Name: Pan d'Oro di Milano
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 ml milk warm; 50.00 g active dried yeast; 200.00 g flour cake; 850.00 g flour cake; 170.00 g sugar; 10.00 ml salt; 125.00 ml milk; 250.00 g eggs; 220.00 g butter melted; 15.00 ml lemon peeled and grated; 15.00 ml oranges zest only; 10.00 ml vanilla essence; marzipan; 200.00 g marzipan; 100.00 g sugar; 4.00 eggs whites only, whisked

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Ingredients (16)

STAGE 1

125.00 ml	milk — warm
50.00 g	active dried yeast
200.00 g	flour — cake

STAGE 2

850.00 g	flour — cake
170.00 g	sugar
10.00 ml	salt
125.00 ml	milk
250.00 g	eggs
220.00 g	butter — melted
15.00 ml	lemon — peeled and grated
15.00 ml	oranges — zest only
10.00 ml	vanilla — essence
	marzipan
200.00 g	marzipan
100.00 g	sugar
4.00	eggs — whites only, whisked

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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