What is the difference between a panettone and a pan d'oro?
I would love to bake a pandoro (or maybe a panetonne) this Christmas but I feel a little intimidated with the many steps involved, which may sometimes take up a few days. Furthermore, many of the "sophisticated" recipes I came across use some sort of a starter, biga, etc...that needs a lot of TLC (feeding every odd hours). However, in reading some of the blogs on TFL, I may have stumbled on a recipe that calls for none of the forgoing and perhaps less kneading. Unfortunately, the recipe was for a panetonne. Let me explain why I used the word "unfortunately".
First of all, I would like to know what is the difference between these 2 Italian sweet breads. Are the crumbs identical ie airy, light, fluffy, easily pulled apart (the pandoro I have eaten has that kind of texture and crumb)? I have never actually tasted a panetonne.
Secondly, if the addition of dried fruits or candied fruits is what makes the difference between these 2 breads, can I use a panetonne recipe for a pan d'oro bread? I am not a big fan of dried fruits, therefore I do not care for them in my breads. The fact that one has to soak the fruits (to help with flavor and moisture) makes it even less tempting for me to want to make this particular panetonne recipe.
But if I can use this more "simplified" panetonne recipe without having to add the dried fruits, I would definitely make it.
Any thoughts would be appreciated. Thank you.