If making Pandoro sounds like a lot of effort to go to for Christmas .. you’d be entirely wrong. This straightforward recipe from food writer Vanessa Kimbell may not be the 3-day process that the original recipe comes from, but as she says in her house it took about three minutes to devour so she recommends making two at the same time!
This is an easy recipe but can be just as complex in character as the complicated one .. if the right ingredients are used. For me the essence from BakeryBits just knocked up the flavour, and the new candied peel was honestly almost too delicious to pop in the mix. It took quite some will power to not eat the ingredients before they got in the bread.
This bread is best eaten the same day.
- 12g yeast, osmotolerant is best for enriched dough
- 400g strong white flour, preferably Manitoba Type “0″
- 6g salt
- 110g caster sugar
- 1tsp aroma panettone
- 1 tsp vanilla essence
- 2 medium eggs and 2 egg yolks
- 130ml milk semi skimmed
- 150g butter at room temp
- 80g cranberries
- 80g sour cherries
- 80g raisins
- 80g mixed rainbow peel
1. Warm the milk and pour in the yeast, mix well.
2. Sieve the flour into a large mixing bowl, add salt mix.
and make a well before pouring in the milk and yeast and two eggs.
3. Combine and make a dough. Cover and set aside for half an hour for the gluten to relax.
4. In the dough mixture add in the sugar, panettone & vanilla essence and the remaining two egg yolks. Add in the cubed soft butter and work into the dough.
5. Combine thoroughly. Knead onto a floured board for a good five minutes or transfer into your stand mixer.
6. Place the dough into a clean bowl, cover and leave somewhere warm to rise for 2 hours.
7. Once risen, tumble the dough out onto a lightly floured board and knock back and knead in the dried fruit and mixed peel.
8. Put the dough into your prepared 1g pandoro tin (or 2 500g Pandoro tins). Cover and set-aside for a further hour whist you preheat the oven to 190C.
9. Place into the oven for 20 minutes, then lower the temperature to 180C for a further 25-30 minutes. Once cool dust with icing sugar.
Recipe and image kindly supplied by Vanessa Kimbell, Northampton Cookery School.
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