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Pandoro Recipe

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Pandoro Recipe

Directions

In the past I published the Pandoro Recipe made with sourdough. This year as Christmas approaches I want to post the recipe for “simple” Pandoro, that is without the rolling in procedure that’s normally used when making puff pastry. I got this recipe from Alessandro’s video, whom I want to thank. You will find all his lovely recipes on his Youtube channel. This recipe is a little time consuming, but it’s not so hard to make and the result is really rewarding!!!

Pandoro Recipe

Ingredients

Starter

  • 65 grams flour (which has to be Manitoba with a high gluten content)
  • 33 grams of water at 30°C
  • 16 grams fresh yeast (or 5 g dry yeast)

First dough

  • 120 g Manitoba flour
  • 30 g sugar
  • 65 g whole eggs

Second dough

  • 250 g Mantoba flour
  • 130 g sugar
  • 14 g honey
  • 185 g butter
  • 160 g whole eggs
  • 28 g egg yolk
  • Vanilla essence
  • Lemon zest

Making the starter

  • Dissolve  yeast in water at 30°C
  • Add in three quarters of the flour
  • Mix with a spatula

• When the flour is nicely absorbed, turn the dough out onto your work surface

  • Knead by hand, adding a little flour at a time

  • Once you get a smooth dough, shape it into a ball
  • Put the ball in a bowl
  • Cover tightly
  • Let it rise until it doubles in volume (60-90 minutes)

  • Here’s what the starter looks like after rising

Making the first dough

  • Put the starter dough in the bowl of your stand mixer (you may knead by hand if you have the strength and the patience)
  • Add the flour, the sugar and half the eggs

 

  • Start mixing
  • Add the rest of the eggs a little at a time

 

  • Knead for 10-15 minutes until the dough is smooth and elastic and stops sticking to the sides of the bowl
  • To facilitate this operation you may stop the mixer halfway through and remove the dough from the sides of the bowl and from the hook with a spatula

  • Once again, make a ball and let it rise in a container away from any drafts, possibly at around 25°C and tightly covered, so it doesn’t form a tough skin on top.
  • Let dough rise until it doubles in volume (about 60 to 90 minutes)

 

Making the Second dough

  • Add flour, sugar, egg yolks, vanilla and zest to the first dough

  • Knead for a few minutes
  • Add whole eggs a little at a time

  • Don’t worry if the whole thing looks like a big mess at this point. If you use Manitoba, it will slowly absorb the eggs and then will start to come off the sides of the bowl

  •  Even during this step you can stop the mixer after a few minutes and remove the dough from the sides and hook and turn it out

  • When the eggs have been absorbed, add the butter slowly in little pieces at room temperature
  • Keep kneading for 30 to 40 minutes until the butter is all absorbed and the dough comes off the sides, smooth and very elastic

  • Flour the work surface and your hands (or grease hands and surface with butter instead)
  • Fold the dough onto itself 2 or 3 times then

  • Grease the pandoro baking pan
  • Put the dough into the pan, smooth part facing the bottom

  • Grease top surface well, so it doesn’t form a skin
  • Cover tightly
  • Let dough rise until it reaches the edge of the pan (2 to 3 hours, depending on the temperature)

  • Pre-heat oven to 150°C
  • Carefully place the pandoro in the oven, watch that the pan doesn’t bump into anything, so as not to ruin leavening
  • Bake for 35-45 minutes depending on the oven

  • My American pan is rather large. If you are using the traditional pan you find in Italy, the cake should  rise a few centimeters above the edge during baking
  • Turn the pandoro out onto a griddle and let it cool completely
  • Remove from oven and let it cool for 30 minutes

  • Sprinkle the surface with confectioner’s sugar
  • This cake is always best eaten the next day because the flavor has time to really come out
  • Should you wish to store it and eat it a few days later, let it cool completely and place it into a ziplock bag or any plastic bag you can seal tightly, so it doesn’t dry up

 

  • E’ venuto benissimo!!!Here’s our Pandoro, homemade with wholesome ingredients. Perfect!!!

 
 

‘Till the next recipe then. Merry Christmas!

Ciao

Vittorioo

VivaLaFocaccia

Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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3 Comments Hide Comments

Ciao, ho provato a fare il pandoro con la tua ricetta ma il mio sa un po’ troppo di lievito di birra…dove ho sbagliato? :'(
l’aspetto è meraviglioso però 🙂

Se è venuto bene penso nulla…. potrebbe dipendere dal lievito….alcuni tipi di lievito si sentono particolarmente. Comunque puoi ridurlo aumentando i tempi.Considera anche che molti pandori a cui siamo abituati usano un aroma apposta che è proprio l’aroma pandoro.

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