Pandoro Classico
Light, fluffy Italian Christmas cake with a tender crumb and subtle vanilla flavour.
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Procedimento
- Warm milk to 30°C. Mix flour, yeast and salt in a bowl.
- Add warmed milk, eggs and vanilla, mix until combined.
- Cream butter and sugar together, then add to the dough gradually.
- Beat the dough for 10-15 minutes until smooth and elastic.
- Add lemon zest, mix through.
- Cover and let rise for 1.5 hours until doubled.
- Knock back gently, shape into panettone mould or loaf tin.
- Let rise for another 1-1.5 hours until puffy.
- Bake at 200°C for 35-40 minutes until golden.
- Cool in tin for 10 minutes, then turn out onto a wire rack.
- Once cool, dust generously with icing sugar.
Note
Pesa gli ingredienti. Le tazze sono casuali; la bilancia ti fa riuscire tutto uguale.
I forni mentono. Se scurisce troppo o resta pallido, correggi di 10–15°C e segnalo per la prossima volta.