Pandoro

Pandoro

Lara Ficcadenti

go!

1. pour the flour, water and yeast into a bowl and mix
2. cover the dough and let it rise for 8 hours
3. pour the honey, lemon and orange zest and two vanilla pods into a bowl and add them to the mixture
4. prepare the second dough, pouring the flour, sugar, brewer's yeast and eggs into a planetary mixer and leave to work for 10 minutes
5. combine the two mixtures, put them in the mold and cook for 55 minutes at 170°

Preparation Step

+ info

History

It is October 14, 1884, the day in which the Veronese pastry chef Domenico Melegatti recovered an ancient recipe that the women of Verona prepared on the night of Christmas Eve with pine nuts, candied fruit and a covering of almonds. He took it and modified it by removing some ingredients such as pine nuts, candied fruit and almonds, but adding eggs, butter and sugar.

What do people eat with it?

Pineapple coconut cream

Bavarian cream

Rum cream

Rocher custard

Eggnog cream

Ingredients

- flour - brewer's yeast - water - sugar - eggs - honey - lemon and orange zest - the vanilla pod - salt - butter - icing sugar

My thoughts on the pandoro

I really like pandoro, both for the taste and for the occasion in which it is eaten, it reminds me of the Christmas atmosphere and the time spent with my family