The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First attempt at pandoro

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jgrill's picture
jgrill

First attempt at pandoro

 


Last week I mixed, and baked my first pandoro, the Italian cake, rich with sugar, butter, and eggs, as well as cocoa butter, and a bit of vanilla extract (from Maggie Gleezer's Artisan Baking).





This was much more a batter than a dough, and was not easy to shape into a log, and from that, into a ball…in fact, I was happy to get it into the pans.


I did let it rise from about 6:30 P.M. until  almost 7 A.M., and by then it had still not domed above the tops of the tins. I put both tins in my upper oven, and turned on the oven to "proof," and they did rise a bit more. Then I baked them in my lower oven at 350° F for 30 minutes, rotating the pans at 15 minutes.


 


 


Can't yet comment on flavor as these will be served on Christmas day, but the aroma is wonderful. Hope I don't forget the powdered sugar.


 


Update: I didn't forget the powdered sugar (My wife, Linda, made sure some was placed in a baggie for each cake when we took them to two separate family food events christmas day).


Flavor was excellent—sweet, but not too sweet. Cakes were light, and altogether well received by all who had a slice. I am pleased, and will make these again (as I now have a lot of cocoa butter).


 

Comments

hanseata's picture
hanseata

And Happy New Year,


Karin

jgrill's picture
jgrill

Thanks.  I'll do it again, but it is a little messy to work with. Still, results wre pretty good.


And, Happy New Year to you.


Jeff