Pandoro

L'Antro dell'Alchimista
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Pandoro Recipe
17
920

Description

Ultra-chocolatey and rich thanks to the fact the batter contains both cocoa and dark chocolate. First, you need to sift the dry ingredients. Separately melt the chocolate; when it's cooled down, add the eggs and combine the wet and dry ingredients. Though the recipe doesn't call for it, the cake would be all the better with a shower of confectioner's sugar on top. To really set it over the edge, serve a fruit coulis alongside.

Ingredients

  • 15 grams yeast (brewer’s)
  • 60 grams warm water
  • 50 grams strong flour
  • 1 teaspoon sugar
  • 1 egg yolks
  • 200 grams strong flour
  • 3 grams yeast (brewer’s)
  • 25 grams sugar
  • 30 grams butter (at room temperature)
  • 2 tablespoons water
  • 1 eggs
  • 200 grams strong flour
  • 100 grams sugar
  • 2 eggs
  • 1 tablespoon salt
  • 1 vanilla beans
  • 140 grams butter (at room temperature and cut into pieces, for the flaking)

Directions

  1. To prepare the yeast starter:
  2. Dissolve the yeast in the warm water, add the sugar, egg yolk, and flour.
  3. Knead until the mixture is smooth and uniform in consistency.
  4. Cover and let rise until it has doubled in size, approximately 50 to 60 minutes.
  5. To prepare the first kneading:
  6. Add the starter to the yeast dissolved in the water, sugar, flour, and egg.
  7. Knead vigorously, then add the butter, kneading until it is completely incorporated.
  8. Cover and let the dough rise until it has doubled in size, approximately 45 minutes in a warm area.
  9. To prepare the second kneading:
  10. Add the eggs, sugar, flour, salt, and the seeds of the vanilla bean to the dough, knead the dough until all the ingredients have been completely incorporated, approximately 8 to 10 minutes.
  11. Flatten the dough, fold it over, place it in a bowl greased with some butter, cover it and let it rest for approximately 1 hour, until it has doubled in size.
  12. Place the bowl in the refrigerator for 30 to 40 minutes.
  13. Place the dough on the work surface and roll it out with a rolling pin into a square, place the butter in the center.
  14. Bring the 4 corners of the dough to the center enclosing the butter, delicately roll out the dough to a rectangle and fold the rectangle into 3 parts.
  15. Refrigerate the dough for 15 to 20 minutes, roll it out again to a rectangle and fold it over into 3 parts, refrigerate for an additional 15 to 20 minutes.
  16. