The Pandoro di Verona is a traditional Christmas cake from the city of Verona. Its eight-pointed star shape represents the Star of Bethlehem that guided the Magi to Baby Jesus. This soft and fragrant cake is a symbol of Italian Christmas tradition.
Put a heaping tablespoon of flour in a cup, crumble the fresh yeast into it and dissolve everything with a tablespoon of lukewarm water.
You should obtain a very soft dough, which you will let rise for about twenty minutes until it has more than doubled in volume.
Now put 65 g of flour, a heaping tablespoon of sugar, one whole egg and one yolk, and 10 g of butter (a small knob) just melted into a small bowl.
Add the risen yeast mixture from the cup and work the new dough for four or five minutes in the same bowl to combine all the ingredients well.
Cover the bowl and place it in a warm spot for an hour until this new starter has doubled in volume.
At this point, on the kitchen work surface put 130 g of flour, two more tablespoons of sugar, 20 g of melted butter, one egg, two yolks, a pinch of vanillin and a pinch of salt.
Add the second yeast mixture from the bowl and, with your hand, work all the ingredients, beating the rather soft dough vigorously.
Star-shaped mold
Parchment paper
Pastry brush
It can be kept for 3-4 days in an airtight container
Italy, Veneto
| Energy (kcal) | 404.4 |
| Carbohydrates (g) | 39.77 |
| of which Sugars (g) | 12.54 |
| Fat (g) | 24.75 |
| of which Saturates (g) | 13.5 |
| Protein (g) | 7.73 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.23 |
