The recipe for easy pandorini for Christmas breakfast is a simple sweet treat.
It is obviously not the recipe for pandoro because that requires two days of preparation, you need to have sourdough starter…but a nice recipe for brioche dough that allows us to bake delights in less than 2 hours!
However, the aroma is very similar to that of classic pandoro because I prepared a nice emulsion with white chocolate, butter, and flavors to include in the dough.
Also great as a place card that then becomes a nice gift for our diners, with the recipe for easy pandorini for Christmas breakfast, you will make the children especially happy.
A recipe that can also be made by hand and requires 2 eggs, a little butter, and sugar… flour and little else.
If you belong to those who love messing around and gifting homemade sweets, take about fifteen minutes… or even less if you use the mixer and follow me into the kitchen!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 223.96 (Kcal)
- Carbohydrates 33.10 (g) of which sugars 7.64 (g)
- Proteins 5.37 (g)
- Fat 8.37 (g) of which saturated 5.12 (g)of which unsaturated 2.98 (g)
- Fibers 1.03 (g)
- Sodium 124.42 (mg)
Indicative values for a portion of 78 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
Quantities for 6 Christmas pandorini; double if needed
- 2 2/3 oz all-purpose flour (W 330)
- 3 1/2 tbsp water
- 1/4 oz fresh yeast
- 3 1/2 tsp butter (slightly salted or regular)
- 1 tsp white chocolate
- 1 tsp rum (for desserts)
- vanilla
- mandarin zest
- 6 1/4 oz all-purpose flour (W330)
- 1 oz water
- 1 3/4 oz butter
- 1 egg (weight between 45/47 g)
- 1 1/2 oz granulated sugar
- 1/2 tsp fine salt (DO NOT USE IF YOU FIND SALTED BUTTER)
Tools
I used the stand mixer, very useful for kneading bread, brioche, sponge cake..
- 1 Stand Mixer Kenwood
- 1 Mold for pandorini
Steps
If you use slightly salted butter for the starter and the dough, do not add the salt listed among the ingredients.
– Place the yeast, water, and flour in a graduated glass; mix briefly with a fork, cover and put in the oven with the light on (or in a slightly warm place of the house) for about an hour. It should double.
– Place all the ingredients in a saucepan, turn on the heat on low flame, and as soon as the butter and chocolate melt, turn off. Move to the fridge, covered.
– Pour the starter and water into the bowl of the stand mixer; briefly knead then add half of the flour.
As soon as you see that the stand mixer is struggling to turn, add the egg, sugar, and remaining flour.
– Even if the dough seems hard, do not add water.
– Take the emulsion with a teaspoon and pour it into the bowl. Add the softened butter in two parts (add the salt if you use it with the last bit of butter).
– Once the dough is finished, detach pieces of about 80 g, round them between your hands and place them in the molds. (If you have time, you can also roll the balls as in the pumpkin brioche recipe). Cover and let rise in the oven with the light on until the domes slightly protrude.
– Preheat the oven to 356°F both static and fan-assisted.
– Uncover the molds and bake in the oven for 10/12′. Do the toothpick test.
Storage:
– As soon as they cool down, put the pandorini in a food bag and freeze them. When you decide to consume them, take them out of the freezer the night before and let them defrost in the fridge; in the morning, warm them for a few seconds in the microwave or defrost in the microwave for a few minutes.
FAQ (Frequently Asked Questions)
– Can I use Manitoba flour?
– I recommend mixing it half and half with regular all-purpose flour. Just Manitoba is too strong for this dough.
– I can’t find the molds, what can I do?
– You can use disposable muffin molds, although they won’t have the pandorini shape.
– I’m lactose intolerant, what alternatives do I have?
– In well-stocked supermarkets, you will surely find lactose-free butter.
– I made a double batch and have 2 trays, can I bake them together?
– It’s better to put one tray in the fridge while the first one bakes.
– Do I necessarily have to make the starter?
– The recipe requires it, but if you want to speed up the process, skip this step; sum the ingredients of the starter with those of the dough and then knead.
