Pandoro - Dessert

Canestrelli

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Preparation Type:
Dessert
Effort:
Easy
Preparation Time:
Quick
Description:
The Pandoro is a traditional italian christmas cake, which comes from Verona. The name was created by the golden-yellow color of the cake. Typical jagged dome shape is obtained by an octagonal, star-shaped pan. The origin dates back to the 18th Century.

Main ingredients:
450 g of flour
60 ml milk
100 g of sugar
25 g yeast
1 vanilla pod
1 teaspoon ground cardamom
0.5 tsp ground cinnamon
1/2 orange - grated zest
1 tsp salt
160 g butter (soft, cut into pieces)
2 eggs (class M)
Flour for editing
Icing sugar for dusting

Preparation:
Place the flour in a bowl and press a hole in the middle. Mix lukewarm milk and 20g sugar with the yeast. Then apply the yeast milk into the bowl and add a little flour. Covered let rise in a warm place for 20 minutes, until the broth begins to bubble . Cut vanilla pod lengthwise and use only the seeds. Add vanilla, remaining sugar, cardamom, cinnamon, orange peel, salt , 150g butter and eggs. Knead this to a smooth pond. Rest the dough in a warm place ( 35 degrees ) for 2-3 hours, until it doubles in volume . Form the dough into a ball knead. A Pandoro - form thin streak with the remaining butter and lightly dust with flour. Put the dough ball with the smooth side down into the mold. Covered let so long go until dough reaches to the top of the form. Bake in a preheated oven (180 degrees). Bake on the lowest rail 20 minutes. Then reduce the oven to 160 degrees and bake for another 40 minutes. Last let cool the Pandoro on the wire rack. Then take it out of the mold and sprinkle generously with icing sugar.

Recipes Liguria


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