Pandoro Di Verona Recipe

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Pandoro Di Verona
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Ingredients
19
Count
Nutrition
556
Calories
Total time
45
Minutes
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Ingredients:

  • 1 tbsp pastry flour
  • 1 (1/4 oz) envelope dry yeast
  • 1 tbsp lukewarm water
  • 3/4 cup pastry flour
  • 1 tbsp sugar
  • 1 egg
  • 1 1/3 cups pastry flour
  • 2 tbsp sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp pastry flour
  • 3/4 cup cold butter, cut into small pieces
  • granulated sugar (to sprinkle on greased pan)
  • confectioners' sugar (to sprinkle over cooled cake)

Directions:

  1. Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well.
  2. Cover and let stand in a warm place for 20 minutes.
  3. In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter.
  4. Mix together a little, and add the yeast mixture.
  5. Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk.
  6. Place 1 1/3 cups flour on pastry board, 2 Tablespoons sugar, 2 Tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and mix together a little.
  7. Add yeast dough and work well with hands (knead) for 10 minutes.
  8. Add 2 Tablespoons flour and work well until dough does not stick to hands or board.
  9. Make a ball of the dough and let it rise in a warm place for 3 hours.
  10. Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces.
  11. Fold dough over 3 times (like a business letter) and roll out as before.
  12. Let dough stand (rest) for 20 minutes.
  13. Fold dough over 3 times again, and roll flat and let stand 20 minutes.
  14. Repeat the procedure (folding, rolling and resting) one more time.
  15. Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar.
  16. Place dough in form and let rise until dough reaches top edge of form (about 1 hour).
  17. Bake in a 400°F oven for 15 minutes, lower heat to 350°F and bake 30 minutes longer, or until toothpick inserted in center comes out clean.
  18. Turn cake over on a rack and cool.
  19. Sprinkle with confectioner's sugar.
  20. NOTE: Pandoro forms/molds hold 2 quarts by volume, and are roughly 10 inches wide (across the top), about 4 inches wide (across the bottom) and usually 5 to 6 inches deep.
  21. Here is a picture of one: [img] /images/21425-1pandoro_small.jpg[/img] [img] /images/21425-3pandoro_small.jpg[/img].
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 556.12 Kcal (2328 kJ)
Calories from fat 343.3 Kcal
% Daily Value*
Total Fat 38.14g 59%
Cholesterol 212.67mg 71%
Sodium 163.46mg 7%
Potassium 184.06mg 4%
Total Carbs 46.63g 16%
Sugars 21g 84%
Dietary Fiber 2.17g 9%
Protein 8.8g 18%
Vitamin A 0.4mg 12%
Iron 0.8mg 5%
Calcium 48.5mg 5%
Amount Per 100 g
Calories 324.76 Kcal (1360 kJ)
Calories from fat 200.48 Kcal
% Daily Value*
Total Fat 22.28g 59%
Cholesterol 124.2mg 71%
Sodium 95.46mg 7%
Potassium 107.49mg 4%
Total Carbs 27.23g 16%
Sugars 12.26g 84%
Dietary Fiber 1.27g 9%
Protein 5.14g 18%
Vitamin A 0.2mg 12%
Iron 0.5mg 5%
Calcium 28.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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