Dolci. Autore e Copyright Marco Ramerini
Dolci. Autore e Copyright Marco Ramerini

Pandoro italian recipe

Questo post è disponibile anche in: Italian

Pandoro is a typical Italian recipe that is prepared for Christmas and New Year.

Preparing homemade Pandoro is possible and this is a recipe with a unique dough and therefore easy to make.

INGREDIENTS FOR A PANDORO WITH A MOLD OF A 750 GR. :

PRE-DOUGHT:
  • 15 gr. of fresh yeast
  • 1 teaspoon of sugar
  • 20 gr. of Manitoba flour
  • 20 gr. of flour type 0
  • 60 gr. of milk at room temperature
DOUGHT:
  • 200 gr. of Manitoba flour
  • 200 gr. of flour type 0
  • 150 gr. of soft butter + butter to grease the mold and for the worktop
  • 140 gr. of granulated sugar
  • 2 whole eggs
  • 3 egg yolks
  • 50 gr. of water
  • 1 teaspoon of salt
AROMAS:
  • 1 sachet of vanillin
  • the zest of an orange
  • the zest of a lemon
  • vanilla sugar to taste

PREPARATION

Prepare the aromas by grating the citrus peel, then start preparing the pre-dougt.

For the pre-dougt, mix the crumbled yeast with a fork, flour, sugar and warm milk.

It has formed a cream, cover with plastic wrap and leave to rest for 40 minutes.

Once ready, pour the pre- dough into a bowl, together with the water and gradually add the flour, eggs and sugar.

Now you can add the butter in small pieces with the citrus peel, vanillin and a teaspoon of salt.

Knead by hand or with the planetary mixer for a total of about 10 minutes, until the dough will be smooth and compact.

Put some butter on the work plan and knead the dough quickly making 5-6 folds.

Then put some butter also inside a container in which you will let the dough rest overnight closed in the oven off.

The next morning, resume the dough, put other butter on the the work plan and knead it again making other folds.

Pour everything into the mold that you have buttered previously, cover it with plastic wrap and let it rise until doubled in volume.

Preheat the oven to 180 ° C. in static mode and place the mold on the bottom of the oven.

After 10 minutes, bring the temperature to 160 ° C. cover the mold with parchment paper and continue cooking for another 30 minutes.

After checking the cooking with a long skewer toothpick, take the Pandoro out of the oven, let it cool and then sprinkle with plenty of icing sugar before serving.

You can serve pandoro with a delicious mascarpone cream. or curstard.

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