Pandoro
Directions
- 1Cut the chocolate into pieces and insert it into the Thermomix.
- 2Add 30g of honey and 30g of soft butter to the Thermomix.
- 3Add one teaspoon of rum or Marsala.
- 4Add vanilla, either from a pod or pomata extract.
- 5Transfer the mixture to a bowl, cover with plastic wrap, and set aside.
- 6Rinse the Thermomix bowl.
- 7Add 12g of crumbled yeast to the clean bowl.
- 8Add Manitoba flour and 60g of water.
- 9Let the mixture rest for one hour.
- 10Add 70g of water and 180g of Manitoba flour to the Thermomix.
- 11Add one egg yolk and mix.
- 12Add another egg yolk and mix.
- 13Add 60g of sugar and mix.
- 14Add 50g of butter and mix.
- 15Let the dough rise for two hours.
- 16Reunite the preserved mixture with the risen dough.
- 17Add 45g of flour, salt, and sugar and mix.
- 18Add another 45g of flour and 3 egg yolks (added together) and mix.
- 19Line the recipient and continue to knead the dough.
- 20Place the dough in the Varoma and let it rest.
- 21Add 1L of water to the Thermomix bowl and rinse it.
- 22Dry the bowl and add 250g of lemon juice.
- 23Close the lid and let it ferment for an hour and a half.
- 24Remove the dough from the Varoma and place it on a work surface.
- 25Fold the dough 2-3 times.
- 26Place the dough into a buttered pandoro mold.
- 27Cover the mold and let it rest for 4 hours.
- 28Bake the pandoro at 165 degrees Celsius for 45 minutes.
- 29Dust the pandoro with powdered sugar before serving.
Ingredients
- cioccolato a pezzi
- 30 g miele
- 30 g burro a pezzi (a pomata)
- 1 cucchiaino rum o marsala
- stecca di vaniglia
- estratto di vaniglia in pomata
- 12 g lievito
- farina Manitoba
- 60 g acqua
- 70 g acqua
- 180 g farina Manitoba
- 1 tuorlo
- 1 tuorlo
- 60 g zucchero
- 50 g burro
- 45 g farina
- sale
- zucchero
- 45 g farina
- 3 tuorli (tutti insieme)
- 1 L acqua
- 250 g succo di limone
- zucchero a velo
Equipment
misurinospatolaciotolapellicolaboccale (Thermomix)stampo da pandoro imburrato
Tips
- Do not put too large a piece of chocolate into the mixer to avoid damaging the blades.
- Ensure butter is at room temperature and soft like an ointment.
- Use the pomata vanilla extract if you dislike scraping vanilla from the pod.
- Use the Thermomix timer function to manage rising times.
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