Soft, fragrant and incredibly indulgent. These brioche are a real delight, inspired by one of the most loved preparations of recent times: the famous pandoro brioche.
A cross between a brioche and a pandoro. Its distinctive feature is the rectangular shape. This recipe has gained popularity on social media thanks to many videos that show the preparation process and the attractive, inviting final result.
We enjoyed them plain, but you can fill them with milk cream, pistachio cream or with hazelnut spread.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 526.73 (Kcal)
- Carbohydrates 75.80 (g) of which sugars 20.03 (g)
- Proteins 15.72 (g)
- Fat 18.02 (g) of which saturated 10.61 (g)of which unsaturated 6.46 (g)
- Fibers 2.20 (g)
- Sodium 229.70 (mg)
Indicative values for a portion of 150 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
PANDORO BRIOCHE INGREDIENTS
- 4 cups Manitoba flour (Type 0) (about 500 g)
- 2/3 cup milk (about 150 g / 5 fl oz)
- 3 eggs eggs
- 7 tbsp butter (about 100 g)
- 1/2 cup granulated sugar (about 100 g)
- 1 1/2 tsp fresh yeast (approx. 15 g; equivalent to about 1 1/2 tsp active dry)
- 1 pinch salt
- 1 orange zest (or grated lemon)
Tools
- 1 Stand Mixer
- 6 Molds
PANDORO BRIOCHE PREPARATION
In the stand mixer combine flour, sugar, crumbled yeast and half of the milk and eggs.
Knead, then add the other half of the eggs and milk. Knead for about 15 minutes until the dough is elastic and starts to pull away from the bowl (incordatura).
Add the salt and the butter in small pieces, a little at a time, then the flavorings (zest).
Knead for about 30 minutes until you obtain a smooth, shiny dough.
Let rise for a couple of hours. Divide the dough into 6 pieces of about 6 oz each (approx. 170 g).
Shape into rounds, place in the aluminum molds (buttered and floured) and let rise again until doubled.
Bake at 338°F for 15–20 minutes. As soon as they come out of the oven, brush three times with hot milk. This will make the surface crust glossy and very soft. Decorate with powdered sugar.
Adriana’s Tip
Once baked and completely cooled, you can freeze them unfilled. At the time of consumption, simply let them thaw at room temperature and, if you like, warm them slightly in the oven.
