Homemade Pandoro
Serves 1
Directions
- 1Prepare the emulsion the night before: melt white chocolate and hot butter together.
- 2Add honey, marsala, and vanilla extract to the melted chocolate and butter mixture.
- 3Stir the emulsion and let it rest in the fridge overnight, covered with plastic wrap for 5-6 hours.
- 4The following day, prepare the yeast starter by dissolving brewer's yeast in warm milk.
- 5Combine flour and sugar with the yeast mixture, stir, and let it rise for half an hour, covered with plastic wrap.
- 6In the planetary mixer, insert the flours, the yeast starter, eggs, egg whites, and water.
- 7When the dough takes shape, add sugar a little at a time.
- 8Once the sugar is totally absorbed, add butter combined with salt, always a little at a time.
- 9When the butter is incorporated, insert the emulsion along with the rind of a lemon and an orange.
- 10Butter the work surface and turn the dough upside down, letting it rest for 15 minutes.
- 11Give the dough a few folds, wait 10 minutes, and repeat the operation.
- 12Butter the pandoro mold well and insert the dough loaf inside.
- 13Let the dough rise in the oven, preferably with the light on, for 6 hours, until it reaches the edge of the mold.
- 14Bake the pandoro at 180° for the first 10 minutes, then reduce the temperature to 160° for another 40 minutes.
- 15If the surface darkens too much, place aluminum foil on top.
- 16Let the pandoro rest for 20 minutes in the mold before unmolding it.
- 17Once completely cooled, dust generously with icing sugar.
Ingredients
- 30 g butter
- 30 g white chocolate
- 1 tablespoon marsala
- 15 g honey
- 1 teaspoon vanilla extract
- 100 g milk
- 70 g manitoba flour
- 12 g fresh brewer's yeast
- 12 g sugar
- 220 g manitoba flour
- 210 g flour "0"
- 150 g sugar
- 50 g water
- 100 g eggs
- 55 g egg yolks
- 150 g butter
- 5 g salt
- 1 orange
- 1 lemon
- icing sugar
Equipment
fridgeplanetary mixerovenaluminum foilpandoro 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.
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