Pandoro Cake

Step 1

Before starting this Pandoro Cake recipe, make sure you have organised all the necessary ingredients.

Step 2

Step 1: Pour the warm milk over the fresh yeast.

Step 3

Combine with a whisk until dissolved completely. Make sure the milk isn't too hot, as it may kill the yeast.

Step 4

Add one tablespoon of castor sugar...

Step 5

... and one egg yolk. Combine.

Step 6

Add 50 grams of flour and combine until it forms a soft dough.

Step 7

Cover with a cloth and leave to prove in a warm room, until the dough has doubled in volume. Let rise for at least one hour.

Step 8

Step 2: When the dough has doubled in volume, remove the cloth.

Step 9

Dissolve 3 grams of fresh yeast with 3 tablespoons of milk (at room temperature).

Step 10

Add 100 grams of castor sugar...

Step 11

... and one whole egg.

Step 12

Combine the ingredients.

Step 13

Pour the yeast preparation over the dough.

Step 14

Add 200 grams of flour and combine well with a spatula.

Step 15

Add 30 grams of soft butter.

Step 16

Combine until the dough is smooth.

Step 17

Scrape the dough that is stuck on the sides of the bowl...

Step 18

... and cover with a tea towel. Leave to prove in a warm room, until the dough has doubled in volume.

Step 19

Let rise for at least one hour.

Step 20

Step 3: When the dough has doubled in volume, add 200 grams of flour...

Step 21

... 2 whole eggs, 25 grams of castor sugar...

Step 22

... a pinch of salt and 3 cl of liquid (or the seeds of a vanilla pod).

Step 23

Combine all ingredients with a spatula.

Step 24

Scrape the dough that is stuck on the sides of the bowl...

Step 25

... and cover with a tea towel. Leave to prove in a warm room, until the dough has doubled in volume.

Step 26

When doubled in volume...

Step 27

... knock the dough back with the palm of your hand.

Step 28

Scrape the dough from the sides of the bowl and cover with cling film.

Step 29

Store in the fridge overnight.

Step 30

The following day, remove the dough from the fridge. Despite being in the fridge, the dough should have risen. This is totally normal!

Step 31

Knock the dough back and transfer onto a floured kitchen worktop.

Step 32

Roll out to a square (30 x 30cm), using a rolling pin.

Step 33

Using a palette knife, spread the soft butter into a thin layer.

Step 34

Fold the four corners towards the centre...

Step 35

... making sure the edges join.

Step 36

Roll out the dough into a rectangular strip...

Step 37

... making sure the butter is not coming out from the sides.

Step 38

Give the dough a quarter-turn (anticlockwise). Fold the dough into thirds (same method as puff pastry). Refrigerate for 30 minutes.

Step 39

Roll out the dough...

Step 40

... into a rectangle.

Step 41

Give the dough a quarter-turn (anticlockwise). Fold the dough into thirds (same method as puff pastry). Refrigerate for 30 minutes.

Step 42

Roll out the pastry again, lengthwise.

Step 43

Give the dough a quarter-turn (anticlockwise). Fold the dough into thirds (same method as puff pastry). Refrigerate for 30 minutes.

Step 44

Roll out to a square (30 x 30cm).

Step 45

Fold the four corners towards the centre.

Step 46

Repeat the operation, folding the four corners towards the centre again.

Step 47

Flip the dough square...

Step 48

... and gently shape it into a ball.

Step 49

Grease a pandoro cake tin with oil or cooking spray.

Step 50

Place the dough ball at the bottom of the mould...

Step 51

... and push it down.

Step 52

Leave to prove in a warm room.

Step 53

Cover with a cloth until the dough has risen up to the top of the pan. Depending on the temperature, this operation should take between 1 and 2 hours.

Step 54

Remove the cloth has almost reached the top of the mould, and leave to prove with no cover. This prevents the cloth from sticking to the dough and ruining the surface of the pandoro.

Step 55

Preheat the oven to 170°C (gas and bake for 15 minutes. Place a bowl filled with hot water at the back of the oven.

Step 56

Reduce the heat to 160°C and bake for a further 30 minutes.

Step 57

To check whether the pandoro is cooked, insert the blade of a knife in the centre. When you take it out, nothing should stick to the blade.

Step 58

When cooked, remove from the oven.

Step 59

Gently release from the tin while it is still hot...

Step 60

... and leave to cool.

Step 61

When cooled down completely, drizzle icing sugar over the pandoro.