Comments on: Pandoro

By: BBD #25 Baking under the tree – Sourdough Pandoro « * Chaosqueen's Kitchen *

Sun, 02 May 2010 11:21:10 +0000

[...] The english recipe can be found here. [...]

By: Aparna

Aparna — Sat, 09 Jan 2010 06:11:45 +0000

Learnt something new today. Seeing this pretty bread for the first time.

Belated wishes for a very Happy New Year, Susan.

By: edava

edava — Sat, 02 Jan 2010 22:29:02 +0000

I had my first pandoro this new year’s eve and only tried one little point of the star before leaving. Before I got home I was completely obsessed with finding out where/who/what and how! I got some at my local Italian deli today and I’m in love and I don’t usually keel over sponge cake type cakes. This is heaven and now I’ve found your recipe. It is much more complicated in comparison to a few others ones I found online, so I’m wondering, what subtleties would emerge with yours v. the other ones. They also use yeast. Here are the other versions I found:
http://www.italianmade.com/recipes/recipe383.cfm

http://www.parshift.com/ovens/Secrets/secrets023.htm

And by the way, I love your website-you’re so thorough and awesome-an inspiration. I’m an infrequent bread baker but I love to make challah at least once a year.
Happy New Year to You!

By: Chaosqueen

Chaosqueen — Sat, 02 Jan 2010 00:26:18 +0000

Wow!
I baked the pandoro today and it is so wonderful and delicious, the best pandoro I’d ever tasted and baked.

I had to made a few little changes in the schedule, so that it fits for me but the result is so stunning.

http://chaosqueenskitchen.twoday.net/stories/6117134

By: mlaiuppa

mlaiuppa — Wed, 30 Dec 2009 02:39:21 +0000

My pans have arrived from fantes.com.

I really like the tall, tinned, fluted panettone pan. (They’re temporarily out of stock but the porcelain mold looks good too.)

I’m not so sure I’m in love with the pandoro pan. It is non-stick and it does have the shallower points and it is generally shaped correctly. But it seems a little…squat. Not as tall as I expected. But maybe the perspective in the photo has mislead me.

I’ll use it anyway.

My Dad’s family celebrated 12th night, or the feast of the three king’s on Jan. 6, the day the three kings gave their gifts to the baby Jesus. So I’m going to make him pandoro. Or panettone. Or both. At least one of them will turn out right. I hope. Increases my odds a bit.

If the pandoro turns out well, I’m going to make some kind of lemon custard, cream filling, slice the pandoro across in one inch layers and put the filling between the slices, offsetting to make a Christmas tree. Then sprinkle with 10x for snow.

I’m going to use white raisins and dried apricots in the panettone.

I don’t have the osmotolerant yeast and no time to send away for it, so I’ll just have to increase the regular stuff. I suppose I could call Williams Sonoma or a few other places to see if they stock it locally, but I kinda doubt they’ll have it.

By: AP269

AP269 — Mon, 28 Dec 2009 17:51:18 +0000

Yum! This looks soooo good!

By: Lien

Lien — Fri, 25 Dec 2009 18:29:19 +0000

Magnificent Pandoro! I totally forgot and missed the time to make them this year. They are so festive in their starshape.
Never heard of this yeast before, don’t think they sell that here.

By: Stefanie

Stefanie — Thu, 24 Dec 2009 07:43:15 +0000

While the big Pandoro is still proofing in his pan (I think mine needs 18 hours to reach the top of the pan, too) I bake already some tiny little ones in a muffin form for breakfast. Still lukewarm they are a perfect treat for christmas breakfast.
Soft and pillowy, really delicious. Thanks for the recipe and merry christmas to you!

By: Anda

Anda — Tue, 22 Dec 2009 09:36:24 +0000

Thank you soooo much for this wonderful recipe. I started on Friday and at this moment I took the first bite from the most amazing pandoro ever.
By the way, my final rise took 6 hours. Also, I baked them in tall brioche molds. Thank you again.

By: Joanne

Joanne — Sat, 19 Dec 2009 22:07:56 +0000

I’ve only ever had store-bought versions of this bread…I never would have guessed that it is so complicated to make! Kudos to you for forging ahead and getting through it. It looks fantastic!