Preparation time: 6 hours
Cooking time: 35 mins
Ingredients needed to make Pandoro:
For the starter:
- ½ cup all purpose flour
- ¼ cup granulated sugar
- ½ cup warm water
- 1 large egg yolk
- 1 packet active dry yeast
For the cake:
- 3 cups all purpose flour
- 8 tbsp unsalted butter, softened and chopped into small dices
- ¾ tsp orange zest
- 1 large egg
- 6 egg yolks
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 tsp kosher salt
- Slivered almonds, slivered
- Powdered sugar, for dusting
Cooking instructions for Pandoro:
- For the starter, dump all its ingredients in a bowl and blend them together, using a stand mixer, until well combined.
- Wrap it up in a plastic sheet and set aside in a warm place for 1 ½ hours to let it rise to twice its original size.
- To make the cake, grease a large bowl with a knob of butter and keep aside.
- Return the starter to the bowl of stand mixer and empty 1 ½ cups flour into it.
- Blend them together using the hook attachment, at low speed , for a minute or until they are mixed thoroughly.
- Add the egg yolks into it, one at a time and beat it into the mixture after each addition until blended thoroughly, until 3 of them are used up.
- Throw in half of the butter cubes, a couple of them at a time, and whisk it into the mixture until well combined.
- Continue to knead the dough at medium speed, for about 5 more minutes or until it forms a sticky mass.
- Scrap it out into the buttered bowl and wrap the surface with a cling film.
- Set aside for another couple of hours, in a warm spot, to allow it to rise to double its previous size.
- Return the risen dough into a clean bowl of the stand mixer and fold in rest of flour, egg yolks and ¼ cup sugar, whole egg, orange zest as well as a splash of vanilla extract at slow speed, using the hook attachment, for a minute or until just combined.
- Add rest of the butter cubes into it, 2 at a time and beat it into the dough until fully incorporated.
- Continue to knead the dough for 5 more minutes at medium speed, until it becomes sticky.
- Grease another large bowl with butter and transfer the dough into it.
- Wrap it up tightly with a cling film and set aside more 2 more hours to let it rise.
- Meanwhile, grease a pandoro mold with 2 tbsp melted butter and dust it with flour to coat evenly.
- Tap the sides to get rid of any excess and set aside.
- Place the risen dough into the prepared pan and wrap the surface with a cling film.
- Allow it to rise further in a warm place for an hour and warm up your oven to 375 degrees F in the meantime.
- Bake the cake in the middle rack of the hot oven for 15 minutes and lower the temperature to 325 degrees F before baking it further for another 25 minutes or until the pandoro turns golden brown and is baked through.
- Set aside on a wire rack to cool for 10 minutes and remove the cake from the pan before cooling it down completely.
- Dust it with powdered sugar until well coated and sprinkle the toasted almonds on top.
Image credit: Wikimedia Commons