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This pandoro recipe by Paul Hollywood is featured in the Season 3 Masterclass: Christmas episode of the Great British Baking Show. Grease a 500g pandoro mold with butter. Place the flour in the bowl of a stand mixer fitted with a dough hook. Add the salt and caster sugar to one side of the bowl and the yeast to the other side.
It is a recipe for a yeast-risen cake made traditionally every Christmas in Italy. A very old recipe of Golden Cake and a tradition every year in our Italian home. You can also just slice heat and spread some butter on it. Cut parchment paper pan to fit pan if using or grease the Pandoro pan heavily.
Bake the pandoro for 30 minutes, then reduce the heat to 350 F/180 C and bake for 30 minutes more. Unmold the pandoro immediately and cool it on a rack. Before serving, dust it abundantly with confectioners’ sugar . Slice the cake into 8 pieces and enjoy.
Homemade Pandoro should be stored in a plastic wrap and placed in an airtight bag, it will keep for up to 7 days at room temperature. Freezing is not recommended. So if you are looking for a traditional Italian recipe this Christmas I hope you give this Pandoro Italian Christmas Cake a try and let me know how it turns out.
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