The Pandoro by R. Morandin is a simply fabulous large leavened dessert, incredibly soft and buttery just right. The typical Veronese Pandoro is a sweet consumed during the Christmas holidays whose name derives from the Veneto Pan de oro and was served on the tables of wealthy Venetians together with Nadalin(Recipe), its ancestor that I recommend you try.
If you don’t want to miss all the new recipes follow me also on my FB page, on my IG profile and on my Youtube channel.
Discover also the other Christmas leavened recipes
- Difficulty: Difficult
- Cost: Medium
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients
- 3/4 cup sugar
- 3 tbsp water (1st dose)
- 5 tbsp egg yolks (1st dose)
- 100 g sourdough starter
- 1 1/2 cups all-purpose flour (W 350)
- 3 tbsp egg yolks (2nd dose)
- 2 1/3 tbsp water (2nd dose)
- 1/4 cup butter
- 2 tbsp egg yolks
- 2 1/3 tbsp custard (see recipe)
- 2 tbsp sugar
- 1 1/2 tbsp honey
- 2 tbsp cocoa butter
- 1 tsp salt
- 1 vanilla bean
- 3 1/3 tbsp milk
- 2 tbsp heavy cream
- 1 tbsp egg yolks
- 1 tbsp sugar
- 1 tbsp cornstarch
Tools
- 1 Stand Mixer
Steps
It is crucial for the dough that all ingredients are very cold, also keep the flour in the fridge.
8:00 1st refreshment of sourdough, let rise at 82°F (28°C) for 3-4 hours to triple
12:00 2nd refreshment of sourdough, let rise at 82°F (28°C) for 3-4 hours to triple
16:00 3rd refreshment of sourdough, let rise at 82°F (28°C) for 3-4 hours to triplicate20:00 working time 25/30 minutes with max dough temperature of 77°F (25°C)
Pour sugar and the first dose of water and egg yolks into the mixing bowl.
Mix for a few minutes with the paddle or a whisk to dissolve the sugar.
Add the sourdough starter and flour, and start kneading with the hook until the dough is smooth.
Add the second dose of egg yolks in two times.
If necessary, add a few drops of water from the second dose.
Start adding the butter in multiple additions.
If necessary, add the water.
Knead the dough well without losing smoothness.
Stop the machine and transfer the dough to a container.
Cover and let rise at 79°F (26°C) for 12-15 hours.
Prepare the custard and refrigerate it.
Also prepare the emulsion and store it in the fridge covered with plastic wrap.Heat the milk with the cream.
In a bowl, whisk together the egg yolks, sugar, and finally the cornstarch.
Once boiling, add the egg mixture to the milk.
Cook for about 1 minute, stirring with a whisk.
Remove from heat and pour into a cold bowl. Cover with plastic wrap touching the surface and cool in an ice-water bath. Transfer to the refrigerator until ready to use.Combine all the ingredients in a saucepan and melt over low heat.
Transfer to a container and leave at room temperature.
8:00-11:00 working time 35 minutes with max dough temperature of 77°F (25°C)
Transfer the first dough into the mixing bowl, which should be very cold.
Add the flour and start the machine.
Let the dough knead well until the flour is absorbed and gluten develops.
Add the egg yolks, and when absorbed, the custard.
Finally, add the emulsion one spoon at a time.
When the dough is ready, transfer it to a buttered work surface.
Let it sit in the air for one hour.
Divide into 800 g pieces for 750 g molds.
Round the dough and let it rest for 20 minutes. (rounding, here is the video).
Round again and transfer into buttered molds.
Cover with plastic wrap and let rise until 2 cm from the edge at 79°F (26°C).
Remove the plastic wrap and let dry in the air for 30 minutes.
Pierce with a skewer 2-3 cm deep.
Bake at 302°F (150°C) in a preheated static oven for 50 minutes.
Remove from oven and let cool in the mold.
Remove from the mold and let dry in the air for 8 hours.
Package the pandoro in special bags by spraying with 90°C alcohol first.
Tips
They keep for 30 days in airtight bags.
It is crucial for the panettone dough that all ingredients are very cold, also keep the flour in the fridge.
Cocoa butter can be replaced with a high-quality white chocolate in the same amounts.
FAQ (Questions and Answers)
Can I make lactose-free pandoro?
Sure, using lactose-free butter with less than 0.01% lactose or plant-based products.
