Panettone versus pandoro

I was reading this article today about the difference between (and history of) Panettone and Pandoro it’s by Marco Pernini who has been the personal chef of Madonna, and at the time of writing this I have a dough resting that is somewhere between the two, will post more on that after it’s baked and undergone a thorough analysis (eaten)

Here is the recipe for my previous post for Panettone it is reasonably straightforward if a little time consuming but definitely worth all the effort.

355 g Strong flour
1/2 tspn Salt
7g Dried fast acting yeast
3 tblspns Lukewarm water
70g Sugar
2 Whole eggs
2 Yolks
Vanilla essence/seeds from vanilla pod/paste (as you prefer)
1 Lemon (grated zest)
170g Soft butter
85g Sultanas I prefer golden
60g Candied peel

Make a dough with all ingredients except the fruit and knead until smooth then add the fruit and leave in a bowl covered until double in size.
Go and do some more christmas shopping, this takes a long time, you can even leave it in the fridge overnight.
Gently knock back the dough and get the air out of it and form a smooth ball and place in a baking paper lined tin.
Leave to double it’s size again and cut a cross on the top with a sharp knife and bake in a preheated oven 200 C for 10 minutes and then reduce the temperature to 180 C and continue to bake for maybe 40 minutes or so, you can test it by inserting a skewer or thin knife as you would with a cake.
Remove from oven and cool in the tin for 10 minutes then on a wire rack.

Would love to hear how it turns out for you. Good luck!

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