How to Bake Pandoro Christmas Bread From Verona 🇮🇹

Romeo and juliette lived in Verona in the play by shakespeare. Pandoro is a brioche and translates 'golden bread' It is a traditional Christmas bread and called so from its golden color

How to Bake Pandoro Christmas Bread From Verona 🇮🇹 Recipe
47 Steps
Ingredients
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This recipe is for 2 standard brioches. Here in France, we can buy it readyMay b you can find it too but if you would like the recipe. Here:..Active time 40 mins. Waiting time 5-6 hrs for proofing

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This is the mould I used. A standard brioche baking pan

This is the mould I used. A standard brioche baking pan

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Prepare all your ingredients. You will be using partially in 3 stages

Prepare all your ingredients. You will be using partially in 3 stages

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Stage 1: put 1 egg yolk. Add 2 heaped table spoons flour

Stage 1: put 1 egg yolk. Add 2 heaped table spoons flour

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Add 1/2 tbs or 1 tsp sugar

Add 1/2 tbs or 1 tsp sugar

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Add the dry yeast or what ever yeast you are using. (8 g)

Add the dry yeast or what ever yeast you are using. (8 g)

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Add water 2-3 spoons

Add water 2-3 spoons

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One hour after. End of stage 1

One hour after. End of stage 1

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Cover and leave to rise t double its size 2 hrs or so

Cover and leave to rise t double its size 2 hrs or so

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Stage 2: put 3 or 4 egg yolks in a free standing mixer. Or by hand. I am lazy

Stage 2: put 3 or 4 egg yolks in a free standing mixer. Or by hand. I am lazy

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Add I/2 of the sugar

Add I/2 of the sugar

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Add the butter

Add the butter

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The rest of the water

The rest of the water

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Add the yeast. Mix

Add the yeast. Mix

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Mix and add 1/2 of the remaining flour

Mix and add 1/2 of the remaining flour

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Sticky dense dough

Sticky dense dough

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Make a ball cover and let rise again 2 more hrsuntill it doubles in size

Make a ball cover and let rise again 2 more hrsuntill it doubles in size

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This is what is left for stage three

This is what is left for stage three

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2 hrs after. Punch down your dough and put in the mixer.

2 hrs after. Punch down your dough and put in the mixer.

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Add the zest the yolks and one egg the rest of the sugar. Mix and add the flour in 2-3 times. If the dough is dry add 1 tbsp water or may b 2

Add the zest the yolks and one egg the rest of the sugar. Mix and add the flour in 2-3 times. If the dough is dry add 1 tbsp water or may b 2

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Bake 30 at 375 / 180C

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Bake 30 mins in a preheated oven 180C

Bake 30 mins in a preheated oven 180C

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Cut horizontally. I put a tart circle to help me cutting it in equal slices. If you don't have that make a circle with a cardboard.. The height you woul like it

Cut horizontally. I put a tart circle to help me cutting it in equal slices. If you don't have that make a circle with a cardboard.. The height you woul like it

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Just regular apricot jam.

Just regular apricot jam.

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In the microwave 30 secs

In the microwave 30 secs

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Baste all the peices

Baste all the peices

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Put them together

Put them together

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Dust with icing sugar

Dust with icing sugar

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Mascarpone creamed

Mascarpone creamed

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Cut few stars in the cut away dome of the brioche

Cut few stars in the cut away dome of the brioche

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Make the top of the tree with mascarpone cover with some jam. Add the stars and dust the whole thing again with icing sugar.

Make the top of the tree with mascarpone cover with some jam. Add the stars and dust the whole thing again with icing sugar.

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You can dust with icing sugar just before serving

You can dust with icing sugar just before serving

Ingredients

700 Grams Flour 
8 Grams Egg yolks 
150 Sugar 
50 Grams Butter 
125 Grams Water + 60 g 
8 Grams Dry yeast 1 enveloppe 
1 Orange zest 
Brioche mould 
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