Pandoro from Scratch is Italian Christmas golden cake, simple yet decadent, of mild flavor, soft, slightly scented with vanilla, so light and fluffy.
Hello everybody ! It’s Christmas baking time again and here I share beautiful Pandoro from Scratch with you ! Let’s make it clear from the start : it is challenging one to make. The same as Panettone from Scratch .
We don’t buy them but make our own homemade pandoro cake versions. There are several reasons for that : both Christmas store bought cakes are far too expensive, they contain artificial flavours, colors and additives and are not as tasty as the ones made from scratch.
Although it needs almost seven hours to make, the cake is simply irresistible !
The shape of this golden bread is that of a truncated pyramid, with an 8-pointed star base.
To make it properly, you need a special pandoro tin looking like this ( 750 grams ) :
It is very important to have all the ingredients at room temperature. For that purpose, please have in mind to plan your time accordingly since the process of making Pandoro from Scratch recipe lasts for a long time.
If you decide to start the process in the morning, take the ingredients out to rest on the kitchen counter in the evening. That is what I do.
No electric ecquipment required.
While doing this Christmas cake you can prepare Saturday lunch as well if you plan your time and organize the things carefully. Best pandoro recipe requires some layering ( puff pastry alike ) but once baked, flavours releasing will make you forget the time spent and possibly your painful back.
To support your enthusiasm, here are the basic phases of how to make pandoro process:
And … once baked photo:
You may cut your pandoro withwise in slices 1 inch thick and and garnish each slice with crema pasticiera or mascarpone. If you place the slices back in an alternating manner so the cake exstends the tips of the slice below you get beautiful Christmass tree cake.
We don’t cut our pandoro that way. Our choice is to cut the slices vertically, like the bundt, for example, to enjoy with favourie drink; besides, it lasts longer that way.
If any leftovers remain, pandoro is the kind of Italian food that can be used to make breakfast bake, just like you would do with your Panettone from Scratch and and serve beautiful, tasty Italian holiday breakfast .
There are several legends about how it all begun and here is the most probable story : life was good in Venetian Republic. While trade business at its peak Venetian Armada ( navy ) had numerous ships and there was little difference between the merchant and naval fleets, all ships had to be able to defend themselves if the need arose since they reached Levant, Ottoman Empire and beyond. It means there was a plenty of work for everyone and for quite a long time, everybody had their share in peaceful living.
During 11 centuries of it’s independence, most of the inhabitants were Roman Catholics and Pandoro cake was prepared for Italian Christmas. Looking like golden cake, it got it’s name : Pan d’Oro.
I guess you know Dolomite Alps can be seen in the distance on a clear sunny day from Venice; once you dust your Pandoro Cake from Scratch with icing sugar, what you get is high mountain peaks covered with snow. Perfect December dessert to present to your family and guests.
This pandoro cake is upgraded sweet cake; one flavor does not overpower the other, since the flavors of the butter, sugar, flour and eggs are all quite mild and balanced.
How long does a pandoro cake last?
Thanks to the natural yeast used in making pandoro, it lasts more than six months without refrigeration.
How do you eat a Pandoro cake?
Cut the slice, serve on your dessert plate with some Mascarpone cheese or ice cream aside. Forest fruits to garnish are the most welcome ! And…… don’t forget some icing sugar ! 😊
To make this holidays season complete, here you can find 60 amazing decadent Italian desserts ! Enjoy ! 😊
Pandoro from Scratch
Pandoro from Scratch is Italian Christmas golden cake, simple yet decadent, of mild flavor, soft,slightly scented with vanilla, so light and fluffy.
- Ingredients for the sponge :
- 1 Tbsp fresh yeast
- 5 Tbsp warm water
- 1 tsp white sugar
- 1 egg yolk
- 5 Tbsp all purpose flour
- Ingredients for the first dough :
- 1 tsp fresh yeast
- 2 tsp warm water
- 25 grams white sugar ( 2 Tbsp )
- 200 grams all purpose flour ( 1 1/2 cup )
- 1 egg
- 30 grams unsalted butter ( 2 Tbsp )
- Ingredients for the second dough :
- 2 eggs
- 1 egg white
- 100 grams white sugar ( 8 Tbsp )
- 200 grams all purpose flour ( 1 1/2 cup )
- 1 tsp salt
- 1 tsp bourbon vanilla extract
- 140 grams unsalted butter to stuff the dough ( 10 Tbsp )
- Extra butter for the bowl and pandoro mould.
- Powdered sugar to dust the cake before serving
In medium sized bowl, combine sponge ingredients using spatula, cover with tea towel and leave to rest at warm place for 1 hour.
Add first mix ( dough ) ingredients to the sponge, mix with spatula or fork, cover with tea towel and leave to rest at warm place for 45 minutes.
Butter another medium sized bowl and leave aside.
Add second mix ( dough ) ingredients to the mixture ( stage 2 ) and, using your active hand, combine the ingredients in the bowl to get firm, smooth dough. The kneading process should last for 10 minutes. Transfer the dough to buttered bowl and leave to rest for 1 hour at warm place, covered with tea towel. After that, remove the bowl to cold place (fridge ) for 40 mins.
Slice140 grams of unsalted butter and leave aside.
Dust your clean flat surface with flour and drop the dough on it.
Roll the dough with rolling pin to get 12 x 12 inches rectangle.
Place butter slices on the dough ( Please see the photo above ).
Fold 3 inches of the lower side turned to the middle of the dough. Now fold the left side towards the middle. Continue with right and upper side.
Leave to rest for 15 minutes, covered with tea towel. While the dough rests,butter pandoro mold and leave aside.
Gently roll the folded dough just a bit and repeat steps 8 and 9.
Carefully place the folded dough in the pandoro mold. Cover with tea towel and leave at warm place to rest for 90 minutes. After 80 minutes expire, preheat the oven to170 C / 338 F.
Bake pandoro for 20 minutes. Decrease the temperature to 160 C / 320 F and bake for additional 20 minutes. Your cake should be well baked. To check if additional baking is required, please check with toothpick inserted in the middle.
If you notice top of your pandoro turns to golden brown too soon, cover the top with folded parchment paper to avoid burning.