This quick homemade pandoro recipe is fabulous! An easy recipe with yeast, making it faster and done in just one day. This recipe for pandoro will give you a very soft and delicate result, but even if it’s done in one day, you shouldn’t rush as, like all great leavened doughs, it requires patience. But if you want to try the longer and slightly more complicated versions with guaranteed success, here you will find the recipe for classic pandoro with longer rest times but fabulous, and the pandoro without layering but with two pre-ferments. Choose the recipe you like best, I’ll leave you with the ingredients and procedure for the quick homemade Pandoro recipe.
BUT DON’T MISS THESE BEAUTIFUL AND DELICIOUS CHRISTMAS RECIPES
- Difficulty: Medium
- Cost: Economic
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
INGREDIENTS FOR THE QUICK HOMEMADE PANDORO
- 0.35 oz fresh yeast
- 0.4 cup Manitoba flour
- 0.25 cup water
- 1 egg yolk
- 1 tsp sugar
- 1.6 cups flour (for large leavened products)
- 0.35 oz fresh yeast
- 0.25 cup sugar
- 3 tbsp butter (soft)
- 1 egg
- 0.25 cup water
- 1.6 cups flour (for large leavened products)
- 0.5 cup sugar
- 2 eggs
- 1 egg yolk
- 3 tbsp butter (soft)
- 1 vanilla bean (seeds only)
Tools
- 1 Mold pandoro
Steps
HOW TO MAKE THE QUICK PANDORO
LET’S PREPARE THE STARTER. In a bowl, dissolve the yeast in water, add the flour, sugar, mix, cover and let it rise until doubled.
FIRST DOUGH: Place the water in the mixer bowl and dissolve the yeast in it, add the egg, sugar, and starter. Start the machine and gradually add the flour. Then add the salt and finally the butter in small pieces, a little at a time. Continue kneading for at least 5 minutes and bind the dough. Stop the machine, cover, and let it rise to double in the mixer bowl.
SECOND DOUGH: Add an egg, some sugar, and some flour to the first dough, start the machine and when the first egg is well absorbed, add the second egg followed by some sugar, some flour, and the vanilla bean seeds. Once the second egg is well absorbed, add the yolk with the remaining sugar, some flour, and salt, start the machine again and continue adding more flour and finally the soft butter in pieces. Work the dough well for at least 10 minutes, then transfer it to the work surface, knead it with your hands, form a nice smooth ball, and put it in the buttered pandoro mold. Cover it and let it rise until it reaches the edge of the mold. Once ready, bake it at 350°F for about 35/40 minutes. I used a static oven, but adjust according to your own oven. After the first 15 minutes, cover the surface with a sheet of aluminum foil to prevent it from darkening too much. Remove the pandoro from the oven and let it cool in the mold, then turn it out and dust it with plenty of powdered sugar.
