Pandoro Cake

L'Antro dell'Alchimista
Reviews(1)
Pandoro Cake
7
17
920

Description

This time-honored, sweet Italian yeast bread is especially popular around Christmas and the New Year's holiday. Typically decorated to resemble the Alps' snowy peaks, it's commonly shaped like a frustum with an eight pointed-star. Furthering the theme, it's usually dusted with powdered sugar before serving. Although fairly time consuming to prepare, it all-but-spells special occasion given its buttery, tender cake and festive appearance.

Ingredients

  • 15 grams yeast (brewer’s)
  • 60 grams warm water
  • 50 grams strong flour
  • 1 teaspoon sugar
  • 1 egg yolks
  • 200 grams strong flour
  • 3 grams yeast (brewer’s)
  • 25 grams sugar
  • 30 grams butter (at room temperature)
  • 2 tablespoons water
  • 1 eggs
  • 200 grams strong flour
  • 100 grams sugar
  • 2 eggs
  • 1 tablespoon salt
  • 1 vanilla pods (seeds scraped out and set aside)
  • 140 grams butter (at room temperature, cut into pieces)

Directions

  1. 1Dissolve the yeast in the warm water, add the sugar, the egg yolk, and the flour.
  2. 2Knead until the mixture is smooth and uniform in consistency.
  3. 3Cover and let rise until it has doubled in size, approximately 50 to 60 minutes.
  4. 4Add the starter to the yeast dissolved in the water, then add the sugar, flour, and egg.
  5. 5Knead vigorously, then add the butter, kneading until it is completely incorporated.
  6. 6Cover and let the dough rise until it has doubled in size, approximately 45 minutes in a warm area.
  7. 7Add the eggs, the sugar, the flour, the salt, and the seeds of the vanilla pod to the dough; knead the dough until all the ingredients have been completely incorporated, approximately 8 to 10 minutes.
  8. 8Flatten the dough, fold it over, place it in a bowl greased with some butter and let it rest, covered, for approximately 1 hour, until it has doubled in size.
  9. 9Place the bowl in the refrigerator for 30 to 40 minutes.
  10. 10Place the dough on the work surface and roll it out with a rolling pin into a square, place the butter in the center.
  11. 11Bring the 4 corners of the dough to the center enclosing the butter, delicately roll out the dough to a rectangle and fold the rectangle into 3 parts.
  12. 12Refrigerate the dough for 15 to 20 minutes, roll it out again to a rectangle and fold it over into 3 parts, refrigerate for an additional 15 to 20 minutes.
  13. 13Repeat this step once more and refrigerate for another 15 to 20 minutes.
  14. 14At this point, shape the dough into a ball, kneading it on the work surface with buttered hands.
  15. 15Place the dough in a 3 liter, star-shaped buttered Pandoro cake pan, approximately 20 centimeters high.
  16. 16Cover the dough and let it rest until it reaches the top of the pan.
  17. 17Bake in a preheated oven at 170C for 15 minutes then lower the oven temperature to 160C for an additional 10 minutes.
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NutritionView more

920Calories
Sodium86%DV2070mg
Fat65%DV42g
Protein41%DV21g
Carbs39%DV117g
Fiber12%DV3g

PER SERVING *

Calories920Calories from Fat380
% DAILY VALUE*
Total Fat42g65%
Saturated Fat23g115%
Trans Fat
Cholesterol300mg100%
Sodium2070mg86%
Potassium220mg6%
Protein21g41%
Calories from Fat380
% DAILY VALUE*
Total Carbohydrate117g39%
Dietary Fiber3g12%
Sugars33g66%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.