Pandoro

Pandoro is a classic, light Italian festive cake

Pandoro is a classic Christmas festive Italian cake. Pandoro symbolizes Christmas like few other Italian cakes. Pandoro is a Christmas specialty from Verona and is as famous as panettone. The name Pandoro translates as "Golden bread." Pandoro, which is a light, airy cake made with a great deal of butter and baked in a high 8-pointed star-shaped (mould) tin and, is generally just dusted with icing sugar. There is nothing stopping you from also baking one in time for the New Year's Eve celebrations!

Serves: 6-8

Extras:

1 high-sided mould (about 10 inches (25 cm) high, 8 inches (20 cm) across at the top, tapering, and star-shaped in cross section, usually with eight points).

Ingredients:

3 cups (300 grams) plain flour
8 oz (200 grams) unsalted butter (room temperature)
2/3 cup (120 grams) sugar
2/3 oz (20 grams) active baker's yeast
lemon zest (grated)
5 large egg yolks
1 large egg (whole)
1/3 cup (30 grams) icing sugar
1 teaspoon vanilla essence

Method:

1. Crumble the yeast into a bowl.

2. Add in the 1 tablespoon of sugar, an egg yolk, 1/3 cup of flour, and mix well. Add sufficient water to make a soft dough.

3.Cover the bowl and let the dough rise in a warm place, for about 2 hours.

4. Sift half the remaining flour onto your work surface.

5. To the sifted flour, mix in half the sugar, then work in the dough, 3 egg yolks, and 3 tablespoons of the butter.

6. Knead the dough well and shape into a ball.

7.Lightly flour a large bowl, place the dough in it, cover with a cloth and leave to rise in a warm place for about another 2 hours.

8. Then mix the remaining flour and sugar on your work surface and work it into the dough, together with the whole egg and the yolk.

9.Knead the dough well, then put it in a floured bowl and cover it with a cloth, and let it rise for another 2 hours.

10. Flour your work surface and return the dough to it.

11. Add the lemon zest and the vanilla essence.

12. Knead dough well so that the ingredients have all been absorbed.

13. When the dough is well kneaded, roll into a 12 x 8 inch rectangle.

14. Cut the butter into small pieces, let it soften and place in the centre of the dough.

15. Fold the dough back onto itself from both directions to make 3 layers and roll it out again.

16. Let the dough rest for half an hour (in a warm place).

17. Fold the dough again and roll out.

18. Let the dough rest for half an hour (in a warm place).

19. Fold the dough again and roll out.

20. Let the dough rest for half an hour (in a warm place).

21. Butter and flour the mould, turn it upside down, and tap it gently to remove excess flour.

22. Shape the dough into a ball and put it in the mould. It should half fill the mould.

23. Cover the mould with a cloth and put it into a warm place to rise until the dough reaches the top of the mould (about 30 minutes).

24. Preheat your oven to 400F (200 C) or Gas Mark 6.

25. Bake in oven for 15 minutes at 400F, then lower the heat to 350°F (175C) or Gas Mark 4 and bake for a further 30 minutes, or until toothpick inserted in center comes out clean.

26.Turn cake over onto a wire rack to cool.

27. Sprinkle with icing sugar.

To discover more about Italian food visit the Italian Traditional Food webpage