PANDORO DI VERONA

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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

1 tablespoon pastry flour
1 (1/4 ounce) envelope dry yeast
1 tablespoon lukewarm water
3/4 cup pastry flour
1 tablespoon sugar
1 egg
1 egg yolk
1 tablespoon butter, melted
1 1/3 cups pastry flour
2 tablespoons sugar
2 tablespoons butter, melted
1 egg
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons pastry flour
3/4 cup cold butter, cut into small pieces
granulated sugar (to sprinkle on greased pan)
confectioners' sugar (to sprinkle over cooled cake)

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].

Michael Rowe
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I'm so glad I tried this recipe. Pandoro di Verona is now my new favorite cake.


Jeremey Daley
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This is the perfect cake to serve at a party. It's light, fluffy, and delicious.


Obafemi Mosaku
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I'm really impressed with this recipe. The cake is so light and fluffy, and the flavor is out of this world.


XEETRI SABIN
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I made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had.


Emmanuel Vargas
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This cake is a bit pricey to make, but it's worth every penny. It's the perfect cake for a special occasion.


Daniela Batres
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I'm so glad I found this recipe. Pandoro di Verona is now my favorite Christmas cake.


Juan Antonio Avila
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I'm not much of a baker, but I was able to make this cake without any problems. The instructions are very clear and easy to follow.


Ernest McIntosh
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This is the best Pandoro di Verona recipe I've ever used. The cake is so light and fluffy, and the flavor is amazing.


Jared Bateman
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I've tried a few different recipes for Pandoro di Verona, and this one is by far the best. The cake is always perfect.


Eric Infante
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I made this cake for my Christmas party, and it was a huge hit! Everyone loved the light and fluffy texture, and the flavor was divine.


Cairo allen Rao
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This cake is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and beautiful cake that will impress your guests.


MrRajab Shoro
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I love the delicate flavor of Pandoro di Verona. It's the perfect cake to serve with a cup of coffee or tea.


Milon Bai
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This was my first time making Pandoro di Verona, and I'm so glad I tried it! The cake turned out beautifully, and it was so delicious.


rodney baptiste
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I've been making Pandoro di Verona for years, and it's always a hit with my family and friends. The cake is so light and fluffy, and the flavor is just perfect.


Yolisa Owam
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Pandoro di Verona is a classic Italian Christmas cake that is a labor of love, but well worth the effort. The dough is enriched with butter, eggs, and sugar, and flavored with vanilla and lemon zest. It is then proofed twice, baked, and dusted with p


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