Pandoro, the Italian Christmas Bread you didn't know you needed!
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- Опубликовано: 25 ноя 2021
- Pandoro is a traditional Italian bread from the city of Verona, this star-shaped bread dusted with powdered sugar is very soft, enriched and delicious!
Get the full recipe on my website:
ww.akneadtobake.com/post/pandoro-italian-christmas-bread
Ingredients
Stiff Starter
25 grams ( 1 tbsp) Sourdough starter
25 grams (1 ¾ tbsp) Water
50 grams (⅓ cup) Bread Flour
Lievito Madre
First Refreshment
25 grams ( 1 tbsp) Sourdough starter
25 grams (1 ¾ tbsp) Water
50 grams (⅓ cup) Bread Flour
Second and Third Refreshments
30 grams Lievito Madre
25 grams (1 ¾ tbsp) Water
50 grams (⅓ cup) Bread Flour
First Dough
325 grams (2 ⅝ cups) Bread Flour
90 grams (⅓ cup) Lievito Madre
220 grams (5 large) Eggs
80 grams (1 cup) Sugar
100 grams (¼ cup + 3 tbsps) Butter
Second Dough
55 grams (¼ cup) Bread Flour
55 grams (¼ cup) egg yolks
All of the Emulsified Butter (190 g)
5 grams (½ tsp) Diastatic Malt Powder
6 grams (1 tsp) Salt
Emulsified Butter
100 grams (¼ cup + 3 tbsps) Butter
50 grams (7 tbsp) Confectioners Sugar
30 grams (3 tbsp) Grated White Chocolate
10 grams (½ tbsp) Honey
1 vanilla pod
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Equipment:
Weber Grill Master Touch 22" amzn.to/3cy5bBw
Lodge 3.2 Qt Combo Cooker amzn.to/2YX4pdj
Lodge 12 inch Cast Iron Pan amzn.to/36uXPfX
Lodge Deep Camp Dutch Oven 8 Quart amzn.to/3hoyQlG
Breville Convection and Air Fry Smart Oven Air amzn.to/2XXhzo8
Dough-Joe® Pizza Steel Baking Sheet amzn.to/33ovCnI
Bread Lame amzn.to/3fbO3UH
Half Sheet Lid amzn.to/33vTBUd
CHEFMADE Loaf Pan with Lid amzn.to/2Kq4lKp
Kitchen Aid Electric Mixer amzn.to/349H2gl
TEEVEA Dough Whisk amzn.to/2qz5gC3
Lodge 6 Quart Enameled Cast Iron Dutch Oven. amzn.to/2QPYhQ7
Bread Basket (Banneton) amzn.to/2pIYERe
Pizza Peel amzn.to/33Ahc3S
Bakers Dough Couche amzn.to/2NdBhaW
Pasta Machine Marcato Atlas 150 amzn.to/2TKVB6I
Ravioli Tablet Marcato Atlas amzn.to/3d6Zlaw
Potato Ricer amzn.to/3qKSCtf
Music:
Home for the Holidays by Chris Haugen RUclips Audio Library 
Хобби
Daniel, very much enjoy your baking videos and appreciate all the work that goes into your creations. I wanted to thank you because a few years ago, I was inspired to try baking Panettone from your video( Traditional version with the orange/lemon and raisins). I am now three years into my Panettone journey and it all started with your help! Thank you!
My pleasure! Thank you for your comment! Enjoy all the recipes!!!
i've enjoyed store bought Pandoros the past two Christmases.... so freaking yummy!!!!!
Yes they are
Thank you for this recipe and for giving measurments in both systems. It demands much patience and precision but the results are heavenly!
Yes they are! Enjoy!
Thank you SO MUCH for this recipe! I made it yesterday and it came out PERFECTLY.🥹 So light, fluffy and delicious!
It is!!! Enjoy!!!
I’m always amazed when I see the high degree of skill that goes into a recipe like this! Who took the time to originally come up with this process?! You did a great job! Thank you for sharing!!
Thank you for watching! Enjoy!
Amazing recipe. Thanks to you, I was able to fulfill my long-time desire to bake this amazing Christmas cupcake. Thanks a lot!
Enjoy!
Thanks for sharing.... I was waiting for this recipe since I saw your panetone recipe. Actually, today i'm doing the panetone (your recipe).
Awesome! Enjoy the recipes!
This better be the best tasting thing I’ve ever had after all that work
Enjoy!
Thank god tre maria is available bc i cannot be bothered to make this 😅
😂 haha
Thank you very much
My pleasure! Enjoy!
