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Pandoro di Verona

Large Pandoro (approx. 1kg)

6 Hours and half

Hailing from Verona, Pandoro ("golden bread") is a star-shaped, soft, and fragrant cake, traditionally served plain with a dusting of vanilla-scented icing sugar to resemble snow. It is known for its buttery flavor and is often preferred by those who dislike candied fruits.


Making an authentic Pandoro di Verona is a detailed process that involves multiple stages of dough development and rising to achieve its characteristic light, rich, and tall texture. This recipe outlines a traditional method to achieve a beautiful, star-shaped golden bread.

Ingredients:

For the Poolish (Starter Dough):

  • Warm water: 75ml

  • Active dry yeast: ½ tsp

  • Caster sugar: 1 tbsp

  • Plain (all-purpose) flour: 100g

For the Main Dough:

  • Lukewarm whole milk: 75ml

  • Active dry yeast: 2½ tsp

  • Plain (all-purpose) flour: 475g

  • Caster sugar: 100g

  • Large egg yolks: 4

  • Lemon zest: Grated zest of 1 lemon

  • Vanilla extract or paste: 1 tbsp

  • Honey: 2 tbsp

  • Salt: A large pinch

  • Unsalted butter: 175g, softened and cubed, plus extra for the tin

For Serving:

  • Icing (powdered) sugar: For dusting

Equipment

  • Stand mixer with a dough hook

  • 1kg Pandoro tin (star-shaped mold), generously buttered and floured

Instructions:

Step 1: Make the Poolish (Starter Dough)

  1. In a large bowl, combine the warm water, yeast, and 1 tbsp of sugar. Stir to dissolve and let it sit for 10-15 minutes until it becomes frothy.

  2. Add the 100g of flour and stir until a smooth, firm paste forms. Cover the bowl loosely with plastic wrap and leave in a warm place for 1-1½ hours, or until the mixture has doubled in size and is bubbly.

Step 2: Prepare the Main Dough

  1. Heat the 75ml milk until just lukewarm. In the bowl of a stand mixer, dissolve the 2½ tsp of yeast and 1 tsp of the remaining sugar in the warmed milk. Let it sit for 10-15 minutes until frothy.

  2. Add the remaining caster sugar, 475g of flour, and the egg yolks to the mixer bowl. Using the dough hook attachment, beat slowly for 5 minutes until thoroughly combined.

  3. Add the prepared poolish mixture, lemon zest, vanilla, honey, and salt. Increase the mixer speed to medium and add the softened butter gradually, a few cubes at a time.

  4. Continue kneading for a further 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Step 3: First Rise

  1. Lightly butter a clean bowl and transfer the dough to it. Cover the bowl and leave to rise in a warm place for 1-2 hours, or until doubled in size.

Step 4: Second Rise in the Mold

  1. Generously butter your pandoro tin, ensuring all the crevices are coated. Add a couple of tablespoons of flour and shake it around to thoroughly coat the buttered interior, then tap out the excess flour.

  2. Gently knock the air out of the risen dough in its bowl for 1 minute, then shape it into a tight ball. Place the dough into the prepared tin, seam-side up.

  3. Cover the tin loosely with plastic wrap and allow the dough to rise in a warm place for another 1-2 hours, until it almost reaches the top of the mold.

Step 5: Bake and Cool

  1. Preheat your oven to 160°C (140°C fan/gas 3).

  2. Bake for 25-30 minutes, then reduce the heat to 150°C (130°C fan/gas 2) and bake for a further 30 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.

  3. Leave the pandoro to cool in the tin on a wire rack for 10-15 minutes, then carefully remove it from the mold to cool completely on the rack.

Step 6: Serve

  1. Once completely cool, trim the base so it sits flat on a serving plate.

  2. Before serving, generously dust the pandoro with icing sugar. To serve the traditional way, slice it horizontally into star-shaped slices.

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