pandoro

i have been keeping this recipe for almost a year!
kertas yg print out this recipe pun dah hampir lunyai
dibuka ditelek & dilipat simpan semula entah berapa puluh kali
sampailah pagi ni.. berhajat nak buat utk breakfast
namun apakan daya.. bahan tak cukup pulak!
berebut telur dgn budak2 sbb depa nak makan nasik lemak
sebagai ibu mithali.. kenalah dulukan anak2 tersayang :)

so petangnya (almost maghrib dah pun).. lepas siapkan dinner..
godek2 kejap.. sementara tggu doh naik boleh mandi solat selesai belaka2..

ops.. sekejap. pandoro ni apakebenda sebenarnya?
dah selesai buat dan jamah baru terlintas nak cari.. :p
wisegeek kata, its a sweet italian bread yg biasanya dimakan semasa krismas
biasanya dibuat dlm bentuk star yg tinggi (loyang dalam)
tapi ada jugak yg plain & ditabur dengan gula aising diatasnya
yang saya buat ni.. plain tanpa gula aising tapi ditabur gula castor semasa bakar

sumber: technicolor kitchen

• ½ cup (120ml) lukewarm whole milk
• 28g dry yeast (4 sachets)
• 2/3 cup (66g) caster (superfine) sugar, plus extra for glazing
• 4 1/3 cups (605g) all purpose flour
• pinch of salt
• ¾ cup + 1 tablespoon (183g) unsalted butter, softened
• 2 egg yolks
• ¾ cup (180ml) heavy cream
• 1 egg yolk, mixed with 1 tablespoon of cream, for egg wash

this is half of the recipe only..

1. Combine milk, yeast and 1 tablespoon of the sugar in a bowl. Set aside until foamy (5-10 minutes). Sift in 50g of the flour, mix and stand until foamy (5-10 minutes).
2. Place the remaining flour and salt in the large bowl of a stand mixer. Add butter and remaining sugar and, with the paddle attachment, beat until creamy.
3. Change attachment to a dough hook, add yeast mixture, egg yolks and cream and beat until a smooth and elastic dough forms (10-12 minutes).
4. Transfer dough to a lightly buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-2 hours).
5. Preheat the oven to 200°C/392°F. Knock back dough and roll out to a 65cm (26in) long log shape. Twist log, bring ends together and knot to seal.
6. Transfer to a foil-lined baking sheet, bake for 15 minutes, then reduce heat to 170°C/338°F. Brush cake with the egg wash, scatter with the extra caster sugar and bake until cooked through and golden (30-35 minutes).

Serve cake warm with the peach jam. <-- i ate with strawberry jam

 

 

 

 

verdict:

i use milk instead of egg-wash.

the crust is crunchy but soft.. but the bread is much softer! and so buttery! and so sedap!