Friday, January 14, 2011

Pandoro with peach jam

Pandoro with peach jam / Pandoro com geléia de pêssego

I’ve been trying, for a while now, to cook and bake using seasonal ingredients – influenced by my good friend Ana Elisa – and for that reason this recipe was kept on my messy files for almost a year. Finally the peaches are in season and I could make it – this jam is so delicious it was worth waiting that long for it.

The pandoro itself is not very sweet, therefore perfect to be eaten with the luscious jam – add a bit more sugar to the dough if you have a sweet tooth.

Pandoro with peach jam
from Australian Gourmet Traveller

Pandoro:
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

Peach jam:
6 yellow peaches, ripe yet firm
½ cup (100g) caster (superfine) sugar

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). 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. 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). Transfer dough to a lightly buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-2 hours).
Meanwhile, make the peach jam: cut an X at the bottom of each peach and lower them in a pot of boiling water for about 20 seconds. Using a slotted spoon, transfer the peaches to a colander and refresh with cold water – the peels will slip right off. Halve the peaches, remove the stone, then coarsely chop flesh, place in a saucepan with the sugar and cook over medium-high heat, stirring occasionally, until jam consistency is reached and volume has reduced to 375ml (20-30 minutes). Set aside to cool.
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. 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.

Serves 10

12 comments:

  1. I've never heard of this cake before. Intriguing, I have to try it. I wish it was peach season here. You've made me dream of summer.
    Magda

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  2. Yumm; such an elegant and irresistible pandoro..

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  3. I've never heard of pandoro before, either, but I NEED it. That looks like a wonderful snack with tea!

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  4. I admire your dedication to seasonal ingredients. I wish peaches were in season for me!
    I've never had pandoro but it looks like something I need to try!

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  5. Tulipano NeroJanuary 15, 2011

    Hi I'm new and I really like your blog and your recipe. They're soooo delicious!! However there's a thing I want to point out: that's not really a Pandoro! Pandoro it's a typical italian sweet baked for Christmas! And there's definitly not cream in it, maybe milk, it's shaped in a typical sort of conic starish form, it's really soft and it requires ours of leavening! Trust me I ate that not long ago!

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  6. I have to agree with Tulipano, there. Pandoro is like... vanilla flavored bread cake stuff. Fluffy and conical. That being said, this looks fantastic, and I can't wait until Fredericksburg peaches are in season back home in Texas. If you can get ahold of some of those, you should try them.

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  7. Never head of Pandoro but it sure looks delicious. How can it now, there peaches in there! Nice snaps!

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  8. Oh, so rustic and inviting. I love the fresh ideas I always find from your blog - usually complete new to me recipes. Hope your new year has been great so far! Hugs!

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  9. I would love me some peach jam! Unfortunately there is no season for them here as they don't grow them locally. They are imported and a far cry from one grown fresh. I dream of how your jam tastes like!

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  10. Magda, this bread goes well with any kind of jam! :)
    Thank you!

    Priya, thank you, sweetie!
    xx

    Patty, thank you, dearie!
    xx

    Abby, I am sure yours will look amazing!

    Rachel, I have been trying, but I confess I miss some fruits when they are not in season. :)
    Thank you!

    Tulipano Nero, thank you for your comment - this is one version of the Italian bread, we have pandoro here in Brazil and I know what it is, the shape and so on.

    Nia, thank you for your comment - this is one version of the Italian bread, we have pandoro here in Brazil and I know what it is, the shape and so on.

    Quay Po Cooks, thank you!

    Tiina, my dear, thank you! These first days have been good, thank you for asking! I hope you're fine, too!
    xoxo

    Joey, we have imported ones here as well, but they are good (and inexpensive) only during summer. :)
    Thank you!
    xx

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  11. i have never had a pandoro before, but this looks and sounds delicious!

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Thank you for your comment!