VERONESE NADALIN CHRISTMAS SWEET, original pandoro, traditional ancient recipe, simple and delicious for the Christmas holidays.
The Nadalin is the Veronese Christmas sweet, the ancestor of the pandoro, it is very simple to prepare and I must say also very good, perfect for breakfast to dip in milk.
It was created to celebrate the first Christmas in Verona under the rule of the Scala family, it is the ancestor of pandoro, simpler in preparation than what we all know today.
It is star-shaped, decorated with pine nuts and dusted with powdered sugar, fragrant and very good, and as you can see from the inside, the brioche dough is a bit different.
The recipe to prepare the nadalin is taken from a cookbook, but I found two versions, one with baking powder, so like a cake, and the other with yeast.
Obviously being a pandoro a leavened sweet I used yeast, if you don’t have time or aren’t experienced you can opt for baking powder.
Simple and good it can also be decorated with almond flakes or enriched with chocolate chips.
Follow me in the kitchen today there is nadalin Veronese sweet!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 40 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 657.70 (Kcal)
- Carbohydrates 88.37 (g) of which sugars 29.67 (g)
- Proteins 16.61 (g)
- Fat 28.69 (g) of which saturated 15.76 (g)of which unsaturated 12.42 (g)
- Fibers 3.57 (g)
- Sodium 39.40 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 0.88 oz fresh yeast
- 0.85 cups milk
- 3 eggs
- 0.75 cups sugar
- 2 tbsp pine nuts
- 1 pinch vanillin
- 0.66 cups butter
Preparation
Dissolve the yeast with half of the milk in a bowl.
Mix in half of the flour and create a dough ball, place it in a bowl, cover with plastic wrap, and let it rise until doubled.
Work the butter with the sugar in a bowl, the vanillin, and a pinch of salt, incorporate the eggs one by one, until you get a creamy mixture.
Add the remaining flour, the remaining milk, and finally the leavened dough ball, work everything well and create a sort of flattened bread and let it rise until doubled, about 4-6 hours.
After rising, take the mixture and place it in a star-shaped mold, brush then with a yolk and milk mixture and add the pine nuts, then let it rise until doubled.
Bake the pandoro in a preheated oven at 350°F (ventilated) and cook for 20 minutes, remove from the mold quickly and put back in the oven for another 10 minutes, do a toothpick test before removing from the oven, finally remove from the oven and dust with powdered sugar.
Bon appétit
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