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.
Makes two large loaves. Adapted from The Italian Baker.
4 1/4 tsp instant yeast
120 g warm water
1 large egg
2 T sugar
100 g unbleached all purpose flour
380 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
4 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
Make the Sponge
- Whisk 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.
- Measure 2 1/2 cups of this flour mixture and set aside the rest for the second dough.
- Add the 2 1/2 cups of flour, the yeast, sugar, and eggs into the sponge and stir. Add the butter and beat with the paddle attachment until mixed.
- Cover with plastic wrap and let rise until doubled, about 45 minutes.
Make the Second Dough
- Add the eggs, egg yolks, sugar, and extracts to the first dough and beat with the paddle attachment.
- Add the butter by tablespoon into the dough.
- Mix in the rest of the flour and the salt.
- Switch to the dough hook and mix for about 6 minutes. Add about 70 grams of all purpose flour by tablespoon while kneading.
- The dough will be light, buttery, and sticky.
- Scrape the dough into an oiled bowl or dough rising bucket and let it rise until doubled, about 1 to 3 hours.
- Sprinkle about 3 T of flour onto the top of the risen dough and drop it onto the counter. Flour the top of the dough as well as your hands.
- Cut the dough in half with a bench knife or dough scraper.
- Form each half into a ball and place each into an oiled pandoro pan. Alternatively, you can use 2 pound coffee cans that have been lined with parchment.
- Let rise until the dough rises to the top of the pans, about 90 to 240 minutes, depending on the room temperature and the dough activity.
- Preheat the oven to 350 degrees F and bake for 30 minutes. Reduce the oven temperature to 300 degrees F and bake for about 20 to 30 minutes more.
- Let the bread cool in the mold before removing.
- Place the loaf on a plate and shower with powdered sugar.
Let’s see what our #twelveloaves bakers baked this month: