Mangia Bene Pasta
Pandoro
This recipe makes 2 Pandoro
Biga or Sponge:
1/4 cup warm water (105 to 115 degrees F.)
1 (1/4 ounce) package dry yeast
1 teaspoon sugar
1 egg yolk
1/2 cup flour
Dough:
4-1/2 to 5 cups flour
7 egg yolks
3/4 cup sugar
3 tablespoons unsalted butter, room temperature
1/2 cup water
1 egg
Grated zest of 1 large lemon
1 teaspoon vanilla extract (optional)
Topping:
1/2 cup apricot jam
Confectioners’ sugar
To make the biga or sponge:
Put the warm water in a small bowl.
Stir in the yeast, sugar, egg yolk, and flour.
Cover with plastic wrap and put in a warm place.
Allow the sponge to rise until doubled in size, about 1 hour.
To make the dough:
In a large mixer bowl, combine 4 egg yolks, 1/2 cup of sugar, butter, and water.
Beat on low just to combine the ingredients.
Add the sponge and mix again to combine.
Gradually add 3 cups of the flour, one cup at a time, blending after each addition.
Increase the speed to medium-low and beat the dough for 3 to 4 minutes.
The dough will be soft and a little sticky.
Grease a large bowl with butter, add the dough , and turn to coat.
Cover the bowl with plastic wrap, then cover with a kitchen towel.
Put in a warm place to rise for 2 hours.
Punch down the dough and make a well in the middle of it.
Add 1-1/2 cups more flour, the remaining 3 egg yolks, the whole egg,
the remaining 1/4 cup of sugar, the lemon zest, and optional vanilla.
Knead the dough in the bowl to combine the added ingredients.
Transfer the dough to a lightly floured surface.
Knead for about 5 minutes, or until the dough is soft and smooth.
Add additional flour if necessary.
Put the dough in a large greased bowl.
Turn to coat the dough and again cover with plastic wrap and a towel.
Let rise for another 2 hours.
Butter two 6 x 9-inch pandoro molds.
Punch down the dough and divide it in half.
Form each piece of dough into a ball.
Place each ball into the prepared mold and cover with a towel.
Let rise for 1-1/2 hours or until dough is 3/4 of the way up the molds.
Preheat oven to 375 degrees F.
Bake the breads for 30-35 minutes, or until tops are brown and a tester inserted in the center comes out clean.
Let the breads cool in the pans for 10 minutes.
Remove bread from molds and cool completely on wire racks.
To serve:
Heat the apricot jam until melted in a small saucepan.
Brush the breads with the jam, then sprinkle heavily with confectioners’ sugar.
Slice into vertical wedges or horizontal slices to serve.
Sauces for Pandoro
Whipped Cream:
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Beat cream until slightly thickened.
Add sugar and vanilla; beat until thickened.
(Makes about 2 cups)
Cinnamon Whipped Cream:
Add 1/4 teaspoon cinnamon with sugar and vanilla
Chocolate Whipped Cream:
Add 2 tablespoons unsweetened cocoa and increase sugar to 4 tablespoons
Liqueur-flavored Whipped Cream:
Add 1 tablespoon of Amaretto, Grand Marnier, or your favorite liqueur
Omit the vanilla extract.
Lemon Sauce:
2 tablespoons cornstarch
1/2 cup sugar
Pinch of salt
1 cup hot water
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 tablespoons unsalted butter
In a saucepan, combine cornstarch with sugar and salt.
Add water.
Cook over medium heat until mixture comes to a boil.
Continue cooking until the mixture is clear and slightly thickened.
Stir in lemon zest, juice, and butter.
Serve warm or cool.
(Makes 1-1/2 cups)
Champagne-Chocolate Sauce:
12 ounces bittersweet chocolate, finely chopped
1 tablespoon butter
1/2 cup champagne or sparkling wine
Put chocolate and butter in a microwave-safe bowl.
Microwave on high for 1 minute or just until chocolate starts to melt.
Stir until smooth.
Whisk in champagne.
Mixture may appear broken but continue to whisk until smooth.
Cherry Sauce:
1/2 cup sugar
1/2 cup water
4 cups pitted Bing or sour cherries
1 teaspoon almond extract
In a large saucepan, stir together the sugar, water and cherries.
Bring to a low-boil and cook for 15 to 20 minutes.
The cherries will begin to soften and the liquid will thicken slightly.
Stir in the almond extract and remove from the heat.
Allow the mixture to cool to room temperature before serving.
Sauce may be stored in a covered container in the refrigerator for several days.
(Makes about 2 cups)
Mascarpone Topping:
8 ounces of mascarpone, room temperature
1/4 cup confectioners’ sugar
2 tablespoons milk or light cream
1 teaspoon vanilla extract
Combine all ingredients in a bowl.
Serve at room temperature.
(Makes 1-1/2 cups)