What Christmas would it be without pandoro? This traditional dessert is definitely a symbol of Christmas holidays: and why not try making this excellent handmade Pandoro at home?
30 g brewer’s yeast
650 g soft wheat flour 00
200 g sugar
8 yolks +1 whole egg
270 g Occelli® butter (+ q.b. To grease the mold)
125 ml cream
Powdered sugar to taste
Chop the brewer’s yeast and dissolve it in a little warm water.
In a bowl, mix 75 g of flour with 20 g of sugar: add the dissolved brewer’s yeast and an egg yolk and work everything until the ingredients are well blended into a homogeneous dough. Cover the dough with a clean cloth and let it rise for 2 hours.
After this time, knead the dough again after adding these ingredients: 170 g of flour, 3 egg yolks, 100 g of sugar and 30 g of soft Occelli® butter, at room temperature and cut into small pieces.
Then put the dough back to rise, again for 2 hours.
After the two hours of rising, resume the mixture and knead it for the third time by adding 405 g of flour, 80 g of sugar, 3 egg yolks, 1 whole egg, 40 g of butter (always softened and chopped) and the grated rind of the lemon. . Let the dough rise again for another 2 hours, then add an egg yolk and the cream and knead again: the consistency should be soft, but elastic.
Roll out the dough on the work surface until you get a square. Add 200 g of soft butter cut into cubes, placing them in the center of the square. Lift the edges of the dough and fold over the butter, then roll it out again into a square and fold it: this procedure must be performed three times. Then let the dough rest for half an hour.
Grease the special pandoro mold well with Occelli® butter and place the dough in it, after having worked it a little longer. Then let it rise in a warm place until it reaches the edge of the mold.
Bake the pandoro in a preheated oven for half an hour in total: at 190 ° C for the first 20 minutes, at 175 ° C for the last 10.
Once out of the oven, turn the pandoro upside down on a plate and wait for it to cool before sprinkling it with plenty of icing sugar. Now you can serve it!