Italian Pandoro

Italian Pandoro

Italian Pandoro

Italian Pandoro

Italian Pandoro

Course Dessert

Ingredients
  

FIRST RISING

  • 1/4 cup (60ml) tepid water
  • 13 g fresh yeast
  • 2 tsp (10g) caster sugar
  • 1 egg yolk, room temperature
  • 1/4 cup (50g) Caputo Manitoba flour(strong flour W350)

SECOND RISING

  • 5 g fresh yeast
  • 1 tbsp (20ml) tepid water
  • 1 1/2 cups (225g) Caputo Manitoba flour (strong flour W350 )
  • 2 tbsp (40g) butter, softened
  • 1 tbsp (20g) caster sugar
  • 1 egg, lightly whisked, room temperature

THIRD RISING

  • 2 1/4 cups (275g) Caputo Manitoba flour (strong flour W350 )
  • 1/2 cup (100g) caster sugar
  • finely grated rind of 1 lemon
  • 1/4 tsp (2g) salt
  • 2 tsp vanilla paste
  • 2 eggs, room temperature
  • 140 g butter, cubed, room temperature
  • gold dust (optional)

Instructions
 

FIRST RISING

  • Place water, yeast and sugar in a medium bowl, mix to dissolve. Add yolk, flour andmix until well combined and smooth; cover with plastic wrap
  • Place water, yeast and sugar in a medium bowl, mix to dissolve. Add yolk, flour andmix until well combined and smooth; cover with plastic wrap

SECOND RISING

  • Place water and yeast into a small bowl, mix well to dissolve. Reserve.
  • Place flour, butter, sugar and the first rising mixture into the bowl of an electricmixer; mix on a low speed until well combined. Gradually add the reserved yeastmixture. Slowly pour in the egg and mix for 10 minutes or until well combined.Cover mixing bowl with plastic wrap
  • Place bowl in the combi-steam oven, set on proving function at 35°C; rise untildoubled in size, about 45-60 minutes. This mix will have the third rising added to it.

THIRD RISING

  • Place the mixing bowl with the second rising mix back into the electric mixer; addflour, sugar, rind, salt and vanilla. Mix on low speed until just combined. Add eggs,one at a time, beating well after each addition; continue beating for 5 minutes oruntil well combined
  • Continue on low speed adding butter, one cube at a time, mixing well until butteris well incorporated before adding the next cube.
  • Place the dough onto a lightly oiled surface. Place your fingers under the middleof the dough and lift upwards, gently stretching up before dropping back down.Repeat 3 more times on alternating sides, cover, and rest for 30 minutes.
  • Transfer the dough into a lightly greased pandoro tin; cover with plastic wrap.Place in the combi steam oven which has been set on the proving function at 35°C;allow it to rise until dough has tripled in size, approximately 90 minutes. Ideally,dough should rise over the top of the tin.
  • Preheat the oven to 180°C with 80% humidity. Bake the pandoro for 10 minutes,then drop the temperature down to 160°C and fit the temperature probe into thepandoro, set to 91°C core temperature. Cover with aluminium foil.
  • Once temperature is reached, remove the pandoro out of the oven and allow tocool overnight, covered with 2 tea towels.
  • turn pandoro out of the tin and transfer to a large transparent food bag: spray intothe bag with two sprays of vanilla essence, sprinkle with gold dust, and tie the bagwith Christmas ribbon
  • Gift or enjoy with your warmest friends.
Keyword Italian Pandoro, winning appliances
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