Preparation of stuffed homemade pandoro

• Let’s see how to prepare stuffed homemade pandoro

  1- Preparation of Biga

  In a bowl, dissolve the yeast in 2 tablespoons of lukewarm water, then add 65g of flour and knead by hand until a ball forms, cover with plastic wrap and let rise for 1 hour.

  2- Preparation of the First Dough

  In the stand mixer, combine the biga with 120g of flour, 50g of sugar, and half an egg, start kneading. Then add the remaining half egg, continue kneading for 15 minutes until you get a smooth and elastic dough, it will be ready when the dough detaches from the sides. Form a ball and let it rise in the turned-off oven for two hours or at least until it doubles.

• 3- Preparation of the Second Dough

  Take the first dough and still in the stand mixer add the flour, sugar, honey, 2 egg yolks, grated lemon zest, and vanilla. Start kneading for a few minutes, then add the whole eggs one at a time. Continue kneading for 20 minutes. Now add the softened butter cut into pieces and continue kneading for another 30 minutes until the butter is completely absorbed, the dough must become elastic and detach from the sides of the stand mixer.

  4- Pour the dough onto a floured surface and form a ball with your hands.

  Butter the pandoro mold with plenty of butter, place the ball in the mold, buttering the surface, and cover with plastic wrap. Put in the turned-off oven to rise for about 3-4 hours or until it reaches the edge of the mold.

  Heat the oven and bake at 300°F for 45 minutes. Once cooked, let it cool for 30 minutes in the mold. Then place the pandoro without the mold on a rack and let it cool completely. Before serving, sprinkle with vanilla powdered sugar.

• 5- For the cream

  Separate the yolks from the whites. Beat the yolks with sugar, add the mascarpone at room temperature and the rum, and mix well. Whip the egg whites to stiff peaks and then add to the mascarpone, mixing from bottom to top to avoid deflating the whites.

  6- At this point, cut the pandoro into slices and start filling from the largest slice, staggering the slices to form a tree. Decorate with chocolate chips.

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