Pandoro (Verona Christmas Cake)
A traditional Italian Christmas cake from Verona, Pandoro is a yeast-risen golden cake requiring a dedicated preparation time.
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Instructions
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Preheat oven to 400 F (200 C).
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Combine yeast, 1/3 cup flour, 1 egg yolk, 1 tbsp sugar, and enough water to form a soft dough; cover and let rise for 2 hours.
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On your work surface, sift 1 1/3 cups flour with 1/4 cup sugar, then incorporate the risen dough, 3 egg yolks, and 3 tbsp butter; knead thoroughly and form a ball.
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Place the dough in a lightly floured bowl, cover, and let rise for 2 hours.
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On your work surface, combine the remaining 1/3 cup flour and 1/4 cup sugar, then knead into the dough with the whole egg and remaining egg yolk until homogenous; transfer to a floured bowl, cover, and rise for 2 hours.
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Return the dough to a floured surface, add lemon zest and vanilla extract, and gradually knead in the cream until fully absorbed.
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Roll out the dough into a rectangle, then distribute the remaining 13 tbsp butter bits over its center.
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Fold the dough into thirds, roll it out again, then rest for 30 minutes; repeat this fold-and-roll process two more times.
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Butter and flour a cake mold, tapping out any excess.
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Shape the dough into a ball, place it into the mold (filling about halfway), cover, and let rise in a warm spot until it reaches the mold's top (approx. 20 minutes).
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Bake at 400 F (200 C) for 30 minutes, then reduce heat to 350 F (180 C) and bake for an additional 30 minutes.
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Immediately unmold the cake and cool it on a rack.
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Before serving, generously dust with confectioners' sugar.