The quick Pandoro with the bread machine is a fast solution to have a good Pandoro, but with relatively short times.
Of course, rising times are needed, but there’s no layering, no repeated risings, so the times are greatly shortened.
I helped myself with the bread machine for the dough of this Pandoro, but if you don’t have one, you can still make it by working it by hand for at least 30 minutes in total, so get ready to put in some elbow grease!!!
The great thing about the bread machine is that you can put the ingredients in, start 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 can, because it’s really great, especially for doughs.
If you make this recipe or others on my blog, feel free to send me a photo of your dish, and if you’d like, I’ll post it on my Facebook page with your name.
Approximately 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
Ingredients to make the Quick Pandoro with the bread machine
- 1 cup whole milk
- 6 oz sugar
- 0.35 oz fresh yeast
- 1 tsp liquid vanilla (or 2 sachets of vanillin)
- 1 tsp 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 the Quick Pandoro with the bread machine
Insert the ingredients in the order listed in the first dough, start the machine with the dough program, on my Panasonic bread machine it’s program 28.
At the end of the program, add the beaten egg yolks, softened butter, and the 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 egg yolks, softened butter, and the 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 wish, make a couple of folds before putting it into the mold, butter 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 an hour and risen a bit more.
Once risen, bake in a preheated oven at 320°F for 50-60 minutes, cook it on a slightly lower rack in the oven.
Once cooked, remove from the oven, transfer to a wire rack to cool, and once cooled, dust with powdered sugar.
