The bread sweetened Genoese or pandolce Genovese is a Christmas bread made with a fruity dough with liquor , orange and fennel.
Specialty of the region of Genoa and more widely of Liguria, circular in shape, there are two versions: a "high" version, with natural yeast and long preparation times and a "low" version since the 1800s, which is faster to prepare. based on baking powder. According to legend, it is the result of a competition between Genoese pastry chefs launched by the doge Andrea Doria of the Republic of Genoa in the 16th century to make a dessert representative of the richness, durability and longevity of Genoa and which can be kept for a long time.
Tradition has it that the bread is incised in the shape of a triangle at the top, that the youngest places a bay or olive leaf on it and brings it to the dean or the dean. The latter cuts the cake, distributes the portions taking care to keep a portion for the guest or the poor one who shows up unexpectedly.
The peculiarity of the pandolce, compared to the more recent panettone, is that it is a bread without eggs with a little butter, a lot of dried and candied fruits and two unique touches: fennel and orange .
Cooking time ; 40 min
Total time; 1 h 20 min + 30 h (raising the dough)
Serves ; 8
Ingredients
Sweet bread dough:
400 g plain flour
140g sugar
2 g dry yeast (or 6 g fresh baker's yeast)
75 g very soft butter
2 pinches of salt
Garnish :
150 g of raisins
80 g of candied fruit (oranges, citron, cherries, etc.)
60 g pine nuts
60 ml orange blossom water
50 g of Marsala or rum or 1 tsp rum extract
1 tbsp fennel seeds
Preparation:
The day before, let the yeast ferment with 15 ml of water for 10 min.
Mix with 200 g of flour and 150 ml of lukewarm water to obtain a soft dough.
Put in a bowl, cover with plastic wrap and let rise in a warm place (25 to 28 ° C) for 12 to 15 hours until the dough doubles in size.
Soak the raisins and candied fruits in lukewarm water for 30 min.
Mix the remaining flour (200 g) with the salt and sugar.
Add the previous water-yeast-flour mixture and start working the dough by adding the orange blossom water, the fennel and the sweet wine until you obtain a smooth and supple dough that comes off the walls of wall.
Incorporate the butter in 3 times the butter and knead for 15 to 20 min until obtaining a smooth, homogeneous paste, detaching from the walls of bowl.
Add the nuts, the candied fruits and the dried raisins, drained in 2 batches and mix.
Form a slightly flattened ball of dough.
Place on a baking sheet lined with baking paper, lightly buttered and floured.
Wrap the sides of the dough with a damp cloth to keep its shape.
Moisten the surface and let rise in the oven turned off (25 to 28 ° C) for 15 to 18 hours.
Regularly moisten the surface so that the dough gradually swells.
Preheat the oven to 180 ° C
Bake for 10 minutes in the bottom of the oven then 35 to 40 minutes in the middle until golden and form a light crust.
Let cool.
Serve and enjoy.
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