Pandoro fast recipe with 8 hours and just one dough

Let’s start celebrate the Christmas holiday season with this Pandoro fast recipe with 8 hours and just one dough.
I have to be honest, in this blog you will find a lot of recipe of Pandoro that were made it with sourdough starter, 2 different doughs, with chocolate, with pistacho, etc..
But, let me say, that this recipe was really the perfect one: it’s easy and fast to make it and the compound is really like a soft cloud. And you can do everything just with a dough that you can do it by using a planetary. On the net we usually see recipe with many hours of leavening and with the use of sourdough starter. I’m one of those that loves the leavened with sourdough starter but this time I didn’t used it and and I’m sure that I will re-make this recipe very often. This recipe it’s very fast to do because of lievitino that is different from polish because this one use less yeast but you will have more time leavening time, at least 12-14 hours. This is a way to have a soft, crunchy and very good to smell, product. If you wish, you can also fill it and make some little holes, I do that with apple core, and with a sac a poche, put the cream.

Video recipe of the day

  • DifficultyEasy
  • CostVery cheap
  • Preparation time8 Hours
  • Rest time7 Hours
  • Cooking time45 Minutes
  • Serving8
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityChristmas

Ingredients

Ingredients for lievitino

1 cup flour (manitoba 100 g)
1 tablespoon brewer’s yeast (10 g)
2.11 ounces water (60 g)

Work the compound with

3 cups flour (manitoba 350 g)
2.11 ounces water (60 g)
7 yolks (140 g)
1 cup sugar (150 g)
1 cup butter (200 g)
1 teaspoon salt (5 g)
1 spoon vanilla extract (5 g )

Tools

Planetary Mixers

Steps

let’s start by making lievitino. In a cup pour it the flour, make a hole in the center, crumble the yeast with the hands and put some mild climate water. Start to work with hands until all the ingredients will be mixed.

put it all on a work plane and start to knead the dough.

until you will have a smooth dough that you will have to leave it for 1 hours, covered with film paper. If it is very warm outside, even 30 minutes will be enough.

leave the eggs and the butter from the fridge because they don’t have to be cold when they will be in the compound.

in the mean time, lievitino will be two times bigger.

Add it to the planetary.

Add the manitoba flour.

use the k hook and add the sugar little by little.

now let’s add 2 yolks and once the first 2 will be absorted, you can add also the last 2.

the butter now will be soft and not cold anymore.

change the hook of the planetary with the spiral hook and insert the butter little by little. This task takes just 10 minutes.

Add the second piece when the first one will be completely absorted.

now you will see pieces of the dough attached to the hook.

continue to work with the planetary until you will have finished all the butter.

Add the salt.

vanilla essence, I used vanilla paste because I think that it as a better taste and because I prefer the smell. You can also try by using just the seeds of it.

now that all the ingredients are in the planetary we will have a smooth dough that will be well attached to the hook but the walls of the planetary will be well cleaned.

let’s put it on a work plane and start to work the dough with hands.

try to do the classic folds and to make a circle with it to have a smooth dough.

put it in a cup covered with film and let it rise for at least 3 hours.

just like the photo.

put away the compound from the cup and do the slap and fold, so you will have to beat it, stretch and fold until you will have a very smooth dough that will be closed underneath. This technique it is useful to give even more strength to the dough, to make it smooth and homogeneous, to lengthen the gluten network and to incorporate air to encourage the formation of the alveoli.

you will have a smooth dough

Butter the pandoro mold well and delicately insert the dough.

Leave the dough to rise in a switched off oven with the light on until it will reach the surface, mine took around 4 hours

Bake in a traditional preheated oven at 170° for 45 minutes. It will be dark on top.

Let it cool very well, turn it upside down, remove the mold and dust with lots of icing sugar

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Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen.

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