Pandoro recipe: this is how the cousin of panettone is made


  • One of the great Italian Christmas classics

If in Spain we have been experiencing a fever for certain sweets lately, this has been the panettone. For several years now, our obsession with this piece of Italian pastry has had no limits. However, this meant that the pandoraa traditional Christmas cake originating in the city of Verona, has been eclipsed by the fame of its better-known relative. christian cyrusthe cook in charge of Baldorie, the new Italian restaurant in Madrid (José Ortega y Gasset, 100), gives us a recipe for preparing it at home. He has his crumb (pun intended) but success is assured.

Ingredients

For the preferment (called ‘biga’ in Italy)

  • 60 g of flour 00 with 350W of strength

  • 30 g water at room temperature

  • 3g fresh brewer’s yeast

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for the first dough

  • 90 g of ‘biga’ preferment

  • 150 g flour 00 with 350W of strength

  • 45g of sugar

  • 2 medium eggs at room temperature

  • 5g fresh yeast

for the second dough

  • 230 g flour 00 350W strength

  • 125g of sugar

  • 50 g of water at room temperature

  • 2 medium eggs

  • 2 egg yolks at room temperature

  • 150g softened butter

  • 40g citrus honey

  • a vanilla pod

  • 5 g fine salt

  • Icing sugar

Elaboration

  • We start with the “big”. Put the flour, water and yeast in a bowl and mix with a spoon. Mix the ingredients, without kneading, to obtain a thick and irregular mixture.

  • Cover the mixture with a transparent film and leave to stand for about eight hours at room temperature (about 25 degrees).

  • Prepare the first dough. To do this, pour 90 grams of ‘biga’ into a bowl. Knead adding the 150 grams of flour and the 45 grams of sugar, preferably using a planetary mixer. Add the 5 grams of fresh yeast and the 2 lightly beaten eggs at room temperature. Start the mixer and knead for about 10 minutes until the mixture is smooth and compact.

  • Place the dough on a flat surface, fold it several times and shape it into a ball. Then pass into a large tall bowl.

  • Cover with cling film and leave to rise for 2 hours at room temperature or in the oven with the light on. The dough must double in volume.

  • After this time, transfer the dough to the refrigerator for another 14 hours.

  • Take the dough out of the refrigerator and leave it for another hour at room temperature, covered with transparent film. This is the first mass we will use in the next process.

  • Start with the process for the second dough: add the 230 grams of flour and the 125 grams of sugar to the bowl of the planetary mixer. Add the 50 grams of water and the first paste, as well as the 40 grams of honey and the vanilla pod. Let the blender run at moderate speed.

  • Meanwhile, beat together the 2 eggs and the 2 yolks, both at room temperature. Gradually add to the mixture in the blender. After a few minutes, add the 5 grams of salt.

  • Continue to knead the dough at medium-low speed until it acquires consistency.

  • When the dough is firm, let it rest for 10 minutes, covered with a tea towel. Restart the planetary mixer and gradually add the 150 grams of butter.

  • After adding the butter, remove the dough from the dough hook and let it rest for another 10 minutes, still covering it with a kitchen towel.

  • Meanwhile, butter and flour a 1 kilo pandoro mold (in the shape of a star).

  • Transfer the dough with slightly damp hands to a lightly buttered surface. Make a few folds by lifting the dough and folding it back on itself. Let the dough rest for 5 minutes on the surface without covering it.

  • Fold the dough twice more, with an interval of 10 minutes between each time, and transfer to the mold.

  • Cover the mold with a transparent film but without tightening it, so that the dough has room to grow.

  • Let rise at room temperature for 4 to 6 hours until the dough reaches the edge of the pan.

  • Preheat the oven to 170°. Introduce the pandoro and cook for about 60 minutes, until the surface is golden brown.

  • Once cooked, remove the pandoro from the oven and let it cool for 30 minutes at room temperature.

  • Then transfer to a wire rack and let cool completely. Once cold, dust generously with icing sugar and serve.

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