablespoon pastry flour
  • 1
    (1/4 ounce) envelope dry yeast
  • 1
    tablespoon lukewarm water
  • 34
    cup pastry flour
  • 1
    tablespoon sugar
  • 1
  • 1
    egg yolk
  • 1
    tablespoon butter, melted
  • 1 13
    cups pastry flour
  • 2
    tablespoons sugar
  • 2
    tablespoons butter, melted
  • 1
  • 2
    egg yolks
  • 1
    teaspoon vanilla
  • 14
    teaspoon salt
  • 2
    tablespoons pastry flour
  • 34
    cup cold butter, cut into small pieces
  • granulated sugar (to sprinkle on greased pan)
  • confectioners' sugar (to sprinkle over cooled cake)


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