Since I tasted Pandoro many years ago I’m madly in love with this cake/bread. I love the light crumb, the flaky crust and its taste of vanilla and butter.
Until now I baked two different recipes: The Pandoro from the sisters simili which I found on Chili und Ciabatta and the recipe from the SFBI, which Susan published on Wild Yeast. The Pandoro of the Simili-Sisters is a yeast based one, with the butter laminated into the dough, while the SFBI-Recipe uses both sourdough and yeast and the butter is kneaded into the dough.
This year I dared to create my own recipe, with laminated butter for a crumb that can divided into long strands. It is risen with the pure power of a sweet starter. Continue reading