Homemade Pandoro
Serves 1
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Homemade Pandoro
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Serves 1
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Directions
1
Prepare the emulsion the night before: melt white chocolate and hot butter together.
2
Prepare the emulsion the night before: melt white chocolate and hot butter together.
3
Prepare the emulsion the night before: melt white chocolate and hot butter together.
4
Add honey, marsala, and vanilla extract to the melted chocolate and butter mixture.
5
Add honey, marsala, and vanilla extract to the melted chocolate and butter mixture.
6
Add honey, marsala, and vanilla extract to the melted chocolate and butter mixture.
7
Stir the emulsion and let it rest in the fridge overnight, covered with plastic wrap for 5-6 hours.
8
Stir the emulsion and let it rest in the fridge overnight, covered with plastic wrap for 5-6 hours.
9
Stir the emulsion and let it rest in the fridge overnight, covered with plastic wrap for 5-6 hours.
10
The following day, prepare the yeast starter by dissolving brewer's yeast in warm milk.
11
The following day, prepare the yeast starter by dissolving brewer's yeast in warm milk.
12
The following day, prepare the yeast starter by dissolving brewer's yeast in warm milk.
13
Combine flour and sugar with the yeast mixture, stir, and let it rise for half an hour, covered with plastic wrap.
14
Combine flour and sugar with the yeast mixture, stir, and let it rise for half an hour, covered with plastic wrap.
15
Combine flour and sugar with the yeast mixture, stir, and let it rise for half an hour, covered with plastic wrap.
16
In the planetary mixer, insert the flours, the yeast starter, eggs, egg whites, and water.
17
In the planetary mixer, insert the flours, the yeast starter, eggs, egg whites, and water.
18
In the planetary mixer, insert the flours, the yeast starter, eggs, egg whites, and water.
19
When the dough takes shape, add sugar a little at a time.
20
When the dough takes shape, add sugar a little at a time.
21
When the dough takes shape, add sugar a little at a time.
22
Once the sugar is totally absorbed, add butter combined with salt, always a little at a time.
23
Once the sugar is totally absorbed, add butter combined with salt, always a little at a time.
24
Once the sugar is totally absorbed, add butter combined with salt, always a little at a time.
25
When the butter is incorporated, insert the emulsion along with the rind of a lemon and an orange.
26
When the butter is incorporated, insert the emulsion along with the rind of a lemon and an orange.
27
When the butter is incorporated, insert the emulsion along with the rind of a lemon and an orange.
28
Butter the work surface and turn the dough upside down, letting it rest for 15 minutes.
29
Butter the work surface and turn the dough upside down, letting it rest for 15 minutes.
30
Butter the work surface and turn the dough upside down, letting it rest for 15 minutes.
31
Give the dough a few folds, wait 10 minutes, and repeat the operation.
32
Give the dough a few folds, wait 10 minutes, and repeat the operation.
33
Give the dough a few folds, wait 10 minutes, and repeat the operation.
34
Butter the pandoro mold well and insert the dough loaf inside.
35
Butter the pandoro mold well and insert the dough loaf inside.
36
Butter the pandoro mold well and insert the dough loaf inside.
37
Let the dough rise in the oven, preferably with the light on, for 6 hours, until it reaches the edge of the mold.
38
Let the dough rise in the oven, preferably with the light on, for 6 hours, until it reaches the edge of the mold.
39
Let the dough rise in the oven, preferably with the light on, for 6 hours, until it reaches the edge of the mold.
40
Bake the pandoro at 180° for the first 10 minutes, then reduce the temperature to 160° for another 40 minutes.
41
Bake the pandoro at 180° for the first 10 minutes, then reduce the temperature to 160° for another 40 minutes.
42
Bake the pandoro at 180° for the first 10 minutes, then reduce the temperature to 160° for another 40 minutes.
43
If the surface darkens too much, place aluminum foil on top.
44
If the surface darkens too much, place aluminum foil on top.
45
If the surface darkens too much, place aluminum foil on top.
46
Let the pandoro rest for 20 minutes in the mold before unmolding it.
47
Let the pandoro rest for 20 minutes in the mold before unmolding it.
48
Let the pandoro rest for 20 minutes in the mold before unmolding it.
49
Once completely cooled, dust generously with icing sugar.
50
Once completely cooled, dust generously with icing sugar.
51
Once completely cooled, dust generously with icing sugar.
Ingredients
30 g butter
30 g butter
30 g butter
30 g white chocolate
30 g white chocolate
30 g white chocolate
1 tablespoon marsala
1 tablespoon marsala
1 tablespoon marsala
15 g honey
15 g honey
15 g honey
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon vanilla extract
100 g milk
100 g milk
100 g milk
70 g manitoba flour
70 g manitoba flour
70 g manitoba flour
12 g fresh brewer's yeast
12 g fresh brewer's yeast
12 g fresh brewer's yeast
12 g sugar
12 g sugar
12 g sugar
220 g manitoba flour
220 g manitoba flour
220 g manitoba flour
210 g flour "0"
210 g flour "0"
210 g flour "0"
150 g sugar
150 g sugar
150 g sugar
50 g water
50 g water
50 g water
100 g eggs
100 g eggs
100 g eggs
55 g egg yolks
55 g egg yolks
55 g egg yolks
150 g butter
150 g butter
150 g butter
5 g salt
5 g salt
5 g salt
1 orange
1 orange
1 orange
1 lemon
1 lemon
1 lemon
icing sugar
icing sugar
icing sugar
Equipment
fridge
planetary mixer
oven
aluminum foil
pandoro mold
Tips
To get a nice stringed, fragrant and compact dough, make sure to add sugar and butter gradually.
If the surface of the pandoro darkens too much during baking, cover it with aluminum foil.
Let the pandoro cool completely before dusting with icing sugar.