A great classic of the Italian Christmas tradition. Prepared with care and passion, this soft dessert embodies the heart of the holidays, bringing joy and sweetness to every bite. Simple and pure in its ingredients, Pandoro requires a laborious preparation which reveals itself upon tasting in an extraordinarily soft consistency which releases all the precious aroma of vanilla. Each slice of Pandoro is an embrace of sweetness, ready to melt in your mouth. Pandoro is the true protagonist of Italian Christmas tables. The final touch is given by the icing sugar sprinkled like snow on the surface.
Share this Christmas treasure with friends and family and turn every moment into a special occasion.
For Christmas also try:
Ingredients
Aroma
Leaven
First dough
Second dough
Steps
How to prepare the aroma
Place the white chocolate in the bowl, chop: 3 sec./speed 6. Gather at the bottom with the spatula.
Add the honey, butter and vanilla, melt: 3 min./50°C/speed 2. transfer to a bowl, cover with cling film and set aside. Wash the mug.
How to prepare the yeast
Place the yeast, flour and water in the bowl, set: 1 min./37°C/speed 2. Leave to rise in the closed bowl for about 1 hour.
How to prepare the first dough
Add the water and manitoba flour to the bowl with the yeast, knead: 2 min./speed 2
Add an egg yolk and knead: Spiga/30 sec. Add the remaining egg yolk and knead: Spiga/30 sec.
Add the sugar and knead: Spiga/2 min.
Add the butter and knead: Spiga/2 min. Leave to rise for 2 hours or until doubled with the lid closed.
Image 1. Leave to rise for 2 hours inside the bowl
Image 2. First leavened dough
How to prepare the second dough
Add the prepared aroma, 45 g of Manitoba flour, salt and sugar to the bowl, knead: Spiga/5 min.
Add the remaining 45 g of Manitoba flour, the egg yolks and the butter, knead: Spiga/4 min. In the meantime, line the Varoma container with a sheet of baking paper.
Transfer the dough into the Varoma container, close with the lid and set aside. Clean the jug and then put 250 ml of water and lemon juice inside, place the Varoma and set Fermentation/1h 30 min./37°C. Carefully remove the Varoma.
Lightly flour the work surface and transfer the dough onto it. Fold the dough in half 3 times, then, using lightly greased hands or a metal pastry knife, round it into a ball.
Butter a 750g non-stick pandoro mould. transfer the dough into the mold with the closure facing downwards, cover with transparent film and leave to rise for approximately 4 hours or until the dome reaches the edge of the mold.
Preheat the oven to 165°C. Remove the transparent film and bake in a hot oven for about 45 minutes (165°C). If the surface browns too much, cover with a sheet of previously wet and well-squeezed baking paper (check with the help of a kitchen thermometer the heart of the pandoro will be ready if it has reached 94°C). Carefully remove from the oven. Leave to cool completely inside the mold for about 30 minutes.
Unmold, sprinkle the surface of the pandoro with plenty of icing sugar and serve.
To make this dough it is important to use a so-called strong flour, with a high gluten content, with a W of around 340-380. It can be kept for 2-3 days maximum in a food bag. Homemade pandoro has a shorter shelf life than an industrial product. Accompany as desired with mascarpone cream, crème anglaise or chocolate sauce.
Varied doses for servings