Pandoro Di Verona Recipes
PANDORO DI VERONA
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.
Provided by Dee514
Categories Yeast Breads
Time 1h25m
Yield 1 Large Pandoro
Number Of Ingredients 19
Steps:
- 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].
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- To make the starter dough: Dissolve the yeast and sugar in the lukewarm water and let it sit for 10-15 minutes until nice and frothy. Place the flour and salt in the bowl of a stand mixer and add the yeast mixture. Using the dough hook, knead the ingredients until they come together. The dough will be smooth but firm and stiff.Form the dough into a ball, place it in a lightly greased bowl, cover loosely with plastic wrap, and let it rise in a warm place for about 2 hours or until nearly doubled in size.Punch it down, form it into a ball, place it back in the bowl, cover tightly with plastic wrap, and place it in the fridge to sit overnight. **Remove the dough from the fridge the next day 2 hours before you're ready to proceed with making the pandoro.
- The next day dissolve the yeast and 1 teaspoon of sugar in the lukewarm milk and let it sit for 10-15 minutes until nice and frothy.Place the flour, sugar, and yeast mixture in the bowl of a stand mixer and mix it together with spoon or with the dough hook. Using the dough hook, add the eggs one at a time, kneading between additions. The mixture will come together into a rich yellow dough.Add the starter dough to the stand mixer. Knead the two doughs together for about 5 minutes. Add the butter, lemon zest, vanilla, and honey and knead for about 10minutes, scraping down the sides of the bowl as needed. The dough should be very smooth and elastic but not overly sticky. If it's too sticky add a little more flour.Form the dough into a ball, lightly spray the bowl, and place the dough back in, loosely covered with plastic wrap, to rise in a warm place for about 3 hours or until nearly tripled in size. Punch the dough down.
- Generously butter a pandoro mold pan getting into all the cracks and crevices. You will need a 9-cup pandoro mold (about 2 liter capacity). Next add some flour to the pan and shake it to thoroughly coat it with flour, shaking out the excess flour. Again, be sure to get into all the cracks and crevices so that your pandoro doesn't stick to the pan.Place the dough into the prepared pandoro mold. Cover loosely with plastic wrap and let it rise in a warm place until the dough has risen to about an inch or so above the top of the mold.In the meantime preheat the oven to 325 F. Bake the pandoro on the middle rack for 30 minutes.Reduce the temperature to 300 F and bake for another 30 minutes or until the internal temperature reaches 195 F and a toothpick inserted into the middle comes out clean. Be careful not to over-bake or your pandoro will be very dry.During the baking process if the pandoro begins to brown too quickly cover it with aluminum foil.Let the pandoro cool in the mold on a wire
- To serve the pandoro, once it is cool you can either dust the whole bread with powdered sugar and cut it vertically into slices (traditional). Or for a more interesting look you can slice the pandoro in thick horizontal slices, then rotate the slices. You can then either dust the pandoro with powdered sugar or you can layer each of the horizontal slices with custard, cream, or a filling of choice.
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