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Family Secrets<br />
Total Ingredients:<br />
• 4 3/4 cups all purpose flour<br />
• 3 cups pastry flour<br />
• 1 1/3 cups sugar<br />
• 1/2 cup warm water<br />
• 7 large eggs, lightly beaten<br />
• 2 large yolks, lightly beaten<br />
Step One: Combine flours<br />
The best of the recipes, techniques, and methods practiced by our large extended Italian-<br />
American family, with emphasis on the legacy handed down to us by the original immigrants.<br />
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Pandoro<br />
• 3/4 lb. unsalted butter, room temperature<br />
• 5 1/4 tsp, instant dry yeast<br />
• 1 tsp. salt<br />
• 2 tsp. vanilla<br />
• 1 lemon, zest only, grated<br />
• 1/2 cup citron<br />
In a large bowl blend pastry flour with all purpose flour. Remove 3/4 cup for kneading purposes.<br />
Step Two: Make starter<br />
Place in your mixer bowl 2 3/4 cup of the blended flour, 1/2 cup water, 3 eggs lightly beaten, 1/3 cup<br />
sugar, 2 oz. unsalted butter (1/2 stick), 5 1/4 tsp. instant dried yeast. With paddle attachment, mix<br />
until well blended. The starter should have the consistency of a heavy pancake batter. Wrap mixer<br />
bowl tightly with plastic wrap and place in warm, draft free area until it doubles in volume. This first<br />
rise should take between 1 and 1 1/2 hours, depending on temperature.<br />
Step Three: Dry ingredients<br />
While the starter is raising add the following dry ingredients to the bowl containing the balance of the<br />
blended flour. 1 cup sugar, 1 tsp. salt, 1/2 cup citron and the grated zest of 1 lemon. Make sure the<br />
citron is coated with flour and mix the combined ingredients with a wooden spoon.<br />
Step Four: Assemble the dough<br />
Stir down the raised starter in the mixer bowl. Add the balance of the blended flour and ingredients<br />
from Step Three. Add the 4 remaining eggs and 2 yolks lightly beaten, 2 tsp. vanilla, and the<br />
remaining 2 1/2 sticks of softened unsalted butter. Place dough hook on the mixer and begin mixing<br />
at the lowest speed for 2 minutes, gradually increase the mixer speed to 1/2 speed for an additional 3<br />
minutes. Prepare your kneading surface with a generous amount of the 3/4 cup flour you have<br />
reserved for kneading. Dust your hands well with flour, and with the aid of a spatula remove dough<br />
from the mixer bowl to the kneading surface. With the aid of a dough knife, gently knead while adding<br />
flour until the dough feels very silky and buttery and kneads to the point of just barely sticky. It is<br />
important not to add too much flour as the dough must remain very soft. Place the dough in an oiled<br />
large ceramic bowl. Cover tightly with plastic wrap and place in a warm, draft free area until it doubles<br />
in volume. The second rise should take between 1 to 1 1/2 hours, depending on temperature.<br />
Family Secrets #023 - Originally Published 12/98 by <strong>La</strong> <strong>La</strong>ma <strong>Mountain</strong> <strong>Ovens</strong><br />
©1998 CDove - Attributed Copies Permitted for Small Quantity Non-Commercial Use Only.<br />
Commercial and Quantity Reproduction Requires Author's Permission - rezara@parshift.com<br />
<strong>La</strong> <strong>La</strong>ma <strong>Mountain</strong> <strong>Ovens</strong>, 2055 <strong>La</strong>ma Mtn., HC81 Box 26, Questa, NM 87556, 505-586-2286, www.parshift.com/ovens/
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