Preparation of the Layered Pandoro Stuffed with Chocolate

• First, prepare the starter dough by placing the yeast and milk in a bowl and allowing them to dissolve, then add the sugar, flour, and egg yolk, and mix well.

  It will result in a mixture not too firm but rather soft; it should be like this, cover it, and let it rise in a warm place (the oven with the light on will do) for about 2 hours.

  For the first dough, dissolve the 4 g of yeast in a tablespoon of warm water, then add it to the risen starter dough, start kneading by adding a little of the 200 g of required Manitoba flour, then add an egg, softened butter, milk and finish kneading with the remaining required flour for the first dough.

  For this dough, it would be good to use a stand mixer, but if you don’t have one, use a food processor with the dough blade.

  The dough must be worked for a few minutes, then form a ball, cover with plastic wrap and let rise in a turned-off oven for about two hours or until doubled.

  

• To the risen dough, add the honey, flour alternating with the eggs, and knead for a few minutes.

  Add the vanilla, rum, sugar, grated lemon peel, a pinch of salt, and slowly add all the ingredients for the second dough, and mix well to obtain the second dough… it will be soft and a little sticky, but this also depends on the flour you will use, anyway it’s fine like this.

  For this second dough, I also recommend using the stand mixer or the food processor because everything will blend better.

  Place it in a bowl, cover with plastic wrap, and let rise in a turned-off oven (if desired, turn on the oven light) for 5-6 hours or overnight (with the oven light off).

  

• The rising process might take a long time, but this is not a problem, take your time to make it, without rushing.

  Once risen, take the dough and prepare for the layering!

  

• Flour the work surface, work the dough a little, just enough to get a firm dough (use the 3.2 oz of flour available for the layering as indicated in the ingredients).

  Shape a rectangle and brush with softened butter, then fold the edges of the dough to the center, fold into three, and rotate the dough.

  Follow the illustrative photos for more clarity on how to do this.

  Roll out the dough with a rolling pin to get a long rectangular strip, then wait 5 minutes and repeat the folding procedure twice.

  

• At this point, roll out the dough again to obtain a sheet, fill it with Nutella or with softened extra dark chocolate chunks… I have done it many times with both filling versions.

  

• Fold again as we did for the layering, until you get a folded dough.

  

• Grease the pandoro mold and place the dough ball with the sealed part facing up.

  At this point, let it rise covered with plastic wrap in the oven turned off with the light on.

  The dough must reach the edge of the mold or a little more, and only then will it be ready to bake.

  

• Before baking, brush the surface with melted butter, then bake in a preheated oven at 302°F for about 45 minutes, checking the cooking. If it starts to brown too much on the surface, cover with a sheet of foil.

  Once cooking is finished, let it cool in the mold, then remove the pandoro and once fully cooled, melt the extra dark chocolate with butter, and cover our pandoro.

  Let it cool and solidify before serving.

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