PANDORO DI VERONA
Posted by request. This is my family's recipe for Pandoro, this bread/cake is similar to "Panettone" but does not contain the candied fruit peels and citron. It is a time consuming recipe, as there are 4 rises for a total rising time of 5 to 6 hours, and 3 "rests" for the dough for a total "resting time" of 1 hour; so its best to start it early in the day. The prep time listed is for the mixing/kneading, and does not include the rising and resting time. A special form/pan is needed for this recipe, please see note. Jan.5, 2011 - Steps 13 and 14 have been corrected.
Provided by Dee514
Categories Yeast Breads
Time 1h25m
Yield 1 Large Pandoro
Number Of Ingredients 19
Steps:
- Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well.
- Cover and let stand in a warm place for 20 minutes.
- In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter.
- Mix together a little, and add the yeast mixture.
- Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk.
- Place 1 1/3 cups flour on pastry board, 2 Tablespoons sugar, 2 Tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and mix together a little.
- Add yeast dough and work well with hands (knead) for 10 minutes.
- Add 2 Tablespoons flour and work well until dough does not stick to hands or board.
- Make a ball of the dough and let it rise in a warm place for 3 hours.
- Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces.
- Fold dough over 3 times (like a business letter) and roll out as before.
- Let dough stand (rest) for 20 minutes.
- Fold dough over 3 times again, and roll flat and let stand 20 minutes.
- Repeat the procedure (folding, rolling and resting) one more time.
- Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar.
- Place dough in form and let rise until dough reaches top edge of form (about 1 hour).
- Bake in a 400°F oven for 15 minutes, lower heat to 350°F and bake 30 minutes longer, or until toothpick inserted in center comes out clean.
- Turn cake over on a rack and cool.
- Sprinkle with confectioner's sugar.
- NOTE: Pandoro forms/molds hold 2 quarts by volume, and are roughly 10 inches wide (across the top), about 4 inches wide (across the bottom) and usually 5 to 6 inches deep.
- Here is a picture of one: [img]http://www.fantes.com/images/21425-1pandoro_small.jpg[/img] [img]http://www.fantes.com/images/21425-3pandoro_small.jpg[/img].
PANDORATO
Make and share this Pandorato recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the mozzarella slices and prosciutto between the bread slices to make 4 sandwiches.
- Whisk the eggs and milk together in a shallow bowl/pie plate.
- Dip the sandwiches in the egg mixture to coat.
- Heat the oil, butter, and garlic in a medium skillet until the garlic begins to sizzle and turns golden; discard the garlic.
- Add the sandwiches and cook over med-low heat until the bread is golden and the cheese melts, about 3 minutes on each side.
- Cut in half and serve immediately.
Nutrition Facts : Calories 449.8, Fat 30.4, SaturatedFat 14, Cholesterol 170.9, Sodium 647, Carbohydrate 23.1, Fiber 1.1, Sugar 1.1, Protein 20.6
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