Il Pandoro

A great cake recipe for any occasion:

For the Dampfl, melt the yeast in the water, add the sugar, egg yolks and flour and whisk the whole thing with a wooden spoon until it forms a smooth dough. Cover and let rise for 50-60 minutes until doubled in volume.

For the first dough add the yeast dissolved in water, sugar, flour and egg to the dampfl. Knead with a food processor (Petra: mixer with dough hooks) until smooth, then knead in the soft butter in flakes. Cover and let rise in a warm place for about 45 min until doubled in volume.

For the second dough, put the first one in the baking bowl of the food processor form and add flour, egg, sugar, salt and the vanilla and knead everything together for 8- 10 min. Shape the dough into a ball and place in a buttered (Petra: oiled) baking bowl. Cover and let rise for about 1-1 1/2 hours, then refrigerate for at least 30-40 min or overnight (8-12 hours – Petra: a bit longer).

Put the dough on the surface and press it apart to form a square. Spread the softened butter in flakes evenly on the dough in the form of a staggered square (leaving the corners free). Wrap the four corners of the dough toward the center and press firmly to enclose the butter. Carefully roll out the dough into a rectangle. Fold the dough like a business letter so that you have three layers. Cover the dough and put it in the refrigerator for 15-20 min.

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