Pandoro | #twelveloaves

Pandoro | #twelveloaves

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.

Ingredients

  • 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.
Read the whole recipe on Karen's Kitchen Stories