Have you ever heard of pandoro Italian cake? If no, then you will be surprised to know this Italian cake is the yellow and soft leavened product that is eaten with cream or alone. There are two ways to make the cake: One which is a simple one and another is the traditional one that requires a lot of effort to make.
If you don’t like making the cake in your home, then you can buy pandoro cake online from various websites. If we talk about the history of this Italian cake, then you will be amazed to know they have their origin in Northern Italy. This cake was served in the home of rich people by the name of ‘Pan de Oro’.
While making the pandoro, you have to decide which type of yeast will make the best bread. You can use the fresh yeast so that the pandoro made will be of good quality as well as taste. You may think that the pandoro made in the home will not taste like the one which you bought from the market. If you doubt that ten pandoro made in the house is too dry inside then, you get the pandoro cake online from any website.
Ingredients Needed to Make 2.2 Pound Pandoro Cake
- Manitoba Flour – 2 ounces
- Fresh Yeast – 0.18 ounce
- Water – 2 tablespoon
For First Dough
- Egg – 1 whole
- Manitoba Flour – 4 ounces
- Fresh Yeast – 0.18 ounce
- Caster Sugar – 0.04 cups
- Manitoba Flour – 9 ounces
- Eggs – 2
- Lemon Peel – ½ grated
- Egg Yolks – 1 ounce
- Caster Sugar – 5/8 cups
- Soft Butter – 9 tablespoons
- Honey – ¼ tablespoon
- Vanilla Pod – 1
You need to prepare the polish by mixing all the ingredients like yeast, Manitoba flour and water the evening before you prepare the pandoro Italian Cake. You need to mix the mixture till you get the homogenous loaf and then place the dough in the bowl for letting it rise overnight.
Next day, you need to start by making the first dough by using the polish, Manitoba flour, sugar, and fresh yeast.
Start kneading then add egg in the mixture. Mix the ingredients till the time it is blended perfectly.
You need to place this dough on the bowl and cover it with the paper. Put the bowl in a hot oven to let it rise, or you can leave the dough for 4-5 hours so that it can rise.
The dough will be double in volume if you either keep it in the oven or leave it for 4-5 hours in the open.
Once the double becomes double in size, you can put it in the stand mixer. Now add honey, seeds of the vanilla pod, Manitoba flour, sugar and peel of the half lemon.
You need to knead the mixture in the low temperature and then add egg yolks and eggs in it. Make sure the mixture is incorporated perfectly fine.
Now you need to add butter by cutting it into small cubes in the mixture. When all the butter is incorporated perfectly fine in the mixture, you can transfer the dough to the work surface that is non-floured.
You have to make folds to the mixture and then start making the ball of smooth dough. You need to place the dough inside the buttered and floured mold.
You need to place the tin inside the oven with the light for 8-10 hours, or you can keep it at the room temperature for 10-12 hours so that it can rise.
Now cook the pandoro at 140°C by placing the bowl full of water at the bottom of the oven to maintain the humidity. This will help in not only cooking the pandora cake but also helps to let it not dry.
When the pandoro is golden on the top, then you can be sure it is ready. Remove the Italian cake from your oven and let it cool. You have to remove the cake from the mold and then cover it with icing sugar.
Be it any occasion or Christmas preparing pandoro cake at home will be the best option so as to enhance the happiness by eating this golden bread.