I have wanted to make Pandoro bread ever since I saw this post on Wild Yeast. I had been having great success with a panettone recipe, and that Pandoro sounded like a great challenge.
Pandoro (or pan d'oro/golden bread) is buttery sweet bread that is served at Christmas in Verona, northern Italy. It is a cousin of panettone, but without the fruit. It is a slightly sweet dough, resembling brioche, and is delicious served with sweetened mascarpone with rum and toasted almonds. I loved it with whipped cream and raspberry jam.
So many recipes, so little time! Especially when the recipe is a three day affair. While I still must try Susan's recipe, the formula I used here takes just one day to make.
The original recipe calls for active dry yeast. Instead, I used SAF Gold, an osmotolerant yeast. Osmotolerant you say? It is designed to work well with sweet, enriched doughs. In this case, the rising times shortened quite a bit. Depending on the yeast that you use, the rising times will vary. Don't worry, as long as you keep an eye on your dough, you will be fine.
I found my pandoro pan from the San Francisco Baking Institute. For the other half of the dough, I used two 5 1/2 inch panettone papers and shortened the baking time to 40 minutes.
The loaf baked in the pandoro pan is large, and the first question I always get is, "how do you cut it?"
I'm not exactly sure of the proper way, but I like to cut it in half horizontally and then cut vertical slices like a cake.
- 120 g warm water
- 1 large egg
- 2 T sugar
- 100 g unbleached all purpose flour
- First Dough380 g pastry flour
- 435 g unbleached all purpose flour
- 1 tsp instant yeast
- 1/4 C sugar
- 2 large eggs
- 55 g unsalted butter, room temperature
- Second Dough4 large eggs
- 2 large egg yolks
- 1 C sugar
- The rest of the reserved flour
- 1 tsp salt
- 2 tsp vanilla
- 1/4 tsp fiori de Sicilia or lemon oil, or 1 tsp lemon extract
- 10 ounces unsalted butter, at room temperature
- 105 grams all purpose flour as needed, for kneading the dough
- InstructionsMake the SpongeWhisk the ingredients together in the bowl of a stand mixer. Cover with plastic wrap and let rise until doubled. This should take about 30 minutes.
- Make the First Dough
- Whisk the two flours together in a bowl.