Pandoro, the star-shaped Italian bread, is a festive delight synonymous with Christmas celebrations. Its airy texture, subtly sweet flavor, and beautiful presentation make it a centerpiece on countless holiday tables. Unlike many holiday breads that rely on heavy spices, pandoro's delicate taste stems from high-quality ingredients and a precise baking process. This allows the natural sweetness of the flour and eggs to shine, resulting in a bread that's both light and satisfying. The iconic eight-pointed star shape, achieved through a specialized pan, adds to its visual appeal, making it a stunning addition to any dessert spread.
This recipe will guide you through creating a perfect pandoro at home, mirroring the quality of those found in Italian pastry shops. Forget complicated techniques and expensive ingredients; we've simplified the process while maintaining the authentic taste and texture. Ready to transform your kitchen into a little corner of Italy? Let's dive into the step-by-step instructions to bake your own masterpiece.
Tools Needed
- Planetary Mixer
- Fork
- Bowl
- Film
- Pandoro Mold
Ingredients
- Strong Flour: 280-350g
- Brewer's Yeast
- Water
- Sugar
- Eggs
- Honey
- Lemon Zest
- Orange Zest
- Vanilla Pods: 2
- Salt
- Butter
Step-by-Step Instructions
Step 1. Prepare and Rise the Dough
- In a bowl, dissolve brewer's yeast in water. Add flour and knead with a fork until a shredded mixture is obtained. Cover with film and let it mature at room temperature for eight hours.
- Pour the matured biga into the planetary mixer. Add the same flour used for the biga, sugar, and brewer's yeast. Start the mixer.
- Add lightly beaten eggs to the dough and mix until it's smooth and free from the hook. Transfer to a bowl, cover with film, and let it rise at room temperature for two hours, then refrigerate for 14 hours.
- In a bowl, mix honey, lemon zest, orange zest, and vanilla pulp. Cover with film and let it rest.
- Transfer the dough to the planetary mixer. Add flour, sugar, water, and the hook. Start the mixer. Add a mixture of lightly beaten eggs and yolks. Once incorporated, add salt and the aromatic compound. Mix until well-stringed.
- Add softened butter gradually to the dough. Let it rest for 10 minutes, then restart the mixer for a few seconds.
- Transfer the dough to a work surface. Perform several folds with wet hands. Let it rest for 5 minutes, then repeat the folding process two more times at 10-minute intervals.
Step 2. Shape and Proof
- Place the dough in a well-buttered and floured pandoro mold. Cover with film and let it rise in a turned-off oven with the light on for 4-6 hours.
Step 3. Bake and Cool
- Bake at 170°C (static mode) for 55-60 minutes. The internal temperature should reach 90-92°C.
- Unmold the pandoro and let it cool for 30 minutes at room temperature. Sprinkle with icing sugar.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- The important thing is that the dough doubles in volume after rising.
- Let the dough rest for ten minutes after adding the aromatic compound to prevent overheating.
- To better manage the rising times, the biga can be prepared in the morning, the first dough in the evening, and the second dough and pandoro preparation on the following day.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 7-9g
FAQs
1. Can I use a regular loaf pan instead of a pandoro mold?
While you can bake the batter in a loaf pan, it won't have the characteristic star shape. The texture will be similar, but the visual appeal will be different.
2. How do I store leftover pandoro?
Store leftover pandoro in an airtight container at room temperature for up to 3 days, or freeze it for longer storage. Wrap it tightly to prevent it from drying out.
With its delicate crumb and irresistible sweetness, your homemade pandoro is sure to impress. This recipe proves that creating this festive Italian treat is easier than you might think. Enjoy the satisfaction of sharing this beautiful and delicious bread with friends and family.