Pandolo--Christmas golden bread

Overview

Pandolo is high in oil, sugar and eggs. The finished product has a golden color and sweet taste. Its original name is PanedeOro, Ore means gold, so Pandolo means golden bread. Produced in Verona, the hometown of Romeo and Juliet, it can be seen throughout Italy during Christmas. A special eight-star mold must be used to make pandoro. After baking, the surface of the finished product is star-shaped. After being sprinkled with powdered sugar and decorated, it looks like a snow-covered Christmas tree. Pandolo is a bread that is very cake-like in both taste and appearance. I especially like its shape with sharp edges and corners. Of course, I also like its mellow flavor very much. It is a heavy-fat bread, and the butter-baked skin is very crispy. The lemon zest specially added inside reduces the heavy feeling of butter. This bread tastes great and highly recommended.

Tags

• baking
• butter
• egg yolk
• high gluten flour
• whole eggs
• yeast
• lemon zest
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Knead the medium-sized dough ingredients into a ball, cover with plastic wrap and refrigerate for more than 12 hours.

   

2. 2 Tear the medium-sized dough into small pieces, put it into a bread bucket, then add other liquid ingredients, cover the liquid with flour, put salt and sugar on the diagonal corners, dig a small hole in the middle of the flour, put yeast, start the bread machine kneading program for 10 minutes.

   

3. 3 After kneading for 10 minutes, add butter and continue kneading for 10 minutes.

   

4. 4 After 10 minutes, knead until it is completely spread and a thin glove film can be pulled out.

   

5. 5 Pour in the lemon zest and continue kneading for 3 minutes to incorporate.

   

6. 6 Take out the dough and put it in the oven for the first fermentation at 30 degrees for 1 hour.

   

7. 7 Let the dough rise to 2.5 times in size.

   

8. 8 Divide the dough into 65g pieces, deflate and roll into balls.

   

9. 9 Put the dough into the French bakery pandoro mold and put it in the oven for the second fermentation at 37-38 degrees until the mold is 8 minutes full.

   

10. 10 Place a heavy baking sheet on the mold and place in a preheated oven at 170 degrees for about 25 minutes.

    

11. 11 It can be eaten after it cools down.

    

12. 12 The egg is full of flavor and is destroyed extremely quickly.