A classic Italian Christmas cake that is perfect for the festive season.
INGREDIENTS
BIGA34 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
- 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
- In the stand up mixer add the biga, flour, sugar and half the beaten egg.
- 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.
- 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
- 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.
- Butter a medium Pandoro Pan.
- 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.
- 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.
- Pre-heat oven to 150C.
- 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.
- 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