Recipes
Products used
Campionario del Gusto®
Pandoro Recipe
Discover all the steps of our recipe for a great pandoro using our high-quality ingredients.
Preimpasto - ore 14
Ingredients
| OlMix Ricorrenza | 1.400g |
| Flour W>340 | 300g |
| Softened butter | 400g |
| Class A egg yolk | 340g |
| Water | 600g |
| Baker’s yeast | 15g |
Method
Put all the ingredients except the butter into the mixer and knead well to form a smooth and elastic dough. Gradually add the softened butter.
Place in a proving cabinet at 27-29°C and RH 70% until four times the original volume.
Place in a proving cabinet at 27-29°C and RH 70% until four times the original volume.
Final dough – 18 hours
Ingredients
| Pre-mix | 3.055g |
| OlMix Ricorrenza | 1.000g |
| Icing sugar | 600g |
| Softened butter | 800g |
| Water | 160g |
| Cat. A egg yolk | 340g |
| Cocoa butter | 100g |
Method
Place the pre-mix, the mix and the water in the mixer. Knead well until a smooth, elastic dough is formed. Add the sugar, egg yolks, softened butter and grated cocoa butter. Let the dough rest for 5 minutes at room temperature, then divide, roll into balls and place in previously greased moulds.
Leave to rise in a cabinet at 24-26°C and RH 70% or cover with a plastic sheet and leave at room temperature (20-22°C) for 12-14 hours until the dough reaches the edge of the mould.
Bake at 170-180°C for 40-70 minutes according to size. Allow the product to cool for 3 hours before removing it from the mould.
Leave the product uncovered for 12 hours before packaging.
Leave to rise in a cabinet at 24-26°C and RH 70% or cover with a plastic sheet and leave at room temperature (20-22°C) for 12-14 hours until the dough reaches the edge of the mould.
Bake at 170-180°C for 40-70 minutes according to size. Allow the product to cool for 3 hours before removing it from the mould.
Leave the product uncovered for 12 hours before packaging.
