The Pandoro Brioche is a masterpiece by Neapolitan pastry chef Rocco Cannavino, better known as “Uncle Rocco”. Born around 2014, it is the result of his quest to create an even softer and more structured brioche than the classic type. Its characteristic is the extreme softness, as when you gently press it, it springs back. Another feature is the rising in the mold, which gives the brioche its tall dome shape, similar to a pandoro, hence the name. However, the taste is not like the classic Christmas cake, but rather a simple brioche that can be enjoyed plain or filled with a special cream also created by Uncle Rocco, the buffalo cream or whatever you prefer like custard, chocolate cream, etc. I chose to try it with chocolate chips this time, and I assure you it’s wonderful. Friends, you absolutely have to try it, and you’ll surely make it often.

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Difficulty: Easy
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 6 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

4 cups Manitoba flour (strong W 320)
2/3 cup sugar
4 large eggs ((2 eggs))
1/2 oz fresh yeast
1 orange (orange paste or zest of 1 orange and 1 lemon)
2/3 cup whole milk
3/4 cup butter (softened)
2/3 cup chocolate chips
1 egg yolk (For brushing)
2 tbsp milk (for brushing)
as needed powdered sugar

Tools

1 Stand Mixer
1 Oven

Steps

Place the manitoba flour in the stand mixer
the sugar
the crumbled yeast
the eggs
the milk
and the orange paste. You can find the link to the recipe among the ingredients. You can replace the orange paste with grated zest of orange and lemon.
Start mixing at low speed with the stand mixer
When the dough starts to come together, gradually add the softened butter
Add the second piece of butter once the first is fully absorbed into the dough, and continue until all butter is incorporated and the sides of the mixer bowl are clean. Place the dough in a bowl to rise for two hours, covered with a cloth or plastic wrap.
Work it on the countertop, folding a few times, and shape into a smooth ball
Let it rest for 2 hours in a bowl covered with plastic wrap or cloth
At this point, take a 175 g piece, and flatten it slightly on the countertop.
Add the chocolate chips, the quantity is up to you.
Close the dough ball
roll it well to round it
and place it in a buttered aluminum mold. Let it rise in a turned-off oven with the light on for about 1 hour.
You will find it tripled in volume. Brush the surface with the egg and milk mixture and bake in a preheated oven at 347°F for about 13 minutes
Brush with a bit of warm milk to keep the surface soft
Add the powdered sugar and enjoy Uncle Rocco’s highly viral pandoro brioche