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