Pandoro without lamination is a typical dessert, mainly consumed during the Christmas holidays, but in this case in a lighter version.
It seems that the origins of the recipe can be traced back to Austria, where the so-called “Vienna Bread” was produced, while others believe it may have derived from the “pane de oro” that was served on the tables of the wealthiest Venetians.
Regardless of the origins of the pandoro, today it is a dessert of Italian tradition.
The quantities are for a 1.5 lbs pandoro, even if it is a lighter version (if I dare) because it does not require lamination, but to reach the final result, it still needs several hours of rising.
The yeast used is not much, and I am not used to increasing the doses much, so if you want a good result, arm yourself with patience.
Remember, when making these kinds of recipes with long hours of rising, take your time and do everything calmly!!!
Approx. 340 Kcal per slice
- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Portions: 1 pandoro of 1.5 lbs
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to Make Pandoro without Lamination
- 0.35 oz Fresh yeast
- 3.38 tbsp Whole milk
- 0.5 cups All-purpose flour
- Risen starter
- Medium egg
- 2 egg yolks
- 0.6 cups Sugar
- 0.25 cups Butter or margarine
- 1 tbsp Rum
- 1 packet Vanilla or 1 tsp vanilla extract
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 0.8 cups Bread flour
- 2.25 cups All-purpose flour
- 2 tbsp Powdered sugar
- 1 Mold pandoro mold
Preparation of Pandoro without Lamination
Let’s start by preparing the starter by dissolving the yeast in 3.38 tbsp of warm milk, add 0.5 cups of all-purpose flour, mix well and let rise until doubled.
As the starter is almost ready, we start by mixing 2 egg yolks, 1 whole egg, sugar, softened margarine, vanilla, grated orange and lemon zest, rum, and add the bread flour gradually, also incorporating the risen starter and knead until a homogeneous dough is obtained.
If the dough is too sticky, increase by 2-3 tbsp of flour, this can happen depending on the size of the eggs and how the flour absorbs the liquids.
Of course, if you can use a stand mixer, it will be less tiring and the dough will mix better, otherwise… elbow grease!!!
We will place the obtained dough into the previously greased pandoro mold and let it rise for 10/12 hours.
Once the rising is complete, we bake it in a preheated oven at 356°F for about 50 minutes.
Once cooled, we turn it over onto a serving plate, dust it with powdered sugar and serve.
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