The quick pandoro stuffed with Nutella made with the bread machine is the ideal solution for those who love large homemade leavened products but do not have the time or desire to tackle the long and complex procedures of the traditional recipe.
This simplified version allows you to obtain a soft, fragrant, and delicious pandoro, significantly reducing the more technical and demanding steps, without sacrificing taste.
It’s true, rising times are still necessary because we are still talking about a large leavened product, however, compared to the classic pandoro, there are no repeated folds and layers or multi-phase mixes, making the preparation much more accessible even to those who do not have great experience with strong yeasts and flours.
For this reason, the quick pandoro with the bread machine is perfect to prepare during the Christmas holidays, when time is scarce but the desire for homemade sweets is great.
For the dough, I used the bread machine, my Croustina Panasonic, which is an invaluable aid in this type of preparation.
The bread machine works the dough in a constant and prolonged manner, developing the gluten mesh optimally and ensuring an elastic and well-bonded result.
If you don’t have a bread machine, don’t worry, the pandoro can also be made by hand, but it will be necessary to knead for at least 30 minutes in total, alternating short breaks, armed with patience and elbow grease.
One of the great advantages of the bread machine is undoubtedly the practicality, just insert the ingredients into the basket, start the program and let the machine do its work while we can focus on other things.
This makes the preparation of the quick pandoro even simpler and more suitable for daily life.
If you are considering purchasing a bread machine, my advice is to do it as soon as you can, for sweet and savory doughs it is really indispensable and allows you to achieve excellent results at home, with great satisfaction.
The quick pandoro with the bread machine is proof that, with the right tricks, it is possible to bring a great classic of tradition to the table in a simpler version, but still rich in flavor and fragrance.
Approx. 620 Kcal per slice
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 45 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients for making Quick Pandoro Stuffed with Nutella
- 1 cup cup whole milk
- 3/4 cup cup sugar
- 10 g fresh yeast
- 1 tsp liquid vanilla (or 2 packets of powdered one)
- 1 tsp tsp rum
- 2 tbsps tbsps orange paste (or grated zest of 1 lemon, 1 orange, 1 tsp honey.)
- 4 cups cups all-purpose flour
- 3 egg yolks (from medium eggs)
- 2/3 cup cup butter
- 1 tbsp all-purpose flour (heaped)
- 2/3 cup cup Nutella®
- 2 tbsps tbsps butter
- 2 tbsps tbsps powdered sugar
Tools
- 1 Mold Pandoro Mold
Preparation of Quick Pandoro Stuffed with Nutella
Place the ingredients in the order listed in the first dough, start the machine with the dough program, in my Panasonic Croustina bread machine it’s program 17.
At the end of the program, add the beaten yolks, softened butter, and the tablespoon of flour, restart the program and let it work for another 15 minutes, or until the dough has absorbed the added ingredients and then stop.
To prevent the butter from splashing, if desired, you can mix the butter, yolks, and flour together and then add it, so that being less liquid, it causes less mess let’s say.
At the end, take the dough, pour it onto a work surface, and roll it out into a sheet, brush it with softened butter….
….fold it over itself three times and roll it out again into a sheet.
Fill the sheet with a layer of Nutella, fold it over itself….
….and then place it in the buttered mold, forming a ball, placing the closure side down.
Let it rise until the dough reaches the rim, I was in a hurry, but it could have risen another half hour and risen a bit more.
Once risen, bake in a hot oven at 320°F (160°C) for 50-60 minutes, baking it on a slightly lower oven shelf.
Once cooked, remove from the oven, transfer to a rack to cool, and once cooled dust with powdered sugar.
