I want to reward you with my latest Pandoro recipe!
Ingredients first step:
70 g water
35 g strong flour (Manitoba) (12-13 g protein for 100 g of flour)
35 g 100% hydrated starter sourdough.
Mix all the ingredients together into a bowl until well combined, wrap and put the mixture in a warm place. Wait until bubbles start to appear to the surface before you proceed with the next step. It probably take between 4 to 12 hours, for the starter to bubble so I suggest you to prepare this the night before. Especially if you use a dry sourdough starter.
Now it’s time for the first dough to be made. Let’s call it “polish”
140 gr previous bubbly starter
50 gr Manitoba flour/strong flour
30 gr sugar
50 gr water
1 egg yolk( keep the white for next step)
Mix all this ingredients at once. Until you get a good silky mixture, It will be on the wet side. So don’t worry it is normal. Let it proof for about 3 hours. And get ready for the second dough which will require a dough machine, because it will need to develop the gluten into the flour.
230 gr Manitoba flour/strong flour
40 gr sugar
1 egg + egg white left before
35 g butter
Now put into the stand dough machine the ingredients leaving out the butter. Mix at speed 2 until it doesn’t stick on the bowl, once the gluten has developed (it will take roughly 15 minutes) you can slowly add the butter
Once the dough doubles its size, it is ready for the 3rd and last mixture.
225 gr Manitoba
8 gr salt
130 gr sugar
15 gr water
15 gr cocoa butter or white chocolate
2 generous tbsp of vanilla essence .
Melt the white chocolate or cocoa butter with the water and add into the bowl. Mix all the ingredients into the dough machine until the dough results easy to take out of the bowl, about 15-20 at second speed.
Once the dough is ready, put it into a bowl and, rest it over night in the fridge.
The day after take it out and let it proof for about 6 to 8 hours. Now you will need another 130 gr of butter to create the folding and the layers like a puff pastry.
Once folded brush your Pandoro baking tray or your bowl with butter, grease the top of the dough as well so that in case the dough touches the wrap it doesn’t stick.
Now put it the oven with only the light on and let it proof over night or for 8 hours until it reaches the top of the container.
Once it it ready take it out and flip it onto a plate upside down, let it sit for about 4 hours.
After that get the strongest alcohol that you have if you can find 95 % alcohol it is good, otherwise I have used some bourbon which was pretty good. You now need to spray the Pandoro and the sealing bag with the alcohol and then dust it with vanilla icing sugar. Rest it for st least 24 hours and enjoy it.