Best Pandoro Recipes

PANDORO DI VERONA

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].

PANDORO

Steps:

• To make the poolish (a yeasted fermented starter dough), pour 75ml warm water into a large bowl. Tip in the yeast and sugar and stir to dissolve. Add the flour and stir to combine. Cover and leave in a warm spot for 1-1 ½ hrs until doubled in size.
• Heat the milk until just warmed through and steaming. In the bowl of a stand mixer, tip in the yeast, 1 tbsp of the sugar and the warmed milk and whisk gently. Leave for 10-15 mins until frothy. Add the remaining sugar, flour and egg yolks. Slowly beat together using the dough hook attachment for 5 mins until thoroughly combined. Add the poolish mixture, lemon zest, vanilla, honey and a large pinch of salt. Increase the mixer speed and add the butter gradually for a further 10-15 mins, until soft, smooth and elastic.
• Lightly butter a clean bowl and transfer the dough to it. Cover and leave to rise for 1-2 hrs until doubled in size. Generously butter a 1kg pandoro tin, getting into all the crevices, add a couple of tbsp of flour and shake, dusting all over the inside and making sure it's covered. Knock the dough back in the bowl for 1 min, then shape into a ball. Transfer to the prepared tin, seam-side up. Cover and allow to rise for 1-2 hrs, until it almost reaches the top of the tin.
• Heat the oven to 160C/140C fan/gas 3. Bake for 25-30 mins, then reduce the heat to 150C/130C fan/gas 2 and bake for a further 30 mins until golden brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Dust generously with icing sugar to serve.

SHERRY, ALMOND & ORANGE PANDORO

Steps:

• In a large bowl, whisk together the cream, mascarpone, half the sherry, 3/ 4 of the zest and the icing sugar until the mixture is floppy and just holds its shape.
• Cut the pandoro horizontally into five slices. Put the bottom piece on a serving plate or cake stand and drizzle over a little of the remaining sherry. Spoon over a quarter of the cream mixture and top with a handful of the almonds (saving enough for each layer and to decorate the top). Add the next layer of pandoro and continue to sandwich the layers together, rotating each at a different angle so that you create the shape of a Christmas tree.
• Dust with icing sugar, then dot over the gold leaf (if using) along with the remaining almonds and orange zest.