TRADITIONAL ITALIAN RECIPE: Pandoro appeared in remote times, the product of the ancient art of breadmaking, as the name, Pan d'oro ("literally: Golden Bread"), suggests.
Throughout the Middle Ages, white bread was consumed solely by the rich, while the common people could only afford black bread and, often, not even that. Sweet breads were reserved for nobility. Breads enriched with eggs, butter, and sugar or honey were served in the palaces and were known as "royal bread" or "golden bread".
The desserts consumed in the 17th century were described in the book Suor Celeste Galilei, Letters to Her Father, published by La Rosa of Turin, and they included "royal bread" made from flour, sugar, butter and eggs. However, the bread was already known and appreciated in the ancient Rome of Pliny the Elder, in the 1st century. That bread was made with "the finest flour combined with eggs, butter and oil". Virgil and Livy mentioned the preparation under the name Libum.
The first citation of a dessert clearly identified as Pandoro dates to the 18th century. The dessert certainly figured in the cuisine of the Venetian aristocracy. Venice was the principal market for spices as late as the 18th century as well as for the sugar that by then had replaced honey in European pastries and breads made from leavened dough. And it was at Verona, in Venetian territory, that the formula for making pandoro was developed and perfected, a process that required a century. The modern history of this dessert bread began at Verona on October 30, 1894, when Domenico Melegatti obtained a patent for a procedure to be applied in producing pandoro industrially.
Skill Level:  |
Time: 1 - 48 Hours |
Price:  |
Makes: 1 Pandoro |
Ingredients:
| Conversions |
Directions:
01 - Put the Mother Yeast ( chopped into small bits ) into the bowl of your electric mixer, together with Water, Sugar and Dry Beer Yeast.
02 - Little by litte, add the 4 Egg Yolks and start the Electric Mixer and mix for 3 minutes.
03 - Add the Flour and mix until a Dough is well formed.
04 - Combine now the remaining Egg Yolk and continue to knead.
05 - Slowly add the Butter.
06 - Once the Dought is homogeneous and smooth turn the mixer off, transfer it into a large container, cover with a dry cloth and let rise for 12-13 hours in a temperature of 25-29C / 77-84F. ( The Dought will have to triple its volume ).
07 - Once the Dough is formed, add the second portion of Flour and let it stick on its own for a while.
Second Phase:
08 - Meanwhile, in a separate bowl pour Egg Yolk and Sugar and mix well with a spatula.
09 - Now, add to the mixture all the other ingredients, Butter, Honey and Salt.
10 - Combine the new mixture with the Dough together and start kneading with the electric mixer until the new Dough is well done. Remove it from the mixer bowl and form a nice smooth ball dough by hand.
11 - Butter a pandoro mould of 25cm / 9.8in in diameter and gently place the Dough leaving the surface more round and smooth side facing upwards.
12 - Cover it again with a dry cloth and let it rise for at least 12 hours at room temperature, until the Dough reaches the edge of the mould.
13 - Preheat the oven and bake the Pandoro at 180C / 356F for 55 minutes ( 160C / 320F for 45 minutes if in a convection oven ).
14 - When the Pandoro has browned, remove it from the oven and let it cool.
15 - Turn the mold upside-down and shake it off the mould on a serving plate.
16 - Sprinkle Powdered Sugar. Serve.
Directions:
- If the Pandoro looks already too brownish halfway through the cooking process, cover with kitchen foil till end.
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