Pandoro
Ingredients
- 500 g strong flour
- 10 g yeast
- 120 g sugar
- 4 eggs
- 150 g butter, softened
- vanilla, lemon zest, pinch of salt
- powdered sugar, for dusting
Pandoro comes from Verona and, unlike its cousin panettone, contains no candied fruit or raisins — just a plain, egg-and-butter-rich brioche, flavored simply with vanilla and lemon. It's baked in a distinctive eight-pointed star mold, said to have been designed by a Veronese painter, and its soft, fine crumb pulls apart into delicate strands. Once unmolded, it's traditionally dusted heavily with powdered sugar to look like snow on a mountain peak.
Method
Whisk eggs, sugar and salt together until pale, then add vanilla and lemon zest.
Combine with the flour and yeast and knead into a smooth dough, about 10 minutes.
Gradually knead in the softened butter until fully incorporated and the dough is elastic and glossy.
Let the dough rise in a warm place until doubled, about 1.5 hours.
Punch down, knead briefly, and let rise again until doubled, about another 1.5 hours.
Shape and transfer to a well-buttered star-shaped pandoro mold, filling about halfway.
Proof until the dough nearly reaches the rim, about an hour.
Bake at around 175°C (350°F) for 35-40 minutes, until deep golden and cooked through.
Cool for 10 minutes, unmold, and dust generously with powdered sugar.
