Pandoro

555 mins
Serves 1
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Directions

  1. 1Cut the chocolate into pieces and insert it into the Thermomix.
  2. 2Cut the chocolate into pieces and insert it into the Thermomix.
  3. 3Cut the chocolate into pieces and insert it into the Thermomix.
  4. 4Add 30g of honey and 30g of soft butter to the Thermomix.
  5. 5Add 30g of honey and 30g of soft butter to the Thermomix.
  6. 6Add 30g of honey and 30g of soft butter to the Thermomix.
  7. 7Add one teaspoon of rum or Marsala.
  8. 8Add one teaspoon of rum or Marsala.
  9. 9Add one teaspoon of rum or Marsala.
  10. 10Add vanilla, either from a pod or pomata extract.
  11. 11Add vanilla, either from a pod or pomata extract.
  12. 12Add vanilla, either from a pod or pomata extract.
  13. 13Transfer the mixture to a bowl, cover with plastic wrap, and set aside.
  14. 14Transfer the mixture to a bowl, cover with plastic wrap, and set aside.
  15. 15Transfer the mixture to a bowl, cover with plastic wrap, and set aside.
  16. 16Rinse the Thermomix bowl.
  17. 17Rinse the Thermomix bowl.
  18. 18Rinse the Thermomix bowl.
  19. 19Add 12g of crumbled yeast to the clean bowl.
  20. 20Add 12g of crumbled yeast to the clean bowl.
  21. 21Add 12g of crumbled yeast to the clean bowl.
  22. 22Add Manitoba flour and 60g of water.
  23. 23Add Manitoba flour and 60g of water.
  24. 24Add Manitoba flour and 60g of water.
  25. 25Let the mixture rest for one hour.
  26. 26Let the mixture rest for one hour.
  27. 27Let the mixture rest for one hour.
  28. 28Add 70g of water and 180g of Manitoba flour to the Thermomix.
  29. 29Add 70g of water and 180g of Manitoba flour to the Thermomix.
  30. 30Add 70g of water and 180g of Manitoba flour to the Thermomix.
  31. 31Add one egg yolk and mix.
  32. 32Add one egg yolk and mix.
  33. 33Add one egg yolk and mix.
  34. 34Add another egg yolk and mix.
  35. 35Add another egg yolk and mix.
  36. 36Add another egg yolk and mix.
  37. 37Add 60g of sugar and mix.
  38. 38Add 60g of sugar and mix.
  39. 39Add 60g of sugar and mix.
  40. 40Add 50g of butter and mix.
  41. 41Add 50g of butter and mix.
  42. 42Add 50g of butter and mix.
  43. 43Let the dough rise for two hours.
  44. 44Let the dough rise for two hours.
  45. 45Let the dough rise for two hours.
  46. 46Reunite the preserved mixture with the risen dough.
  47. 47Reunite the preserved mixture with the risen dough.
  48. 48Reunite the preserved mixture with the risen dough.
  49. 49Add 45g of flour, salt, and sugar and mix.
  50. 50Add 45g of flour, salt, and sugar and mix.
  51. 51Add 45g of flour, salt, and sugar and mix.
  52. 52Add another 45g of flour and 3 egg yolks (added together) and mix.
  53. 53Add another 45g of flour and 3 egg yolks (added together) and mix.
  54. 54Add another 45g of flour and 3 egg yolks (added together) and mix.
  55. 55Line the recipient and continue to knead the dough.
  56. 56Line the recipient and continue to knead the dough.
  57. 57Line the recipient and continue to knead the dough.
  58. 58Place the dough in the Varoma and let it rest.
  59. 59Place the dough in the Varoma and let it rest.
  60. 60Place the dough in the Varoma and let it rest.
  61. 61Add 1L of water to the Thermomix bowl and rinse it.
  62. 62Add 1L of water to the Thermomix bowl and rinse it.
  63. 63Add 1L of water to the Thermomix bowl and rinse it.
  64. 64Dry the bowl and add 250g of lemon juice.
  65. 65Dry the bowl and add 250g of lemon juice.
  66. 66Dry the bowl and add 250g of lemon juice.
  67. 67Close the lid and let it ferment for an hour and a half.
  68. 68Close the lid and let it ferment for an hour and a half.
  69. 69Close the lid and let it ferment for an hour and a half.
  70. 70Remove the dough from the Varoma and place it on a work surface.
  71. 71Remove the dough from the Varoma and place it on a work surface.
  72. 72Remove the dough from the Varoma and place it on a work surface.
  73. 73Fold the dough 2-3 times.
  74. 74Fold the dough 2-3 times.
  75. 75Fold the dough 2-3 times.
  76. 76Place the dough into a buttered pandoro mold.
  77. 77Place the dough into a buttered pandoro mold.
  78. 78Place the dough into a buttered pandoro mold.
  79. 79Cover the mold and let it rest for 4 hours.
  80. 80Cover the mold and let it rest for 4 hours.
  81. 81Cover the mold and let it rest for 4 hours.
  82. 82Bake the pandoro at 165 degrees Celsius for 45 minutes.
  83. 83Bake the pandoro at 165 degrees Celsius for 45 minutes.
  84. 84Bake the pandoro at 165 degrees Celsius for 45 minutes.
  85. 85Dust the pandoro with powdered sugar before serving.
  86. 86Dust the pandoro with powdered sugar before serving.
  87. 87Dust the pandoro with powdered sugar before serving.

Ingredients

  • cioccolato a pezzi
  • cioccolato a pezzi
  • cioccolato a pezzi
  • 30 g miele
  • 30 g miele
  • 30 g miele
  • 30 g burro a pezzi (a pomata)
  • 30 g burro a pezzi (a pomata)
  • 30 g burro a pezzi (a pomata)
  • 1 cucchiaino rum o marsala
  • 1 cucchiaino rum o marsala
  • 1 cucchiaino rum o marsala
  • stecca di vaniglia
  • stecca di vaniglia
  • stecca di vaniglia
  • estratto di vaniglia in pomata
  • estratto di vaniglia in pomata
  • estratto di vaniglia in pomata
  • 12 g lievito
  • 12 g lievito
  • 12 g lievito
  • farina Manitoba
  • farina Manitoba
  • farina Manitoba
  • 60 g acqua
  • 60 g acqua
  • 60 g acqua
  • 70 g acqua
  • 70 g acqua
  • 70 g acqua
  • 180 g farina Manitoba
  • 180 g farina Manitoba
  • 180 g farina Manitoba
  • 1 tuorlo
  • 1 tuorlo
  • 1 tuorlo
  • 1 tuorlo
  • 1 tuorlo
  • 1 tuorlo
  • 60 g zucchero
  • 60 g zucchero
  • 60 g zucchero
  • 50 g burro
  • 50 g burro
  • 50 g burro
  • 45 g farina
  • 45 g farina
  • 45 g farina
  • sale
  • sale
  • sale
  • zucchero
  • zucchero
  • zucchero
  • 45 g farina
  • 45 g farina
  • 45 g farina
  • 3 tuorli (tutti insieme)
  • 3 tuorli (tutti insieme)
  • 3 tuorli (tutti insieme)
  • 1 L acqua
  • 1 L acqua
  • 1 L acqua
  • 250 g succo di limone
  • 250 g succo di limone
  • 250 g succo di limone
  • zucchero a velo
  • zucchero a velo
  • 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.
Pandoro | Clip Recipe