Italian panettone and pandoro Italian cakes, both are known as Italian Christmas cakes. Some families like eating panettone on that day. Some Italians eat pandoro. Both are different but favorite. Pandoro originated in Verona and panettone originated in Milan. Pandoro is star-shaped cake bright yellow in color. This cake is dusted with powdered sugar. Panettone with distinctive domed shape is sweet and yeasty. It is made with candied fruits and raisins.
So, which one of these two is the true Christmas cake?
What is the meaning of getting into this debate when both are amazing?
Both Italian panettone and pandoro cakes are available online. However, in this article, we will see the recipe of pandoro Italian cake.
Pandoro is one of the few other desserts symbolizing Christmas in Italy. This Italian Christmas cake even looks like a Christmas tree. It is star-shaped, towering cake. And, it is topped with snow-white powdered sugar.
Just like panettone, this cake is also light, yeasty and fluffy golden from inside and brown from outside. However, pandoro containing no candied fruit or raisins differentiates it from panettone. This also makes it the favorite cake for Christmas.
Commercial versions of this cake are a little different from the traditional one. These cakes contain fillings such as chocolate cream or limoncello. You can buy these versions online. If you want to make traditional pandoro Italian cake, this recipe is for you.
Pandoro Italian Cake
• Active baker’s yeast – 20 grams
• All-purpose flour (divided) – 300 grams
• Egg yolks (divided) – 5
• Granulated sugar (divided) – 120 grams
• Unsalted butter (at room temperature) – 200 grams
• Whole egg – 1
• Zest of 1 lemon
• Vanilla extract – 1 teaspoon
• Cream – ½ cup
• Powdered sugar – 30 grams
• Unsalted butter – 2 tablespoons
• All-purpose flour – 2 tablespoons
1. Combine 1 of the egg yolks, ⅓ cup of flour, and 1 tablespoon of sugar into a large bowl with crumbled yeast. Add water to make a dough into the bowl. Cover it with a kitchen towel for 2 hours to let rise in a warm place.
2. Sift 1 ⅓ cups of flour onto the work surface. Combine with ¼ cup of sugar. Uncover the risen dough and place it on top. Add 2 tablespoons of butter and 3 egg yolks. Knead and make one ball of dough.
3. Add dough in a lightly floured large bowl and cover it for 2 hours to rise again.
4. Combine ⅓ cup flour and ¼ cup sugar on the work surface. Add remaining egg yolk and whole egg and knead the dough. Cover after adding the dough in a floured bowl. Leave it for 2 hours to rise.
5. Move the dough back on floured work surface. Add vanilla extract and lemon zest. Add a little at a time and knead in the cream. Make sure that it is completely absorbed.
6. Use a rolling pin to spread out and shape it into a rectangle. Cut 13 tablespoons butter into small bits. Now, distribute these bits over the center of the shaped dough. Fold it into thirds. Roll it out again. Leave it for 30 minutes. Repeat this folding. Roll two times again.
7. Preheat your own to 200 °C. Butter and flour the pandoro mold. Remove excess flour.
8. Make a ball of dough and put in the mold. Make sure that the mold is filled about halfway. Cover it with a cloth and move it to a warm place. The dough will rise in about 20 minutes
9. Bake for 30 minutes and reduce heat to 180 °C. Once again bake for 30 minutes. Remove pandoro from the mold. Cool it on a rack. Dust with powdered sugar and serve.
It is an easy recipe you can try in your kitchen. Or, you can also visit Italian Food Online Store and order Italian pandoro online.
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