Pandoro

Ingredients

  • 630 g (22 oz) high-gluten flour
  • 200 g (7 oz) butter
  • 200 g (7 oz) caster sugar
  • 50 g (1¾ oz) icing sugar
  • 30 g yeast
  • 8 eggs
  • 1 teaspoon salt
  • grated zest of one lemon
  • 1 vanilla pod
  • half a cup of cream

Preparation

  1. First prepare the starter for the dough: put 75 grams (¾ ounce) of flour and 10 grams (1 teaspoon) of sugar in a bowl, add the yeast dissolved in a little warm milk and one egg yolk.
  2. Mix the ingredients well, put the bowl in a warm place at about 20° C (70° F) and let it rise for a couple of hours. Then add 160 grams (5½ oz) of flour, 25 g (1 oz) butter, slightly softened, 90 grams (3 oz) of sugar and three egg yolks. Mix the ingredients well and then let it rise for another 2 hours.
  3. Add 375 grams (13 oz) of flour, 40 g (1½ oz) of butter, slightly softened, 75 grams (2½ oz) of sugar, one egg and three egg yolks, mix the ingredients well and allow the dough to rise for another 2 hours.
  4. After this time, return the dough to a work surface and knead it vigorously adding the cream, salt, lemon zest and vanilla seeds. The dough should be slightly softer than a bread dough. Weigh it and add 150 grams (5 oz) of butter for every kilo (35 ounces).
  5. With a rolling pin, roll out the dough into a regular square, distribute the butter in the center and bring the four corners of the square to the center so as to close the dough, making sure to tightly seal the edges to prevent the butter spilling. Roll it out gently, giving it the shape of a rectangle, fold it in three, roll out again, fold in three again and let it rest in the refrigerator for 30 minutes. Roll it out again, fold it in three, roll it out again, fold it in three and let it rest in the refrigerator for another 30 minutes. Each time the dough is refrigerated store it in a plastic food bag to prevent it absorbing other odors.
  6. Roll out the dough again, fold the edges to the center and form a ball turning the edges toward the inside. When the ball is formed, grease your hands with butter and roll the dough into a ball on the worktop, trying to make it as round as possible.
  7. Make two balls of the dough and put them in pandoro molds already brushed with butter. Place them in a warm place to rise until they form domes pushing out of the top.
  8. Place a small bowl of water on a baking sheet at the bottom of the oven and bake the pandoro in an oven preheated to 180° C (350°F) for 15 minutes, then lower to 160° C (325°F) and cook for another 30 minutes.
  9. Before turning out the pandoro, run a toothpick into them to ensure they are cooked.
  10. When done, remove from the oven, lay them on a dishcloth and let them cool. Sprinkle with powdered sugar.

Recommended Wine: Recioto della Valpolicella

Technical data

Grape origin: from the “Mandolari”, “Bosco”, “Tondin” vineyards on the Scriani Estate in Fumane.
Grape varieties: Corvina 60%, Corvinone 20%, Rondinella 10%, Molinara 10%.
Harvest: manual harvest (third week of September); selection of the best grapes which have been exposed to the sun.
Vinification: after a period of natural drying room of 100 to 130 days, pressing and slow fermentation at a low temperature.
Ageing: in small oak barrels for about 12 months and in the bottle for a further 12 months.
Tasting notes: ruby red with a tendency towards purple, clean and intense aromas of fruit syrup, walnut, and with bouquet of cherries, red berries and lightly spicy notes.
Alcohol: 14% Vol.
Food matches: a wonderful dessert wine, which is the perfect match to the traditional desserts from the local area such as Veronese Pandoro, Panettone and pastry but it can be happily paired with soft cheeses such as gorgonzola.
Temperature: To be served at room temperature 18-20° and uncorked before drinking to allow some time for it to release all the intensity of its perfume.
Size: Bottle 0.50 l.