Classic Pandoro

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   For the starter dough, combine starter dough flour, active dry yeast, lukewarm water, and starter dough granulated sugar in a medium bowl.

   Ca. 5 min.

   Kokkens note: Ensure water is lukewarm, around 40-45°C (105-115°F), to activate the yeast without killing it.

2. 2

   Mix until just combined, cover the bowl with plastic wrap, and let it rise in a warm place for 2 hours, or until doubled in size and bubbly.

   Ca. 2 t.

   Kokkens note: A turned-off oven with the light on can provide a good warm environment for rising.

3. 3

   For the first dough, add the starter dough mixture to the bowl of a stand mixer fitted with a dough hook.

4. 4

   Add first dough flour, first dough egg yolk, first dough granulated sugar, and first dough softened unsalted butter.

5. 5

   Knead on medium speed for 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

   Ca. 15 min.

   Kokkens note: The dough will be quite sticky initially but will come together with sufficient kneading.

6. 6

   Cover the bowl and let the first dough rise in a warm place for 2-3 hours, or until doubled in size.

   Ca. 3 t.

7. 7

   While the first dough is rising, prepare the butter block by cutting the very cold unsalted butter into small pieces.

   Ca. 5 min.

8. 8

   Place the butter pieces between two sheets of parchment paper and roll it into a 15x15 cm (6x6 inch) square.

   Ca. 5 min.

   Kokkens note: Keep the butter as cold as possible; you can even chill the rolled butter block in the fridge.

9. 9

   Once the first dough has risen, add the second dough flour, second dough granulated sugar, large eggs, second dough egg yolk, vanilla extract, orange zest, and salt to the stand mixer with the first dough.

10. 10

    Knead on low speed until all ingredients are incorporated, then increase speed to medium and knead for another 15-20 minutes until the dough is very smooth and elastic.

    Ca. 20 min.

    Kokkens note: This stage requires thorough kneading to develop the gluten for a light texture.

11. 11

    Turn the dough out onto a lightly floured surface and gently shape it into a rectangle.

    Ca. 2 min.

12. 12

    Place the butter block in the center of the dough, fold the dough over the butter to enclose it completely, pinching the seams to seal.

    Ca. 3 min.

    Kokkens note: Ensure the butter is fully enclosed to prevent it from leaking out during rolling.

13. 13

    Roll the dough into a large rectangle, about 3 times longer than it is wide.

    Ca. 5 min.

    Kokkens note: Roll gently and evenly to maintain the butter layers.

14. 14

    Fold one-third of the dough over the middle, then fold the other third over that, like a business letter.

    Ca. 1 min.

15. 15

    Rotate the dough 90 degrees, cover with plastic wrap, and refrigerate for 30 minutes.

    Ca. 30 min.

    Kokkens note: Chilling helps the butter firm up, making the dough easier to handle.

16. 16

    Repeat the rolling and folding process (steps 13-15) two more times, chilling for 30 minutes after each fold.

    Ca. 1 t. 30 min.

    Kokkens note: This creates the many layers characteristic of Pandoro.

17. 17

    After the final fold and chill, gently shape the dough into a ball.

    Ca. 2 min.

18. 18

    Lightly grease a 1-liter (8-cup) Pandoro mold with butter.

    Ca. 2 min.

    Kokkens note: A non-stick spray can also be used, but butter adds to the flavor.

19. 19

    Place the dough into the prepared mold, seam-side down.

    Ca. 1 min.

20. 20

    Cover the mold loosely with plastic wrap and let it rise in a warm place for 6-10 hours, or until the dough almost reaches the top of the mold.

    Ca. 10 t.

    Kokkens note: This final rise is crucial; be patient as it can take a long time depending on ambient temperature.

21. 21

    Preheat your oven to 170°C (340°F).

    Ca. 15 min.

    Kokkens note: Ensure the oven is fully preheated before baking.

22. 22

    Bake for 35-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

    Ca. 45 min.

    Kokkens note: If the top browns too quickly, loosely tent it with aluminum foil.

23. 23

    Remove the Pandoro from the oven and let it cool in the mold for 10-15 minutes.

    Ca. 15 min.

24. 24

    Carefully invert the Pandoro onto a wire rack to cool completely.

    Ca. 1 min.

25. 25

    Once completely cooled, dust generously with powdered sugar before serving.

    Kokkens note: For an extra festive touch, shake the Pandoro in a large bag with powdered sugar.