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. A sweet starter is a very mild sourdough which is shifted to the yeasty side by feeding it very often and keeping it on cosy 30°C. This let the yeast grow fast and so the dough can triple its volume in four hours! And this strength is needed to lift the butter and sugar loaded dough to a airy bread.
It is a really time consuming recipe: There are laying at least 75 hours between feeding the sourdough the first time to taking the finished loaves out of the oven. But when you taste this bread – which is really as soft and light as an cloud – you know that each second was spent well!
yields a big Pandoro of 650g and a small one of 400g
- 100g flour Type 550
- 35g Water
- 60g Egg
- 25g sugar
- 150g Sweet Starter, 4 hours after the last feeding
- 60 g flour Type 550
- 25 g Egg
- 12 g sugar
- 3 g soft Butter
- all of the first dough
- all of the second dough
- 250g flour Type 550
- 5g Salt
- seeds of 1/2 vanilla bean
- 30g Butter
- 160g Egg
- 110 g sugar
- 150g Butter
First dough: Mix all ingredients to form a homogenous dough. Ferment for 2 hours at 30°C.
Second dough: Mix first dough with the other ingredients for the third dough and ferment it for 3 hours at 30°C.
Final dough: In a stand mixer mix the third dough with flour, butter, salt and 86g egg and knead for 5 min at slow speed. The dough is very stiff at this time.
Now add 30g sugar and mix on slow speed for one minute.
Add 20g egg and mix in slow speed for one minute.
Add 20g sugar and continue mixing for one minute.
Add now egg and sugar like before until all sugar and egg is incorporated.
Continue mixing on medium speed until full gluten development (about 10 min).
Ferment for 1 hours, then transfer the dough into the fridge for one hour.
Now take the butter out of the fridge, flour it well and pat it with your rolling pin into a square of 17 cm lenght. Roll the dough into a squere with 26 cm length. Place the butter in the middle and fold the dough over like an evelope (see picture). Roll the dough into a band of 20 cm x 60 cm .
Fold the dough in thirds like a letter (single fold)and cool in the fridge for at 20-30 min, then roll it again into a band of 20 cm x 60 cm and repead the folding, resting and rolling for another two times.
Grease the pandoro pans.
Divide the dough it into a pieces of 650 g and 400g . Shape the dough into tight balls (without kneading!). Place the balls, seam side down, in the pans and proof for 12 – 20 hours until it reach the top of the pan (Proofing time depends on room temperature and strength of the starter).
Bake at 160°C for 45 min with steam.
- For weighting the eggs mix 5 eggs in the beginning and then weighting the amount of eggs needed from this mixture
- My Pandoro-Form is from Staedter. Don’t ask me why they call this a panettone form!
- To speed up the final proof, you can put the pandoros to 26°C (for example your oven, with lights turned on)
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.