I baked the Briodoro, the brioche that looks like pandoro!
A necessary premise: this recipe is from the legendary Paoletta of the blog Anice e Cannella, a wonderful person who helps, supports, and encourages us to improve in the FB group, so much so that she invented the Briodoro.
Already in the title, it is clear that it’s a brioche dough, which thanks to the typical aroma and baking in the mold, looks just like a pandoro! In short, it’s the right compromise for those who are not very skilled with serious leavened products (those with sourdough, double dough, and long leavening), but want to bake something good for Christmas!
You’ll see, it won’t disappoint you! We were really thrilled also because it stays soft for several days.
For the more dedicated, know that there is also the natural leavening pandoro here…
But now flood your kitchen with the wonderful aroma of the Briodoro the brioche that looks like pandoro, trust me!
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- Difficulty: Medium
- Preparation time: 3 Hours
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 366.30 (Kcal)
- Carbohydrates 44.08 (g) of which sugars 14.59 (g)
- Proteins 7.72 (g)
- Fat 17.33 (g) of which saturated 10.15 (g)of which unsaturated 6.82 (g)
- Fibers 1.30 (g)
- Sodium 205.49 (mg)
Indicative values for a portion of 103 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Ingredients for the emulsion:
- 2 pods vanilla (or 2 teaspoons of liquid extract)
- 1.06 oz white chocolate
- 1 tablespoon rum (or Marsala)
- 0.53 oz acacia honey
- 1.06 oz butter
- 0.8 cup Manitoba flour
- 1.35 cup type 1 flour (or 2.1 cups of W380 flour)
- 0.38 cup sugar
- 3 oz butter
- 3.5 oz egg yolks (5 medium egg yolks)
- 5 tablespoons water
- 0.14 oz salt
- 0.48 cup Manitoba flour
- 4 tablespoons water
- 0.35 oz fresh yeast (maximum of 0.42 oz)
- 1 teaspoon honey
Tools
- Stand Mixer
- Mold 750 g pandoro mold
- Thermometer probe
Preparation of Briodoro the brioche that looks like pandoro
Prepare the emulsion in the morning or by 1 PM at the latest
– Put the chosen liquor, vanilla (the pulp of the pods or the extract), chopped white chocolate, butter, and honey in a saucepan; bring to a boil, turn off, cover, and keep at room temp.
– Around 4 PM, start the yeast dough.
Weigh and sift the flours and keep all the weighed ingredients within reach.
– Prepare the yeast dough in the mixer, dissolving honey in water, yeast, and flour. Mix and wait for it to double at room temp. (the timing is indicative, it depends on how many degrees there are in the house)
– Around 6 PM, start the dough.
– Pour the water over the yeast dough, with a level tablespoon of sugar and all the flour from which 12 heaping tablespoons have been removed. Start the mixer with the paddle to hydrate the flour and continue until the dough clings to the paddle.
– Then add 1 yolk, 1 tablespoon of sugar, and 2 of flour. Wait for the dough to cling to the paddle, turn off the machine and flip the dough upside down. Proceed this way for all 4 remaining yolks, adding with the last yolk also the salt and all the flour leaving 1 tablespoon that we’ll need later
– Divide the butter into 3 parts, spatulate it to make it pasty, and add it 3 times in the mixer while mixing. It’s essential to flip the dough every time the piece of butter is completely mixed, before continuing.
– Slowly add the emulsion, a teaspoon at a time, trying not to lose the binding obtained so far, adding the remaining tablespoon of flour in two stages.
– Turn the dough over, which at this point should be well bound, and mount the hook. Give a few turns at low speed, flip the dough and continue always at low speed for a few seconds. As soon as the dough fully clings to the hook, turn off the mixer.
– Let the dough rest uncovered on the work surface for about half an hour.
– After 30′, on the slightly greased surface and with greased hands, make a U-fold, rolling (as in this video by Adriano).
– After another 30′, repeat rolling without folding and transfer the dough into the perfectly buttered mold, with the closure down. Cover with plastic wrap and refrigerate until the next day. (set the fridge temp to 39°F)
– Next morning, around 8:30/9:00 AM
– Take the mold out of the fridge and leave it at room temp until the dome rises from the profile. It may take 5 or 6 hours, depending on the room temperature.
– Bake at 329°F for about 45′ and 5′ before the end, measure the temperature with the probe thermometer. Core temperature, 204°F.
– Once baked, leave the mold upright for about 20′ then, place it slightly tilted on its side and rotate it from time to time. After about 2 hours, our Briodoro can be taken out of the mold and after another 2/3 hours it can be bagged, in a plastic food bag.
– Before enjoying the Briodoro, sprinkle it with plenty of powdered sugar; or do the same operation as with pandoro: put the powdered sugar in the bag and shake it well.
Advice:
If done well, our Briodoro stays soft even for a week.
– It’s fundamental, when approaching a great leavened product, to read the recipe carefully, even multiple times; don’t rush in adding the ingredients and always use good quality ingredients.
– The preparation and resting times are indicative, but it’s advisable to start in the afternoon.
– The fridge with the right temperature also plays an important role because in this phase the dough just needs to mature and not rise.
– The fridge with the right temperature also plays an important role because in this phase the dough just needs to mature and not rise.
