Pandoro (Golden Bread)

gs9a1127It’s the time of the year again where christmas bakes goes crazy! Presenting the Pandoro, a sweet, butter and egg rich Italian holiday bread!

Pandoros are traditionally made in star shaped moulds or you could use any regular bundt bands or even panettone moulds! For the ease of easy baking, i have used a hybrid starter instead of a traditional sweet starter although i do have that; those sweet starters are great for panettone! Go ahead and use the sweet starter if that’s what you prefer.

 

Recipe

Yields 2 500g Loaves

Hybrid Starter

ingredients

  • 100g T45 (Or any Bread Flour)
  • 1g Instant Yeast
  • 2g Salt
  • 20g Liquid Sourdough Starter
  • 60g Milk

Method

  1. Mix all ingredients together and bulk at room temperature for an hour
  2. Transfer to chiller and bulk overnight for 12 hours

 

Dough

ingredients

  • 400g T45 (Or any Bread Flour)
  • 10g Milk Powder
  • 7g Instant Yeast
  • 150g Milk
  • 8g Salt
  • 183g Hybrid Starter
  • 150g Yolks
  • 250g Butter
  • 1/2 Pod Vanilla Bean
  • 80g Sugar

Method

  1. Beat butter with vanilla bean till well mixed, set aside in the chiller
  2. In a stand mixer with a dough hook, mix T45, milk powder, instant yeast, milk, salt, half the egg yolks and hybrid starter together
  3. Mix on low speed until the ingredients are incorporated, about 4 minutes
  4. Add 1/3 of the sugar and continuing mixing on low speed till it’s incorporated into the dough
  5. Turn mixer to medium speed and continue mixing till gluten is developed
  6. Gradually add the remaining sugar and egg yolks and mix till gluten has reached full development
  7. On low speed, gradually add in chilled but pliable butter
  8. continue on low speed until the butter is completely incorporated into the dough
  9. Transfer dough to an oiled container and bulk for 1.5 hours with 1 stretch and fold
  10. Turn dough onto table and divide into 2 pieces
  11. Shape dough into a tight ball and place them seam side down into the buttered pandoro pans
  12. Proof covered for 12-14 hours until the dough in almost proofed to the rim of the pan
  13. Bake at 180c for 30 minutes
  14. Invert onto wire rack to cool completely
  15. Sieve powdered sugar for a light coat of dusting

 

gs9a1147

Enjoy your labour of love after all that hard work! Doesn’t this look gorgeous!

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