The Veronese certainly know how to treat them self during Christmas and New Year with this delicious golden, sweet bread with its beautiful conical chape, which resemble Christmas tree covered with beautiful pure snow falling from heaven. I never been in a snow during Christmas, I could only imagine how beautiful it is looking out the window and see the snow falling. And of course, enjoy the happy day with family, delicious slice of Pan d'Oro, and cup hot cocoa. That will make Christmas day merrier.
Flaunting it off in front of christmas tree, because it looks festive :).
You only need 1/4 ounce of cacao butter for this recipe. According to Susan, the use of cacao butter will create holes in the crumbs. Does the addition of cacao butter affect the taste? That, I am not sure. I have made Pandoro without cacao butter years back, I couldn't remember how it tasted. Anyway, I found this whole package at Wholefoods market in a baking isle. You can simply omit it if hard to find in your area. Plus, unless you have another recipe require cacao butter, buying a whole bag seems a little bit to pricey in my opinion.
You will need this pretty conical star shape mold to make pandoro. I think, you can also purchase star shape paper mold as I've seen on Cindy's blog. Speaking of Cindy, she also made Pandoro without the use of cacao butter.
The process is quite lengthy, but not tedious. All you need is a little bit of time mixing the dough, the rest is just wait for it to ferment. Now, while waiting for that, you can use the opportunity to finish up your last minute christmas shopping, bake another cookies, or something else :).
Gluten development, successful ... I think.
* First thing first, you must convert your sourdough starter into sweet starter about 3 days in advance. I used the recipe from Wild Yeast blog, which I also use it for making Panettone.
** This process took forever on my electric mixer, I could not remember how long it was, maybe 30 minutes or so, or even more then that. I can tell you I was worry to the point that I might break my mixer. So, if you have less powerful mixer, I don't know what else to suggest you other then borrow a strong men's hands to do the kneading :).
First Dough Formula:
1 & 7/8 oz bread flour
1 oz water
3/4 oz egg
1/2 oz sugar
2 & 3/4 oz sweet starter/levain (use this recipe)*
* Mix all ingredients together until well mix, ferment at 85 ℉ room temperature for 2 hours.
Second Dough Formula:
1 & 1/4 oz bread flour
3/4 oz egg
1/4 oz sugar
1/8 tsp osmotolerant yeast (SAF Gold)
* Mix all ingredients together until well mix, ferment at 85 ℉ room temperature for 1½ hours.
Third Dough formula:
1 & 3/4 oz flour
3/4 oz egg
3/8 oz sugar
1/8 oz butter, softened
7 oz first dough
2 & 1/4 oz second dough
* Mix all ingredients together until well mix, ferment at 85 ℉ room temperature for 3 hours.
Final Dough Formula:
4 & 7/8 oz butter, softened
1 tsp vanilla extract
1/4 oz cacao butter, (I grated with microplane grater, otherwise chop finely)
6 & 3/8 oz bread flour
1/8 oz salt
1/4 oz honey
12 & 1/8 oz third dough
4 & 7/8 oz eggs
3 & 1/8 oz sugar
Zest of 1 large orange, optional
Using paddle attachment on an electric mixer, beat butter and vanilla extract light and pale, add chop cacao butter, stir to mix. Transfer into a bowl - set aside.
Wash and dry your mixer bowl, remove paddle attachment and replace it with dough hook attachment.
Into the mixer bowl, add flour, salt, honey, third dough, half of the egg, mix on first speed for 4 to 5 minutes. Add 1/3 of the sugar, continue to mix until ingredients are well incorporated. Increase the speed to second speed, continue mixing until begin to develop gluten. Add a little bit of egg, mix until incorporated. Add a little bit sugar, mix until incorporated. Repeat the step of adding a little bit egg and sugar until all has been use up and the gluten is fully develop.
Once you feel that the gluten is fully develop, Add butter mixture, and the orange zest. Continue mixing on a first speed until the dough is pulling away from the side of your mixer bowl** (see my note above). Turn off the machine.
Transfer the dough into a lightly oiled bowl, cover with plastic wrap. Ferment for 1 hours, then fold the dough onto itself, continue to ferment for another 1 hour.
Brush 2 pandoro molds generously with butter.
Divide the dough into 2 equal portions, and shape into boules (balls). Place them into the mold, cover with clean kitchen towels, and ferment at (85℉) room temperature for 14 hours to 18 hours.
Preheat oven to 350℉.
Bake Pan d'Oro for 35 - 40 minutes. Remove from oven, and immediately unmold onto cooling rack. Once cooled, dust with powder sugar.
The glorious delicate crumbs :) For YeastSpotting.