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Patented in Verona in the late 19th century, Pandoro derives its name from "pan d'oro" meaning golden bread. The rich dough requires extensive leavening, high-quality butter, and vanilla, creating an incredibly soft, airy interior. It is traditionally dusted with powdered sugar to resemble a snowy mountain peak. Look at the Harita to locate historic pastry shops.
Ingredients
- 500g strong flour (Manitoba)
- 200g butter (at room temperature)
- 150g sugar
- 4 whole eggs and 2 egg yolks
- 15g fresh yeast
- Vanilla extract and powdered sugar
Preparation
- Prepare a pre-dough starter using yeast, a bit of flour, and warm water.
- Mix in the remaining flour, sugar, eggs, and vanilla, kneading extensively until smooth.
- Incorporate the softened butter gradually through several folds, then let the dough rise until tripled in size.
- Place into the traditional 8-pointed star mold, let rise one final time, and bake at 170°C. Dust with powdered sugar when cool.
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