Pandoro is a typical Veronese cake that is consumed especially during the Christmas holidays. It derives from the name in the Venetian dialect "pan de oro" and was served on the tables of the rich people with the nadalin (cake). Together with panettone it is one of the most typical Christmas desserts in Italy.
INGREDIENTS 2.5 cups All-purpose flour or Manitoba 1 cup water 1 oz brewer's yeast 2 teaspoon Honey 5 egg yolks 1 Whole egg 1 cup Powdered Sugar 1 cup Butter a pinch of salt Vanilla Extract
Dissolve the brewer's yeast in warm water and add a cup of flour, 1 egg yolk, vanilla and honey and mix well.
Cover with wrap and let it rise until the dough volume is doubled. Put the dough in a mixer and add the remaining flour, powdered sugar and egg and start to knead. When the mixture is homogeneous, begin to add the yolks, one at a time, waiting for the previous one to be absorbed. Continue to knead until the dough will no longer remain on the edges of the container, but is a smooth and shiny mixture. Put the dough to rise in a bowl that you will have previously greased, cover with wrap and let it rise until doubling its volume.
Put the dough to rise in the pandoro mold (if you do not have it you can use a normal cake mold), which you will have previously buttered. Cover with wrap and let rise until it has arrived at the edges of the mold.
Bake in a preheated oven at 200 ° C for 8 minutes, then lower the oven to 180 ° C and cook for another 40. Remove from the oven and let it cool. Only when it is completely cold remove from the mold. Sprinkle with icing sugar before serving.