Great recipe, I’ve made your Panettone and it was great. I’m making this Pandoro now, it’s in the mold waiting for the final proofing before baking. The dough looks and feels great,
I’m sure it will come out perfect. I only wish that I had doubled the recipe as I bought 2 molds.
It is a great recipe! Very delicious!
Oh wow, after watching this video I am more appreciative of store bought Pandoro at $8.99. Yet, I would love to try out this recipe someday..
I hope you can try it to taste the difference
Wow
Enjoy!
Kenneth likes the video and we tried to get a bite through the phone! Yum!!!
I’m glad!
Is Kenneth your dog? Merry Christmas! Or Happy Holiday, like Kwanzaa!
You can make the recipe with Manitoba flour (of great strength) which is used for pannetone. And you could change the eggs for yolks and enrich the dough with more butter? more like the pannetone?
You can, even if you don’t use Manitoba, you could make those adjustments but I would be careful to change it much you will end up with something different, not Pandoro
so beautiful! can this be made without a stand mixer?
Yes of course! It will be a workout for sure but it can be made!
Thank you so much for sharing this recipe. By the way, I only have a Pandoro mould with a 1 kg capacity. Can I use this recipe for this mould?
Yes you can use it but the Pandoro might take longer to proof and it might not fill the whole mold so what I would do is just check the percentages of the ingredients and adapt it to use at least 450 grams of flour as your 100% of flour. You can check on my website the percentages and adapt the recipe since this recipe is made on a total of 380 grams as the 100% of flour used in the recipe
@@AKneadtoBake Thank you again for the explanation
Hi, can I replace the white chocolate with cocoa butter? Thank you.
Yes you can
Hello
I was wondering what if I dont have diastatic malt powder can i still make this recipe?? Is there any substitution?
Yes you can omit it, enjoy!
Does the stiff dough need to sit overnight or right after being mixed, put it in to take a bath in the sugar water.....?
The stiff sourdough needs to proof until it doubles in size about 8 hours then you can give it a bath
I have finished making the Pandoro and it has turned out wonderful! I am letting it sit for two days. I wrapped it in plastic wrap then aluminon foil. Question. Should I put the Pandoro in the refrigerator or not?
No don’t ever place any bread in the fridge, it dries up quicker
Thanks. I took the bread to a friend's house for Thanksgiving. It was a big hit.@@AKneadtoBake
Can you put the remaining lievito made in a jar in the fridge for later use as a sourdough starter?
Of course you can
It's a great recipe!!
Can you tell me the size of the pandoro mold please?
Of course! It is a 750 gram Pandoro mold
Love your recipe and video for making this awesome bread. Your method and narration in particular inspires confidence. Props++. Have a few questions, if you don't mind, regarding the surplus Lievito Madre once it's ready for use: Q1. How can I store / maintain it for future and possibly infrequent use - OK to freeze? Q2. Would the 'Scraps' method that some bakers of sourdough breads are evangelising about to avoid time, effort and flour wastage work here and if it does, what would you suggest as the re-feed? After all the effort to make the Lievito Madre, it seems such a shame if the surplus is discarded or can't be kept for future use. Really interested to know what regime you use here, if at all, and I'm guessing you do as you don't seem to be the wasteful type of baker given the precision and meticulousness of your method. Many thanks in advance!
Thank you! You can store it in the fridge and feed it every 2-3 weeks if you don’t use it, here is the thing, next time you use it you would have to do all the process again. From the bath to getting it ready with the frequent feedings every 4 hours. The thing is that the lievito madre has to be super active for it to work properly on this kind of recipes, there’s no way around it
And do not freeze only keep it in the fridge, you can kill the bacteria if you freeze it
@@AKneadtoBake
I did the first dough but i missed some ingredients for the emulsion butter can i do it in the morning after and use it when the first dough is ready ?
The emulsion can be corrected in the morning for sure!
I finally been able to make it! This morning I baked the pandoro, but now I can't get it out of the tin 😢 do you maybe have some tips? I already tried getting something between the tin and the bread but I can't without breaking the top/bottom of it to get in
Oh I’m sorry when I buttered my pan the Pandoro just came right off
Now I know why even at Aldi it was £4:99. 😂😂
Yes!
Hola! Donde conseguiste tu molde?
En Amazon
Hi, can you recommend a Pandoro Mold?
This is the one I used
Pandoro Mold Octagonal Baking Pan... www.amazon.com/dp/B08PP1ZF1Z?ref=ppx_pop_mob_ap_share
Hello. Why does the dough need to triple in size before continuing?
Because it has to fully proof and gain strength before adding more fat
I think I will go to the store and buy one. To much trouble.👿
Its worth it though
Interesting, very time consuming.
Very delicious