Pandoro Italian Christmas Cake

A classic Italian Christmas cake that is perfect for the festive season.

INGREDIENTS

BIGA
34 grams lukewarm water 
4 grams active dry yeast
50 grams all purpose flour 

FIRST DOUGH
Biga (from above)
90 grams all purpose flour
20 grams granulated sugar 
1 large egg (room temperature/beaten)

SECOND DOUGH
First Dough (from above)
170 grams all purpose flour
90 grams granulated sugar
10 grams honey 
140 grams butter (softened) 
2 large eggs 
1 large egg yolk 

1 pinch salt
1/2 teaspoon vanilla
zest 1 orange

METHOD

BIGA

  1. In a small bowl sprinkle the yeast on top of the water, let it sit for about 5 minutes, stir it together, then add the flour and form a smooth dough. Place the dough back in the bowl and let it rise in a not too warm draft free area for about 1-2 hours or doubled in bulk.

FIRST DOUGH

  1. In the stand up mixer add the biga, flour, sugar and half the beaten egg.
  2. Knead with the dough hook on medium speed until almost combined about 1 minute, then add the remaining beaten egg, knead on medium low speed for 30 minutes. Move the dough to a lightly floured flat surface and knead and fold about 4 times.
  3. Form the dough into a ball, place in a clean bowl, cover the bowl, place it in a not too warm draft free area and let it rise 2 1/2 - 3 hours, until doubled in bulk.

SECOND DOUGH

  1. In the stand up mixer add the first dough, the flour, sugar, honey, egg yolk, zest, vanilla and salt, start to knead on low medium speed for 1 minute, then add the egg one at a time, then continue to knead for 30 minutes, the dough should pull away from the sides of the bowl.
  2. Butter a medium Pandoro Pan.
  3. Add the butter a little at a time, kneading continuously, when all the butter has been incorporated, continue to knead for 30 minutes, the dough will be shiny and a little sticky but not overly.
  4. Lightly butter your hands and a flat surface, place the dough on top and fold 4-5 times, form into a dough ball, place in the prepared pan seam side up, cover and let rise in a draft free not too warm area for 4-5 hours or until tripled in bulk and the dough is about 1/2 inch over the top of the pan.
  5. Pre-heat oven to 150C.
  6. Once the dough has risen tripled in volume, it should have risen over the top of the pan, bake for about 35-45 minutes or a toothpick comes out clean. If the top is browning too much after 25 minutes then cover with foil and continue baking.
  7. Let it sit 30 minutes in the pan then remove and place on a wire rack to cool. Dust with powdered sugar before serving. Enjoy!

Recipe and Image Credit: An Italian In My Kitchen


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