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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.

Course Breakfast, Dessert
Cuisine Italian
Keyword Pandoro from Scratch
Prep Time 50 minutes
Cook Time 40 minutes
raising, cooling 6 hours 20 minutes
Total Time 1 hour 30 minutes
Servings 1 cake

Ingredients

  • 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

Instructions

  1. In medium sized bowl, combine sponge ingredients using spatula, cover with tea towel and leave to rest at warm place for 1 hour.

  2. 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.

  3. Butter another medium sized bowl and leave aside.

  4. 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.

  5. Slice140 grams of unsalted butter and leave aside.

  6. Dust your clean flat surface with flour and drop the dough on it.

  7. Roll the dough with rolling pin to get 12 x 12 inches rectangle.

  8. Place butter slices on the dough ( Please see the photo above ).

  9. 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.

  10. Leave to rest for 15 minutes, covered with tea towel. While the dough rests,butter pandoro mold and leave aside.

  11. Gently roll the folded dough just a bit and repeat steps 8 and 9.

  12. 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.

  13. 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.

Recipe Notes

If you notice top of your pandoro turns to golden brown too soon, cover the top with folded parchment paper to avoid burning.