PANDORO FATTO IN CASA

Serves 1
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Directions

  1. 1Start with 2 simple pre-doughs, one made the night before and one in the morning with strong flour.
  2. 2Bring the dough to stringing.
  3. 3Go down with the yolks and then the sugar.
  4. 4Every now and then, detach the dough from the hook.
  5. 5Put the dough on a flat surface and make 3-4 folds to give it more strength.
  6. 6Add the soft butter in 2 times.
  7. 7Deal with the emulsions, which include butter, white chocolate, cocoa butter, fresh cream, lemon and orange peel, and vanilla.
  8. 8Let the emulsion melt and then cool.
  9. 9Add flour and cream in 4 times.
  10. 10Add half of the rolls and half of the sugar.
  11. 11Detach the dough from the hook and turn it a little in a bowl.
  12. 12Add the emotion (emulsion).
  13. 13Add a spoon at the Vault.
  14. 14Finish with the soft butter, a little at a time.
  15. 15Make a very light pilling.
  16. 16Butter the pandoro mold well.
  17. 17Place the dough in the mold, closure side down.
  18. 18Allow for leavening.
  19. 19Bake.

Ingredients

  • leaves strong flour
  • yolks
  • sugar
  • soft butter
  • butter
  • white chocolate
  • cocoa butter
  • fresh cream
  • lemon peel
  • orange peel
  • vanilla
  • flour
  • cream
  • rolls
  • sugar
  • 40 g farina 00 forte
  • 13 /14g proteine
  • 75 g acqua
  • 3 g lievito di birra fresco
  • 5 g lievito di birra fresco
  • 15 g miele millefiori
  • 20 g acqua
  • 50 g farina 00 forte
  • 13 /14g proteine
  • 15 g tuorli
  • 250 g farina 00 forte
  • 13 /14g proteine
  • 130 g zucchero
  • 65 g tuorlo d'uovo
  • 80 g burro morbido
  • 5 g sale fino
  • 50 g panna
  • 50 g burro
  • 25 g panna fresca
  • 40 g cioccolato bianco
  • 1 limone Scorza di limone
  • 1 arancia Scorza di arancia
  • 0.5 bacca Semi bacca di vaniglia
  • 0.5 cucchiaino pasta pura di vaniglia

Equipment

hookbowlpandoro mold

Tips

  • Don't forget to detach the dough from the hook and turn it a little in a bowl during the whole dough process.
  • Make 3-4 folds on a flat surface to give more strength to the dough.
  • Make a very light pilling.
  • Butter the pandoro mold well.