Pandorato Recipes
PANDORO
Use good-quality eggs to get a lovely golden hue for this pandoro - a sweet bread originating from Verona in Italy. Dust generously with icing sugar to serve
Provided by Ailsa Brown
Categories Breakfast
Time 1h45m
Yield Makes 1 x 1kg bread
Number Of Ingredients 13
Steps:
- To make the poolish (a yeasted fermented starter dough), pour 75ml warm water into a large bowl. Tip in the yeast and sugar and stir to dissolve. Add the flour and stir to combine. Cover and leave in a warm spot for 1-1 ½ hrs until doubled in size.
- Heat the milk until just warmed through and steaming. In the bowl of a stand mixer, tip in the yeast, 1 tbsp of the sugar and the warmed milk and whisk gently. Leave for 10-15 mins until frothy. Add the remaining sugar, flour and egg yolks. Slowly beat together using the dough hook attachment for 5 mins until thoroughly combined. Add the poolish mixture, lemon zest, vanilla, honey and a large pinch of salt. Increase the mixer speed and add the butter gradually for a further 10-15 mins, until soft, smooth and elastic.
- Lightly butter a clean bowl and transfer the dough to it. Cover and leave to rise for 1-2 hrs until doubled in size. Generously butter a 1kg pandoro tin, getting into all the crevices, add a couple of tbsp of flour and shake, dusting all over the inside and making sure it's covered. Knock the dough back in the bowl for 1 min, then shape into a ball. Transfer to the prepared tin, seam-side up. Cover and allow to rise for 1-2 hrs, until it almost reaches the top of the tin.
- Heat the oven to 160C/140C fan/gas 3. Bake for 25-30 mins, then reduce the heat to 150C/130C fan/gas 2 and bake for a further 30 mins until golden brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Dust generously with icing sugar to serve.
Nutrition Facts : Calories 366 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.11 milligram of sodium
PANDORATO
Make and share this Pandorato recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the mozzarella slices and prosciutto between the bread slices to make 4 sandwiches.
- Whisk the eggs and milk together in a shallow bowl/pie plate.
- Dip the sandwiches in the egg mixture to coat.
- Heat the oil, butter, and garlic in a medium skillet until the garlic begins to sizzle and turns golden; discard the garlic.
- Add the sandwiches and cook over med-low heat until the bread is golden and the cheese melts, about 3 minutes on each side.
- Cut in half and serve immediately.
Nutrition Facts : Calories 449.8, Fat 30.4, SaturatedFat 14, Cholesterol 170.9, Sodium 647, Carbohydrate 23.1, Fiber 1.1, Sugar 1.1, Protein 20.6
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PANDORO (VERONA CHRISTMAS BREAD) - THE DARING GOURMET
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- To make the starter dough: Dissolve the yeast and sugar in the lukewarm water and let it sit for 10-15 minutes until nice and frothy. Place the flour and salt in the bowl of a stand mixer and add the yeast mixture. Using the dough hook, knead the ingredients until they come together. The dough will be smooth but firm and stiff.Form the dough into a ball, place it in a lightly greased bowl, cover loosely with plastic wrap, and let it rise in a warm place for about 2 hours or until nearly doubled in size.Punch it down, form it into a ball, place it back in the bowl, cover tightly with plastic wrap, and place it in the fridge to sit overnight. **Remove the dough from the fridge the next day 2 hours before you're ready to proceed with making the pandoro.
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- Generously butter a pandoro mold pan getting into all the cracks and crevices. You will need a 9-cup pandoro mold (about 2 liter capacity). Next add some flour to the pan and shake it to thoroughly coat it with flour, shaking out the excess flour. Again, be sure to get into all the cracks and crevices so that your pandoro doesn't stick to the pan.Place the dough into the prepared pandoro mold. Cover loosely with plastic wrap and let it rise in a warm place until the dough has risen to about an inch or so above the top of the mold.In the meantime preheat the oven to 325 F. Bake the pandoro on the middle rack for 30 minutes.Reduce the temperature to 300 F and bake for another 30 minutes or until the internal temperature reaches 195 F and a toothpick inserted into the middle comes out clean. Be careful not to over-bake or your pandoro will be very dry.During the baking process if the pandoro begins to brown too quickly cover it with aluminum foil.Let the pandoro cool in the mold on a wire
- To serve the pandoro, once it is cool you can either dust the whole bread with powdered sugar and cut it vertically into slices (traditional). Or for a more interesting look you can slice the pandoro in thick horizontal slices, then rotate the slices. You can then either dust the pandoro with powdered sugar or you can layer each of the horizontal slices with custard, cream, or a filling of choice.
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