Italian Pandoro
from http://www.italialiving.com/

In Italy a myriad of desserts are served after Christmas dinner, the traditional Milanese Panettone primarily. It is an elaborate sweet fluffy sourdough dome-shaped bread studded with candied orange, lemon zest, raisins and glazed with almonds and sugar.

Panettone is however closely related to its Verona counterpart, the palatable and delicate Pandoro. The name of this tall, distinctive cake shaped like a Christmas tree, literally means ‘golden bread’.  Pandoro is topped with powdered sugar reminiscent of snow, or a twinkling star. And indeed, if cut horizontally each slice of Pandoro is an eight-pointed star.

In the Middle Ages, white bread was food meant solely for the wealthy, while the common people could only afford to eat rye or barley bread and, often, not even that. Sweetened breads were reserved for nobility banquets. Breads enriched with eggs, butter and sugar were served in the most luxurious feasts and occasions, and were known as “royal bread” or “golden bread.”

Pandoro, which is the conjunction of the Italian words pane and oro, for ‘bread’ and ‘gold,’ is served dusted with vanilla confectioner’s sugar made to resemble the snowy peaks during Christmas. If any is leftover on Christmas morning after the previous nights celebrations, sliced Pandoro briefly heated in the oven, then dunked in steaming hot cappuccino.

See Pandoro made with sourdough for a more traditional, yet time consuming version. This yeast version beats the egg whites to get the the airy, light texture typical of pandoro. I have never made either version, so I cannot say if it is successful.

1 1/2 cups flour, sifted
3 oz. baker’s yeast
1/2 cup confectioner’s sugar
5 eggs, separated
1 cup whole milk, warmed
1/2 cup butter, softened
1 pinch vanilla
1 pinch of salt
1 teaspoon grated orange peel
Vanilla-flavored powdered sugar for garnishing

In a large bowl mix together the flour, the yeast melted in a little water, the grated orange rind and a pinch of salt. As you mix, add the warm milk, the softened butter and the 5 yolks (one at at time). Beat the egg whites until stiff peaks form, and add those to the mixture as well. Keep mixing with a wooden spoon until the dough comes off the sides of the mixing bowl.

Let the dough rise, covered, in a warm draft-free place for a good two/three hours, or until doubled in size.

Butter and dust with sugar a large mold, preferably deep and star-shaped. Place the dough in the mold (it should fill it only half way) and let it rise until the dough reaches the upper rim of the pan. Bake your pandoro in a pre-heated oven at 375° F.

After 20 minutes reduce the temperature to 325° F and bake for another 30 minutes. Let it cool in the mold and then turn the pandoro over. Now you can dust it with vanilla-flavored powdered sugar and smile at your masterpiece.

Buon Natale!