Italian Pandoro Cake
(Makes 1x 8 pointed star-shaped tin: 195mm diameter and 150mm tall)
350g strong flour
7g sea salt, crushed
21g fresh yeast (or 5g dried yeast)
270g whole egg, beaten (approx. 5 medium eggs)
145g butter, soft
150g dark chocolate, drops/pieces
Method – by hand (this can also be done using a free-standing mixer and the ‘K beater’)
Preheat oven 190˚c
- Sieve the flour, salt and sugar on to a clean work surface and make a large well in the centre. with the back of the sieve.
- Break up the fresh yeast and sprinkle over the dry ingredients.
- Pour the beaten eggs into the centre.
- Mix the dough until smooth, lump free and elastic.
- Combine the soft butter in the same way and beat until glossy and emulsified.
- Transfer to a bowl, cover and prove for 60 minutes or until doubles in size.
- Refrigerate overnight or for at least 4 hours before moving to the next stage.
Flavouring and second prove:
- Grease the Pandoro tin with soft butter, then dust with cocoa powder.
- Tip the cold dough out onto the work surface and use a little flour to assist kneading in the chocolate pieces.
- Shape into a large bun and drop into the prepared tin.
- Cover over and place in a warm place until the brioche rises to the top of the tin – this could take anywhere between 45 minutes and 2 hours depending on the warmth and humidity of the room.
- Once risen, place into a preheated oven and bake for 25-30 minutes.
- Remove from the oven and allow to rest for 5 minutes before turning out.
- Before serving, sprinkle with icing sugar and garnish accordingly.