Pan d'Oro di Milano

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • STAGE 1
  • 125
    ml
    warm milk
  • 50
    g
    active dried yeast
  • 200
    g
    cake flour
  • STAGE 2
  • 850
    g
    cake flour
  • 170
    g
    sugar
  • 10
    ml
    salt
  • 125
    ml
    milk
  • 250
    g
    eggs
  • 220
    g
    butter, melted
  • 15
    ml
    grated lemon peel
  • 15
    ml
    grated orange peel
  • 10
    ml
    vanilla essence
  • MARZIPAN
  • 200
    g
    marzipan (almond paste)
  • 100
    g
    sugar
  • 4
    egg whites, whisked
 

Method

 
STAGE 1: Mix warm milk with yeast in a medium bowl. Cream together thoroughly. Add 200 g flour and mix by hand or in a food processor until smooth. Cover and allow to rest in a draught-free place for 45 minutes. STAGE 2: Add remaining flour, sugar, salt, milk, eggs, butter, lemon and orange peel and vanilla essence. Mix by hand until smooth and pliable, or in a food processor until dough pulls away from sides of bowl. Cover and allow to stand until doubled in bulk. Punch down and place in muffin pans and 2 large moulds (use clean, empty 800 g cans). While these are rising, prepare marzipan. MARZIPAN: Blend marzipan with sugar and egg whites until smooth. Spread over dough and bake at 180 ºC for 30 minutes, or until golden. Turn out on to a wire rack when cool. TOTAL KILOJOULE COUNT: 32 760 kJ (7 830 Cal). Makes 2 large and 6 individual Pan d'Oro di Milano
 

Read more on: starch  |  bake
 

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