Friday, December 21, 2012

Christmas Pandoro (Golden Cake) Recipe

                             


A yeast egg cake as they refer to it, I think it's a cross between a rich egg bread and kind of cake. This is very traditional among the Venetians and Italians. It's a tall cake you can buy a mold for or use a extra large coffee can to make it. After it cooled it's covered in a sifted powdered sugar or a thick frosting depending on the Region in Italy. They are sold commercially almost everywhere, especially around the holidays as Christmas, New Years and Befana. Not to be confused with Panettone which is an rich egg bread with raisins.

3/4 cup lukewarm water
1 package dry yeast
3/4 tablespoon seasalt
4 egg yolks plus 1 egg
1 zest of a fresh lemon
1/4 cup honey
3 1/2 cups flour
1/4 cup melted butter
parchment paper
1 extra large coffee can or 2 small coffee cans
2 cups confectioner sugar
1/2 cup water
Optional:1/2 teaspoon lemon extract

Make a starter by adding water and yeast let sit for around 10 minutes. Add honey, butter, salt, zest and egg yolks. Using an electric heavy duty mixer, blend together adding flour. Mix until well blended around 5 minutes.
Let sit in a warm spot until doubled in size. Punch down. Line the coffee can with parchment paper. Spray with cooking spray any areas not cover by paper.
Place the dough into the can and let rise again.



Preheat oven @350 degrees. Brush top with the last egg that has been beaten.  Bake 35 minutes or until golden brown. Cool loaf 10 minutes and unmold.

When loaf is cool. Dust with powedered sugar or make the frosting with confectioner sugar and water ( I like lemon so I use the lemon extract in mine). Drizzle over the Pandoro.
+claudia lamascolo  Author
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