Pandoro Brioche
Pandoro is an Italian Christmas cake from Verona in the shape of a star. It is traditionally sprinkled with icing sugar.
Material used
– Pandoro mould
– Angled spatula
– Rolling pin
Ingredients
Step 1
✔50 g flour
✔6 cl warm milk
✔15 g fresh baker’s yeast
✔1 tablespoon caster sugar
✔1 egg yolk
Step 2
✔200 g flour
✔100 g caster sugar
✔1 egg
✔3 g fresh baker’s yeast
✔3 tablespoons milk
✔30 g ointment butter
Step 3
✔200 g flour
✔2 whole eggs
✔25 g caster sugar
✔1 pinch of fine salt
✔3 cl vanilla flavouring (or 1 vanilla pod)
Step 4
✔140 g butter
+ icing sugar
The recipe
From the website meilleurduchef.com
Step 1
✔50 g flour
✔6 cl warm milk
✔15 g fresh baker’s yeast
✔1 tablespoon caster sugar
✔1 egg yolk
In a bowl, add the warm milk and the yeast. Mix.
Add the caster sugar, egg yolk and flour.
Mix and cover the bowl with a cloth.
Leave to rise in a warm place for a good hour.
Step 2
✔200 g flour
✔100 g caster sugar
✔1 egg
✔3 g fresh baker’s yeast
✔3 tablespoons milk
✔30 g softened butter
In a separate bowl, dissolve the 3g of baker’s yeast in 3 tablespoons of tempered milk.
Add the 100g caster sugar and the egg. Mix well.
Pour this mixture into the other bowl over the dough. Add the 200g of flour and mix with a spatula.
Finally, add the 30g of softened butter.
Mix well, cover the dough again with a cloth and let the dough rise and double in volume at room temperature (in a warm place). Allow at least 1 hour.
Step 3
✔200 g flour
✔2 eggs
✔25 g caster sugar
✔1 pinch of fine salt
✔3 cl vanilla flavouring (or 1 vanilla pod)
Remove the tea towel.
Add the flour, eggs, sugar, pinch of salt and vanilla to the dough.
Mix all ingredients with a spatula.
Cover the dough again with a cloth and let the dough rise and double in size at room temperature.
When the dough has risen, break it up with the palm of your hand. Cover with cling film and chill overnight.
Step 4
✔140 g of butter
The next day, remove the plastic film. Break up the dough with the palm of your hand.
Place the dough on the floured work surface.
Roll out the dough into a 30cm by 30cm square.
Spread the butter over the entire surface with an angled spatula.
Fold the four corners of the square towards the centre, joining the edges.
Roll out the pastry into a large rectangle and fold it into thirds like a puff pastry. Wrap the pastry in plastic wrap and chill for at least 30 minutes.
Repeat this last step twice, leaving it in the fridge for at least 30 minutes each time.
Finally, roll out the dough into a square of 30cm by 30cm.
Fold the 4 corners into the centre.
Repeat the operation, folding the 4 corners into the centre again.
Turn the dough over and form a ball by bringing the edges inwards.
Grease the tin (with spray or butter) and place the dough in the bottom of the tin, pressing it down well with your hand so that it fits into each slot.
Cover with a tea towel and leave to rise until the dough reaches the edge of the tin.
Remember to remove the cloth at the end to avoid damaging the pastry.
Bake in a hot ventilated oven at
– 170°C for 15 minutes
– 160°C for 30 minutes
The tip of the knife should come out dry when the brioche is cooked.
Turn out of the tin and leave to cool completely.
Sprinkle with icing sugar.
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