The quick pandoro with the bread machine is a fast solution to have a delicious pandoro, but with fairly short times.
Certainly, leavening times are needed, but there is no layering, there are no repeated leavenings, so the times are greatly reduced.
For the dough of this pandoro, I helped myself with the bread machine, which gives significant assistance, but if you don’t have it, you can still make it by kneading by hand for at least 30 minutes in total, so elbow grease!!!
The beauty of the bread machine is that you can insert the ingredients, turn on the machine, and while it works, we can do many other things.
If you don’t have a bread machine yet, I recommend buying one as soon as you have the opportunity, because it is really excellent, especially for doughs.
If you make this recipe, or others on my blog, feel free to send me a photo of your recipe; if you like, I’ll post it on my Facebook page in your name.
Approx. 408 Kcal per slice
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 1 pandoro of 2.2 lbs
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients to make the Quick Pandoro with the Bread Machine
- 1 cup whole milk
- 5.8 oz sugar
- 0.35 oz fresh yeast
- 1 tsp liquid vanilla (or 2 sachets of vanillin)
- 0.18 oz rum
- grated zest of 1 lemon
- 4 cups all-purpose flour
- 3 egg yolks (medium)
- 5.3 oz butter
- 1 tbsp all-purpose flour
- 1 oz powdered sugar
Tools
- 1 Mold Pandoro mold
Preparation of Quick Pandoro with the Bread Machine
Insert the ingredients in the order listed in the first dough, start the machine with the dough program, in my Panasonic bread machine, it is program 28.
At the end of the program, add the beaten yolks, softened butter, and tablespoon of flour, restart the program and let it work for another 10 minutes, even if the program lasts longer, stop it.
At the end of the program, add the beaten yolks, softened butter, and tablespoon of flour, restart the program and let it work for another 10 minutes, even if the program lasts longer, stop it.
At the end, take the dough and, if you like, make a couple of folds before putting it in the mold, grease the mold, and transfer the dough into it.
Let it rise until the dough reaches the edge; I was in a hurry, but it could have risen for another half hour and risen a little more.
Once the rising is complete, bake in a preheated oven at 320°F (160°C) for 50-60 minutes, cook it on the rack a little lower in the oven.
Once baked, remove from the oven, transfer to a wire rack to cool, and once cooled, sprinkle with powdered sugar.
