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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well. | 2. Cover and let stand in a warm place for 20 minutes. | 3. In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter. | 4. Mix together a little, and add the yeast mixture. | 5. Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk. | 6. Place 1 1/3 cups flour on pastry board, 2 Tablespoons sugar, 2 Tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and mix together a little. | 7. Add yeast dough and work well with hands (knead) for 10 minutes. | 8. Add 2 Tablespoons flour and work well until dough does not stick to hands or board. | 9. Make a ball of the dough and let it rise in a warm place for 3 hours. | 10. Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces. | 11. Fold dough over 3 times (like a business letter) and roll out as before. | 12. Let dough stand (rest) for 20 minutes. | 13. Fold dough over 3 times again, and roll flat and let stand 20 minutes. | 14. Repeat the procedure (folding, rolling and resting) one more time. | 15. Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar. | 16. Place dough in form and let rise until dough reaches top edge of form (about 1 hour). | 17. Bake in a 400°F oven for 15 minutes, lower heat to 350°F and bake 30 minutes longer, or until toothpick inserted in center comes out clean. | 18. Turn cake over on a rack and cool. | 19. Sprinkle with confectioner's sugar. | 20. NOTE: Pandoro forms/molds hold 2 quarts by volume, and are roughly 10 inches wide (across the top), about 4 inches wide (across the bottom) and usually 5 to 6 inches deep. | 21. Here is a picture of one: [img]http://www.fantes.com/images/21425-1pandoro_small.jpg[/img] [img]http://www.fantes.com/images/21425-3pandoro_small.jpg[/img]. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pastry flour	1	tablespoon		-	-	-	-
yeast	1	envelope		-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
pastry flour	3/4	cup		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
pastry flour	1 1/3	cups		-	-	-	-
sugar	2	tablespoons		55.062	13.7724	0.0	0.0
butter	2	tablespoons	melted	85.5	3.9285	2.6715	7.2
egg	1			71.5	0.36	6.28	4.755
egg yolk	2			54.74	0.6103	2.6962	4.5118
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1/4	teaspoon		-	-	-	-
pastry flour	2	tablespoons		-	-	-	-
butter	3/4	cup	cut	85.5	3.9285	2.6715	7.2
sugar			granulated greased	-	-	-	-
confectioner ' sugar			cooled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.