After the success of the Easy Single Dough Pandoro, I decided to tackle the easy single dough Pandoro with Sourdough. The result was even better than expected, soft and fragrant, better than the ones sold at the supermarket. And then there’s the genuineness. Not to mention the satisfaction of kneading it by hand. The easy single dough Pandoro with sourdough, as the title suggests, is really easy to make. It does not require much attention or many steps. Indeed, this Pandoro is made with a single dough, resulting in a truly surprising outcome. Here are other Pandoro recipes if you wish to try your hand at them.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 5.3 oz soft butter
- 1 packet vanillin
- 1 tablespoon rum
- 1 packet vanilla sugar
- 1 teaspoon honey
- 5.3 oz sourdough (refreshed and doubled)
- 0.4 oz sugar
- 0.42 cup milk
- 0.58 cup flour
- 17.6 oz Manitoba flour
- 2 whole eggs
- 3 egg yolks
- 1.8 oz milk
- 4.9 oz sugar
- 0.18 oz salt
Tools
- Bowl
- Stand Mixer
- Mold pandoro
Steps
The first thing to prepare is the flavoring. In a bowl place the soft butter (leave it at room temperature for a couple of hours), Pandoro flavor and vanilla. Mix until smooth and creamy, cover with cling film and set aside.
In a bowl, dissolve the sourdough with the milk and sugar, add the flour and form a lump-free batter which we let rest, covered with cling film, for about 1 hour. It should double.
In the stand mixer bowl, put the dough starter and all the other ingredients, except the butter. In this phase, use the paddle attachment, we just need to mix the ingredients well.
Then switch to the dough hook on the mixer and continue kneading. While it is kneading, gradually add the butter.
Transfer the dough to a buttered container.
Let it rise until doubled.
Transfer the risen dough onto a buttered surface, gently stretch it with your hands and fold it into a handkerchief shape.
Turn it over with the seams facing down and shape it into a ball, rolling it with your hands.
Transfer the ball into the buttered Pandoro mold with the smooth side facing down.
Let it rise until it reaches about 2 cm from the edge.
Bake at 356°F for about 50 minutes on the lower rack of the oven. Test with a skewer before removing from the oven.
Turn it upside down on a rack to cool. Once cool, dust with plenty of powdered sugar.
For the Bimby version follow the procedure of the Easy Single Dough Pandoro
