1 tablespoon pastry flour
1 envelope dry yeast
1 tablespoon lukewarm water

3/4 cup pastry flour
1 tablespoon sugar
1 egg
1 egg yolk
1 tablespoon butter, melted

1 1/3 cups pastry flour
2 tablespoons sugar
2 tablespoons butter, melted
1 egg
2 egg yolks
1 teaspoon vanilla
1/3 teaspoon salt
2 tablespoons pastry flour
3/4 cup butter

For decoration
Confectioners' sugar

Place flour in bowl, add yeast and water and mix together well.

Cover and let stand in warm place 20 minutes.

In another bowl place 3/4 cup flour, 1 tablespoon sugar, 1 egg, 1 egg yolk and 1 tablespoon melted butter.

Mix together a little and add the yeast mixture. Work together well 5 minutes, cover bowl and let rise in warm place 1 hour, or until double in bulk.

Place on pastry board 1 1/3 cups flour, 2 tablespoons sugar, 2 tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and mix together a little.

Add yeast dough and work well with hands 10 minutes.

Add 2 tablespoons flour and work well until dough does not stick to hands or board.

Make a ball of dough and let rise in warm place 3 hours.

Roll dough into a sheet 2 inches thick and dot with 3/4 cup butter which has been cut into little pieces.

Fold dough over 3 times and roll out as before.

Let stand 20 minutes, fold over 3 times again, roll flat and let stand 20 mintues.

Repeat the procedure once again.

Grease a 2-quart cake form and sprinkle with a little granulated sugar.

Place dough in form and let rise until dough reaches top edge of form.

Bake in medium hot oven (400 degrees F.) 15 minutes, lower heat to 350 degrees F. and bake 30 minutes longer, or until toothpick inserted in center of cake comes out clean.

Turn over on cake rack and cool.

Sprinkle with confectioners' sugar.

The recipe in this entry was taken from "The Talisman Italian Cook Book" by Ada Boni, translated and augmented by Matilde Pei. The original cook book, an Italian classic, was published in 1929 in Italy. The translation was published in 1950.... Pandoro. The following text was taken from the Italian Wikipedia (Machine google translation): Pandoro Origins Place of origin Italy Region Veneto Area of ​​production Province of Verona Details Category sweet Recognition PAT Sector Fresh pasta and bakery products, biscuits, cakes, pastry and confectionery.... The Pandoro is a typical sweet from Verona , which is consumed especially during the holiday season. Along with the cake is one of the sweet Christmas more typical in Italy. The dough is soft and golden in color due to the presence of eggs, and the scent of vanilla. The shape is a truncated cone, with reliefs star-shaped, usually with eight points. Among the ingredients are: flour, sugar, eggs, butter, cocoa butter and yeast.... History According to the origins of the recipe are to be found in Austria , where they produced the so-called "Vienna bread", probably due, in turn, the "brioche" French, on the other hand, however, the characteristics shared by the Pandora and the "brioche "French do think of much more distant origins: the oldest source dates back to the first century AD, the time of Pliny the Elder, who in his writings minor mentions a baker named Vergilius Stefanus Senex, who prepared a "bread" with flowers of flour, butter and oil. According to others, however, could come from the "bread of gold" that was served on the boards of the richest Venetian. Its origins date back to 1800 , as an evolution of the " Nadalin "sweet Verona." The 14 October 1894 Melegatti Dominic, founder of the same name confectionery Verona , filed at the patent office a sweet soft and the typical body shape of eight-pointed star, by the artist Angelo Dall'Oca White, impressionist painter. How it is served. The traditional panettone is not internally garnished with cream or candy. By the time the manufacturers have tried to differentiate their offerings or re-inventing special recipe, and it is therefore now possible to enjoy the Pandora in different versions, filled with pastry cream and covered with a layer of chocolate, etc.. You should warm up before serving. Often the Pandora is sold in cardboard boxes with the powdered sugar in a bag except that buyers will have to pay on the cake personally when opening (this is also to prevent the icing sugar with prolonged contact with the cake during the period of packaging lose its characteristics). Since this is a pretty sweet already sweetened, many people, however, do not use it...." Original Italian text: "Pandoro Da Wikipedia, l'enciclopedia libera. Pandoro Origini Luogo d'origine Italia Regione Veneto Zona di produzione Provincia di Verona Dettagli Categoria dolce Riconoscimento P.A.T. Settore Paste fresche e prodotti della panetteria, della biscotteria, della pasticceria e della confetteria Il pandoro un tipico dolce veronese, che viene consumato soprattutto durante le festivit natalizie. Insieme al panettone uno dei dolci natalizi pi tipici in Italia. La pasta soffice e di colore dorato per la presenza delle uova, e profuma di vaniglia. La forma a tronco di cono, con rilievi a forma di stella, di solito ad otto punte. Fra gli ingredienti si annoverano: farina, zucchero, uova, burro, burro di cacao e lievito. La tecnica di lavorazione particolarmente complessa e consta di molte fasi di lavorazione. Secondo alcuni le origini della ricetta sono da ricercare in Austria, dove si produceva il cosiddetto "Pane di Vienna", probabilmente derivato, a sua volta, dalla "brioche" francese, d'altra parte per le caratteristiche che accomunano il pandoro e la "brioche" francese fanno pensare ad origini ben pi lontane: la fonte pi antica risale addirittura al primo secolo dopo Cristo, ai tempi di Plinio il Vecchio, che nei suoi scritti minori cita un panettiere di nome Vergilius Stefanus Senex che prepar un "panis" con fiori di farina, burro e olio. Secondo altri, invece, potrebbe derivare dal "pane de oro" che veniva servito sulle tavole dei pi ricchi veneziani. La sua nascita risale al 1800, come evoluzione del "Nadalin", dolce veronese. Il 14 ottobre 1894 Domenico Melegatti, fondatore dell'omonima industria dolciaria veronese , deposit all'ufficio brevetti un dolce morbido e dal caratteristico corpo a forma di stella a otto punte, opera dell'artista Angelo Dall'Oca Bianca, pittore impressionista. Come viene servito. Il pandoro tradizionale non viene guarnito internamente con creme o canditi (come il panettone). Con il tempo le case produttrici hanno cercato di differenziare la propria offerta inventando o riutilizzando particolari ricette, ed ? oggi possibile quindi gustare il pandoro in diverse versioni, farcito con crema pasticcera o ricoperto da uno strato di cioccolato, ecc. consigliabile riscaldarlo prima di consumarlo. Sovente il pandoro viene venduto in scatole di cartone con lo zucchero a velo in un sacchettino a parte che gli acquirenti dovranno versare sul dolce personalmente al momento dell'apertura (questo anche per evitare che lo zucchero a velo con un contatto prolungato con il dolce durante il periodo di confezionamento perda le sue caratteristiche). Trattandosi di un dolce gi piuttosto zuccherato, in molti, per, non ne fanno uso." Photo: Wikipedia.

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