Directions
In the past I published the Pandoro Recipe made with sourdough. This year as Christmas approaches I want to post the recipe for “simple” Pandoro, that is without the rolling in procedure that’s normally used when making puff pastry. I got this recipe from Alessandro’s video, whom I want to thank. You will find all his lovely recipes on his Youtube channel. This recipe is a little time consuming, but it’s not so hard to make and the result is really rewarding!!!
Pandoro Recipe
Ingredients
Starter
- 65 grams flour (which has to be Manitoba with a high gluten content)
- 33 grams of water at 30°C
- 16 grams fresh yeast (or 5 g dry yeast)
First dough
- 120 g Manitoba flour
- 30 g sugar
- 65 g whole eggs
Second dough
- 250 g Mantoba flour
- 130 g sugar
- 14 g honey
- 185 g butter
- 160 g whole eggs
- 28 g egg yolk
- Vanilla essence
- Lemon zest
Making the starter
- Dissolve yeast in water at 30°C
- Add in three quarters of the flour
- Mix with a spatula


- Knead by hand, adding a little flour at a time

- Once you get a smooth dough, shape it into a ball
- Put the ball in a bowl
- Cover tightly
- Let it rise until it doubles in volume (60-90 minutes)

- Here’s what the starter looks like after rising

- Put the starter dough in the bowl of your stand mixer (you may knead by hand if you have the strength and the patience)
- Add the flour, the sugar and half the eggs

- Start mixing
- Add the rest of the eggs a little at a time

- Knead for 10-15 minutes until the dough is smooth and elastic and stops sticking to the sides of the bowl
- To facilitate this operation you may stop the mixer halfway through and remove the dough from the sides of the bowl and from the hook with a spatula

- Once again, make a ball and let it rise in a container away from any drafts, possibly at around 25°C and tightly covered, so it doesn’t form a tough skin on top.
- Let dough rise until it doubles in volume (about 60 to 90 minutes)

Making the Second dough
- Add flour, sugar, egg yolks, vanilla and zest to the first dough

- Knead for a few minutes
- Add whole eggs a little at a time

- Don’t worry if the whole thing looks like a big mess at this point. If you use Manitoba, it will slowly absorb the eggs and then will start to come off the sides of the bowl

- Even during this step you can stop the mixer after a few minutes and remove the dough from the sides and hook and turn it out
- When the eggs have been absorbed, add the butter slowly in little pieces at room temperature
- Keep kneading for 30 to 40 minutes until the butter is all absorbed and the dough comes off the sides, smooth and very elastic

- Flour the work surface and your hands (or grease hands and surface with butter instead)
- Fold the dough onto itself 2 or 3 times then

- Grease the pandoro baking pan
- Put the dough into the pan, smooth part facing the bottom

- Grease top surface well, so it doesn’t form a skin
- Cover tightly
- Let dough rise until it reaches the edge of the pan (2 to 3 hours, depending on the temperature)

- Pre-heat oven to 150°C
- Carefully place the pandoro in the oven, watch that the pan doesn’t bump into anything, so as not to ruin leavening
- Bake for 35-45 minutes depending on the oven

- My American pan is rather large. If you are using the traditional pan you find in Italy, the cake should rise a few centimeters above the edge during baking
- Turn the pandoro out onto a griddle and let it cool completely
- Remove from oven and let it cool for 30 minutes

- Sprinkle the surface with confectioner’s sugar
- This cake is always best eaten the next day because the flavor has time to really come out
- Should you wish to store it and eat it a few days later, let it cool completely and place it into a ziplock bag or any plastic bag you can seal tightly, so it doesn’t dry up

- E’ venuto benissimo!!!Here’s our Pandoro, homemade with wholesome ingredients. Perfect!!!


Ciao
Vittorioo
3 Comments Hide Comments
Ciao, ho provato a fare il pandoro con la tua ricetta ma il mio sa un po’ troppo di lievito di birra…dove ho sbagliato? :'(
l’aspetto è meraviglioso però 🙂
Se è venuto bene penso nulla…. potrebbe dipendere dal lievito….alcuni tipi di lievito si sentono particolarmente. Comunque puoi ridurlo aumentando i tempi.Considera anche che molti pandori a cui siamo abituati usano un aroma apposta che è proprio l’aroma pandoro.
Looks too dry.