Together with the Panettone, the Pandoro is an Italian typical bread that cannot be missing during the Christmas holidays. Although it is a recipe that takes time, we must not be afraid when doing it, just patience and letting the flour, yeast, butter and sugar become a delicious sweet bread. We can currently make Italian breads from Multiple forms, with chocolate, with fruits …, however, on this occasion, we will learn to elaborate the classic Pandoro, with its characteristic flavor, spongy texture and elegant decoration. You dare? Stay at recipes.net and discover the Italian bread recipe Pandoro step by step.
| 🚻 8 Diners | 🕘 6h | 🍵 Post | 🤯 Diverse |
| Ingredients to make Italian bread Pandoro: |
| Lievitino (augmentatory mass): 50 grams of strength flour 60 grams of warm water 15 grams of fresh yeast 1 tablespoon of sugar 1 egg yolk | First mass: 200 grams of strength flour 2 teaspoons of water 3 grams of fresh yeast 30 grams of butter 25 grams of sugar 1 egg second mass: 200 grams of strength flour 140 grams of butter at room temperature 100 grams of sugar (½ cup) 2 eggs 1 teaspoon of salt 1 tablespoon vanilla essence |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Italian bread Pandoro:
1. We start Pandoros recipe for the preparation of the lievitino, or starting mass. To do this, we take a bowl and dissolve the yeast with warm water. Then, add the sugar, flour, egg yolk and mix until all lumps eliminate. We let the mass increased for approximately 50-60 minutes.
2. After the fermentation time of the previous preparation, we make the first mass of the Pandoro. We take a larger bowl, dissolve the yeast with the water, add the lievitino, the flour, the egg, the sugar and beat vigorously with the help of some manual rods.
3. When the previous ingredients have been integrated, add the butter and continue mixing. We make a ball with the dough and let it ferment in some warm space for 45 minutes, or until we see that it folds its size. If you find no warm place in your house, you can leave the bowl inside a closet or in the oven off.
4. After the time indicated in the previous step, we can already prepare the second mass of the Pandoro sweet bread. This time, we will use the kneader. In this way, we introduce into it the first dough, eggs, flour, sugar, salt and vanilla. Mix and knead for 8-10 minutes.
5. Although the homemade pandoro is somewhat laborious, the result is worth it! To continue with the recipe, place the dough on the work table, crush it and fold on itself, place it in a bowl greased with butter and let it fermently, covered with a clean cloth, for 60-90 minutes, or even that double its volume.
6. When you have folded its size, we introduce the container in the refrigerator and leave it for 30-40 minutes. After the time, we put the dough again on the work table, extend it with a roller and give it a square shape. We place the well -distributed butter pieces on it.
7. To continue with the dough of the pandoro, we take the four corners to the center, so that the butter is completely covered. Look at photography!
8. Now, we take the roller again to extend the dough again and form a rectangle with it. Then, we fold the pandoro dough in three, as shown in the image, and let it ferment for 15-20 minutes in the fridge.
9. After the rest time, we fold the dough again as we did in the previous step. We leave it in the refrigerator for 15-20 more minutes. For the Christmas Pandoro to be perfect, it is necessary to carry out all these steps.
10. We fold the dough a third time, following the same steps, and reserve another 15-20 minutes in the fridge. After the time, we take the mold that we are going to use to make the pandoro and grease it with butter, without leaving any corner.
11. Now, we spread our hands with butter, take the dough and make a ball lowering the edges, turning the dough and leaving as a kind of hole in the center. Then, place the ball in the mold with the hole up. Look at the image.
12. We cover the dough with a clean cloth and let it stand until its volume doubles. When the Pandoro leaves the mold, we can preheat the oven to 170 ºC.
13. Bake the Christmas Pandoro for 15 minutes. After this time, without opening the oven, we lower the temperature to 160 ºC and bake for 10 more minutes. We click the Italian bread with a skewer and check if it leaves dry. If so, you will mean that you are ready, finally!
14. We let the Italian bread Pandoro on a rack and remove it from the mold. Since it is a recipe for Christmas, we can sprinkle some glasses on top of decoration. Did you like it? Tell me how your pandoro has been left! And if you want to discover new recipes full of flavor, do not miss my blog target = _blank rel = NOFOLLOW Class = Outboundsabor in Crystal.
