I happened upon a Pandoro form a few months back (maybe not a perfect shape), and I've been wanting to try my hand at making one. What a pleasure... The scent in the kitchen was amazing! Then, to share this perfumed loaf with those whom you love... Well, there is nothing better. AUGURI!
Pandoro
Biga
This is a type of pre-ferment used in italian baking. The biga adds complexity to the bread's flavor and is often used in breads which need a light, open texture.
-Flour 70 grams-Fresh yeast 10 grams
-Water at room temperature 50 grams
Procedure:
Dissolve the fresh yeast in the water, then add the flour. Set aside to rise, double in size.
First Mixture
-Eggs 2
-Flour 130 grams
-Sugar 40 grams
-Butter 40 grams
Procedure:
Mix all the ingredients in the First Mixture, then add the Biga. Mix well and set aside to rise, double in size.
Second Mixture
-Flour 270 grams
-Sugar 100 grams
-Eggs 3
-Egg yolk 3
-Salt 1 tsp
-Rum 2 tbsp
-Vanilla 1 tbsp
-Melted Butter 250 grams
Procedure:
Mix all the ingredients in the Second Mixture, then add the First Mixture. Form a ball and place the dough into a buttered pandoro form. Set aside to rise for 10-12 hours. Bake at 180° C for about an hour. Leave to cool and then flip the form over.
This is worth the extra time! Your friends and family will be VERY happy... ;)
2 comments:
Bella!
What kind of scale do you have? I haven't bought one yet.
Could this be done with a hand mixer?
My scale is nothing special, but it is electronic. The type where you can put any type of bowl/plate on it to measure. I like that I see the amount exactly... Weather or not to use a hand mixer, well I wouldn't. The pandoro has so many steps of levitation, I would be afraid to hurt that with the mixer. It's a very soft dough, you can easily do the process without.
Give it a try! :)
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