Pandoro

Pandoro

Ingredients

For the poolish: 

  • 125ml lukewarm milk
  • 90g strong white flour
  • 15g fresh yeast
  • 12g caster sugar

 

For the dough

  • 250g strong white flour 250g plain flour
  • 65g water 2 whole eggs (125g)
  • 4 egg yolks (65g) 6g salt
  • 175g caster sugar 190g butter, room temp
  • Zest of 1 orange Zest of 2 lemon
  • 2 teaspoons vanilla extract

Kit

2 x 500g pandoro tins – buttered and floured

Method

  1. Firstly make the poolish by mixing all the ingredients together and leave in a warm place until nice and bubbly.
  2. Then make the dough. In a mixing bowl add the flours, salt, eggs, egg yolks, water and poolish. Knead for about 10 minutes on a medium speed until the gluten is well developed. The dough should be really stretchy and smooth.
  3. Next, gradually add the sugar and mix well until it is all absorbed.
  4. Finally mix in the butter. Still using the dough hook attachment, add small pieces and mix until it is absorbed in the dough before adding the next piece. This could take up to 15 minutes, so don’t rush it is definitely worth the patience.
  5. Finally add the zests and vanilla.
  6. Cover and leave to rise, either overnight in a coolish kitchen or for about 8 hours. As this is made in the winter time we have found that an overnight prove in a cool kitchen gives better results.
  7. The next day, butter and flour the tins and then divide the dough into 2 equal pieces. Shape and place into the lined tins.
  8. Cover and leave to rise again until the dough crowns the top of the tin.
  9. Pre heat the oven to 180C - without the fan if you can
  10. When the dough is ready bake for 10 minutes and then turn the oven down to 160C for a further 15 - 20 minutes. Test with a skewer to make sure it is baked.
  11. Here is where your patience is really tested; leave in the tin for 1 hour before turning out.
  12. Dust heavily with icing sugar and enjoy warm, or reheat in the morning with a cappuccino