Pandoro Di Verona
- Ready In:
- 1hr 25mins
1 Large Pandoro
- 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)
- 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]http://www.fantes.com/images/21425-1pandoro_small.jpg[/img] [img]http://www.fantes.com/images/21425-3pandoro_small.jpg[/img].
Questions & Replies
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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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I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.