The scent of Christmas has a very specific shape: tall, golden, and very soft…it’s Pandoro!
In this version, I made it with the Bimby and brewer’s yeast, perfect for those who want a soft result without too much hassle.
A recipe within everyone’s reach, even for those who have never tried a great leavened cake!
Slice it, sprinkle it with powdered sugar, and enjoy it with your loved ones.
And if there’s any left (but is there really any left?), try turning it into Christmas French toast or Pandoro tiramisu!
- Cuisine: Italian
Ingredients
- 0.4 oz fresh brewer's yeast
- 1/2 cup Manitoba flour
- 1/4 cup water
- 1/4 cup water
- 1 1/2 cups Manitoba flour
- 2 egg yolks
- 1/4 cup sugar
- 1/4 cup soft butter
- 3/4 cup Manitoba flour
- 1/2 teaspoon fine salt
- 2 tablespoons sugar
- 3 egg yolks
- 3 tablespoons soft butter
- 1 1/2 oz white chocolate
- 1 1/2 tablespoons honey
- 2 tablespoons butter
- 1 tablespoon rum
- 1 packet vanilla
- 1 tablespoon Pandoro essence
Tools
- Bimby
- Bowl
- Pandoro Mold
Steps
In a bowl, melt the chocolate in the microwave. Add the butter and honey and mix well. Then add the vanilla, rum, and Pandoro essence. Mix well, cover with plastic wrap, and set aside.
Place the yeast, flour, and water in the bowl, knead: 1 min./98°F/speed 2. Let rise in the closed bowl for about 1 hour.
Add the water and Manitoba flour to the bowl with the poolish, knead: 2 min./speed 2.
Add 1 egg yolk and knead: Dough mode /30 sec.
Add the remaining yolk and knead: Dough mode /30 sec.
Add the sugar and knead: Dough mode /2 min.
Add the butter and knead: Dough mode /2 min. Let rise for 2 hours or until doubled with the lid closed.
Add the prepared aroma, 1/2 cup of Manitoba flour, salt, and sugar to the bowl, knead: Dough mode /5 min.
Add the remaining 1/2 cup of Manitoba flour, egg yolks, and butter, knead: Dough mode /4 min.
Transfer the dough to a buttered bowl and fold it with a spatula, bringing the dough toward the center.
Let it rise until doubled.
When the dough has risen, transfer it to a buttered work surface. Fold the dough, form a ball, and transfer it to a buttered Pandoro mold. Be sure to place the smooth side down. Cover with plastic wrap and let rise until it reaches the edge.
Preheat the oven to 340°F and bake in the lower part for about 50 minutes in static mode.
Once baked, let it cool inside the mold. Then remove it and let it dry for a couple of hours. Before serving, give it a good dusting of powdered sugar.
Variations
• With chocolate chips: add them to the dough before the second rising.
• Filling: after baking, you can fill it with mascarpone or chantilly cream.
• Lactose-free: use plant-based butter and milk.
Variations
• With chocolate chips: add them to the dough before the second rising.
• Filling: after baking, you can fill it with mascarpone or chantilly cream.
• Lactose-free: use plant-based butter and milk.
