The classic double dough Pandoro is a staple of the holidays; it’s not Christmas in our house without Pandoro on the table. Like all large leavened breads, it has a rather long preparation, but following this tutorial, it won’t be complicated at all.
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DON’T MISS THESE RECIPES:
- Difficulty: Hard
- Cost: Medium
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for a Classic Double Dough Pandoro
- 1/3 cup Manitoba flour
- 1.5 tbsp water (at 82°F)
- 0.4 oz fresh yeast
- 3/4 cup Manitoba flour
- 1/4 cup eggs
- 1.5 tbsp sugar
- 1 1/3 cup Manitoba flour
- 7 tbsp sugar
- 1 tbsp honey
- 1.5 tbsp egg yolks
- 1/2 tsp salt
- 1 pod vanilla
- Half lemon (only the peel)
- 2/3 cup butter (soft)
- 1/2 cup eggs
- 1/4 cup white chocolate (chopped)
Tools
- Pandoro Mold
Preparation of the Classic Double Dough Pandoro
Prepare the biga
First, dissolve the yeast in the water and add it to the flour.
Knead until you get a ball and let it rise in a bowl, at room temperature, covered with plastic wrap. It should double, which will take about an hour.
First dough
Now put the biga you prepared, the flour, the sugar, and half of the beaten eggs in the mixer.
Knead at low speed, gradually adding the rest of the eggs.
When the dough is elastic and detaches from the bowl, place it on a floured surface, shape it into a ball, and let it rise, covered with plastic wrap, until it doubles in size.
Second dough
Add the flour, sugar, honey, egg yolks, salt, and lemon peel to the first dough.
Score the vanilla pod, scrape off the seeds, and add them to the dough.
Now start the mixer at low speed, and after a minute, gradually add the whole eggs.
When the dough is elastic and detaches from the sides of the bowl, you can add the soft butter, a little at a time, and the chopped white chocolate.
When the dough detaches from the sides, forming a ball, it is ready.
Grease the work surface and your hands with melted butter.
Flip the dough onto the surface, lift it with your hands and fold it over itself 5 or 6 times, make a ball, and put it in the previously buttered pandoro mold.
Now cover it with a cloth and let it rise until the dough reaches the edge.
Baking
At this point, you can bake in a preheated static oven at 302°F: bake for 45-50 minutes; if it gets too dark, cover it with a sheet of aluminum foil.
Check the baking with a thermometer; it should be 201°F inside.
Let it cool for 30 minutes, then remove the pandoro from the mold and let it cool completely.
Cover the pandoro with powdered sugar.
Where do I let the dough rise?
Let the various doughs rise in the bowl until they double in size, covered with plastic wrap. You can put them in a warm place like the oven turned off with only the light on.
How do I know if the dough is elastic?
An elastic dough detaches from the sides of the bowl, wrapping around the dough hook.
