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 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 product!
Slice it, sprinkle it with powdered sugar, and enjoy it with your loved ones.
And if you have any leftovers (but will there really be any?), try transforming it into Christmas French toast or Pandoro tiramisu!
- Cuisine: Italian
Ingredients
- 0.42 oz fresh yeast
- 0.5 cup Manitoba flour
- 0.25 cup water
- 0.3 cup water
- 1.5 cups Manitoba flour
- 2 egg yolks
- 0.3 cup sugar
- 0.4 cup soft butter
- 0.75 cup Manitoba flour
- 1/2 teaspoon fine salt
- 0.88 oz sugar
- 3 egg yolks
- 0.15 cup soft butter
- 1.4 oz white chocolate
- 1.1 oz honey
- 0.1 cup butter
- 1 tablespoon rum
- 1 sachet vanilla
- 1 tablespoon pandoro flavor
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 flavor. Mix well, cover with plastic wrap, and set aside.
Place the yeast, flour, and water into the mixing bowl and knead: 1 min/100°F/speed 2. Let rise in the closed bowl for about 1 hour.
Add water and Manitoba flour to the bowl with the poolish, knead: 2 min/speed 2.
Add 1 egg yolk and knead: Knead /30 sec.
Add the remaining egg yolk and knead: Knead /30 sec.
Add sugar and knead: Knead /2 min.
Add butter and knead: Knead /2 min. Let rise for 2 hours or until doubled with the lid closed.
Add the prepared flavor, 45 g of Manitoba flour, salt, and sugar to the bowl, knead: Knead /5 min.
Add the remaining 45 g of Manitoba flour, egg yolks, and butter, knead: Knead /4 min.
Transfer the dough to a buttered bowl and make a fold with a spatula, bringing the dough toward the center.
Then let it rise until doubled.
When the dough is leavened, transfer it to a buttered work surface. Make a fold, form a ball, and transfer it to the buttered pandoro mold, smooth side down. Cover with plastic wrap and let rise until it reaches the rim.
Preheat the oven to 340°F and bake on 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 nice dusting of powdered sugar.
Variations
• With chocolate chips: add them to the dough before the second rise.
• Filling: after baking, you can fill it with mascarpone or Chantilly cream.
• Lactose-free: use butter and vegetable milk.
Variations
• With chocolate chips: add them to the dough before the second rise.
• Filling: after baking, you can fill it with mascarpone or Chantilly cream.
• Lactose-free: use butter and vegetable milk.
