Published by request. This really is my family's recipe for Pandoro, this bread/cake is comparable to Panettone but doesn't retain the candied fruit peels and citron. It's a time intensive recipe, because there are 4 increases for any total rising duration of five to six hrs, and three rests for that dough for any total resting duration of one hour so its better to start it in the morning. The prep time listed is perfect for the blendingOrmassaging, and doesn't range from the rising and resting time. A unique form/pan is required with this recipe, please visit note. Jan.5, 2011 - Steps 13 and 14 happen to be remedied.
Ingredients Diet
Directions
- Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water inside a bowl, and blend together well.
- Cover and let stand it a hot spot for twenty minutes.
- In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter.
- Mix together just a little, and add some yeast mixture.
- Interact well a few minutes, cover bowl and let increase in warm spot for one hour, or until bending in large quantities.
- Place 1 1/3 cups flour on pastry board, two tablespoons sugar, two tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and blend together just a little.
- Add yeast dough and fully trust hands (knead) for ten minutes.
- Add two tablespoons flour and work nicely until dough doesn't stay with hands or board.
- Create a ball from the dough and allow it to increase in a hot spot for 3 hrs.
- Roll dough right into a sheet 2 " thick and us dot with 3/4 cup cold butter that has been reduce little pieces.
- Fold dough over 3 occasions (just like a business letter) and unveil as before.
- Let dough stand (rest) for 25 minutes.
- Fold dough over 3 occasions again, and roll flat and let stand twenty minutes.
- Repeat the process (folding, moving and resting) once more.
- Grease a couple-quart cake form (pan) and sprinkle after some granulated sugar.
- Place dough healthy and let rise until dough reaches top fringe of form (about one hour).
- Bake inside a 400F oven for fifteen minutes, lower heat to 350F and bake half an hour longer, or until toothpick placed in center arrives clean.
- Turn cake over on the rack and awesome.
- Sprinkle with confectioner's sugar.
- NOTE: Pandoro forms/molds hold 2 quarts by volume, and therefore are roughly 10 inches wide (over the top), about 4 inches wide (over the bottom) in most cases five to six inches deep.
- This is a picture of 1:
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I had been searching to breed the Pandoro that's purchased throughout the holidays and it has a really distinct sponge and aroma, which isn't what this created. This recipe rather constitutes a fine rendition of the classic french-style brioche, and is excellent. Observe that the instructions don't seem sensible where it states to repeat 13 and 14. I rather folded in 1/4 cup of butter at any given time, resting the dough among every time. Also, it required a lot more like two hrs for that final rise. My loved ones enjoyed the outcomes. It can make an awesome breakfast bread.
Diet Info
Meal: 1 (736 g)
Servings Per Recipe: 1
Amount Per Serving % Daily Value Calories 3124.4 Energy 1777 57% Total Fat 197.6 g 303% Saturated Fats 117.3 g 586% Cholesterol 1327.6 mg 442% Sodium 2276.2 mg 94% Total Carb 286.5 g 95% Soluble Fiber 7.2 g 28% Sugars 40 g 159% Protein 50 g 100%
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