Photograph of the finished Pandoro

Italy · Bánh mì ngọt hình sao Pandoro

Pandoro

2 hr Hands-on time + 10 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 180 g
  • Photograph of Sugar Sugar 120 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Fresh milk Fresh milk 100 ml
  • Photograph of Vanilla Vanilla 8 g
  • Photograph of Powdered sugar Powdered sugar 40 g

Method

  1. 1 Mix the yeast with warm milk (35 degrees Celsius) and 20g of flour, let it ferment for 1 hour until a thick foam forms covering the surface.
  2. 2 Knead the starter yeast with flour, eggs, sugar, and vanilla for 15 minutes until a thin, translucent dough can be stretched to the surface.
  3. 3 Add the softened unsalted butter spoonful by spoonful, only adding more after the flour has absorbed the previous amount of butter, for a total of about 10 minutes.
  4. 4 Let it cool for 8 hours, then warm it up for another 2 hours in a greased mold; the batter should rise to the rim of the mold.
  5. 5 Bake at 160 degrees for 40 minutes, then let cool upside down, keeping the cake's interior light and airy so it doesn't collapse.

With an appliance

  • Air fryer 1 hr 30 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 175-degree hot air oven for 26 minutes, and rotate the tray at minute 13. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking