Pandoro from Verona is a traditional Christmas cake from the city of Verona. Its eight-pointed star shape represents the star of Bethlehem that guided the Magi to the infant Jesus. This soft and fragrant cake is a symbol of Italian Christmas tradition.
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Put a heaping spoonful of flour in a cup, crumble the brewer's yeast into it and dissolve everything with a spoonful of just lukewarm water
This should result in a very soft dough that you will let rise for about twenty minutes until it has more than doubled in volume
Now put 65 g of flour, a heaping spoonful of sugar, one egg and one yolk and 10 g of butter (a small knob) just melted into a small bowl
Add the yeast from the cup, now risen, and work the new dough for four or five minutes in the same bowl so as to combine all the ingredients well
Cover the bowl and place it in a warm place for one hour, until this new leavening has doubled in volume
At this point put 130 g of flour, two more spoonfuls of sugar, 20 g of melted butter, one egg, two yolks, a pinch of vanillin and a pinch of salt on the marble kitchen table
Add the second leavening from the bowl and, with your hand, work all the ingredients, beating the rather soft dough firmly
Star Mold
Parchment Paper
Kitchen Brush
It can be stored for 3-4 days in an airtight container
Italia, Veneto
| Energy (kcal) | 404.4 |
| Carbohydrates (g) | 39.77 |
| of which Sugars (g) | 12.54 |
| Fat (g) | 24.75 |
| of which Saturates (g) | 13.5 |
| Protein (g) | 7.73 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.23 |
