PANDORO
Use good-quality eggs to get a lovely golden hue for this pandoro - a sweet bread originating from Verona in Italy. Dust generously with icing sugar to serve
Provided by Ailsa Brown
Categories Breakfast
Time 1h45m
Yield Makes 1 x 1kg bread
Number Of Ingredients 13
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.
Nutrition Facts : Calories 366 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.11 milligram of sodium
SHERRY, ALMOND & ORANGE PANDORO
This buttery, Italian bread really is the star of Christmas desserts. Try this light, festive dessert with whipped cream and a drizzle of chocolate
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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PANDORO RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Grease a 500g pandoro mold with butter. Place the flour in the bowl of a stand mixer fitted with a dough hook. Add the salt and caster sugar to one side of the bowl and the yeast to the other side.
- Increase the speed on the mixer and mix for 10 minutes. The dough should now be a thicker consistency and adhere to the dough hook. If the dough is dropping from the dough hook mix for a further 5 minutes or until the correct consistency is achieved.
- Lightly dust a work surface with flour and gently knead the dough. Place the dough in a lightly greased bowl, cover and leave to prove until doubled in size.
- Tip the risen dough onto a lightly floured surface and fold in on its self a few times to knock out the air. Shape into a ball and place in the prepared tin, gently pressing into the corners of the tin.
- Preheat the oven to 350F. Uncover the pandoro and bake for 35 – 40 minutes. Insert a skewer and test to see the cake is cooked through.
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