Pandoro – Gold Bread

A cake recipe for all foodies:

1. sift flour in the wide bowl of the food processor and press a well in the center. Warm the milk with 20 g sugar. Crumble yeast into the milk and let it dissolve. Pour the yeast milk into the well and stir with a little flour to form a paste. Dust with a little flour and leave covered in a warm place for 20 min until the porridge bubbles.

Cut the vanilla bean in half lengthwise and scrape out the pulp. Add vanilla pulp, remaining cinnamon, sugar, cardamom, orange zest, salt, 150 g butter and eggs. Knead with the dough hook of the food processor for 3-4 min until smooth. Dough covered in a warm place (35 degrees , preferably in a heated oven) to rise for 2-3 hours until doubled in volume.

Knead the dough into a ball on a floured surface.

Brush a Pandoro pan (20 cm ø, height 14 cm, capacity 750 g, alternatively brioche pan) thinly with the remaining butter and dust thinly with a tiny bit of flour. Place the dough ball in the mold with the smooth side down. Cover and let rise in a warm place until the dough reaches the top of the mold (approx.

2 hours).

Bake in a heated oven at 180 degrees on the lowest shelf (gas 2-3, convection oven 160 degrees) for 20 minutes. Then turn down the heat to 160 degrees (gas 1-2, convection oven 150 degrees) and bake for another 40 minutes. If the surface of the cake becomes too dark, cover with aluminum foil.

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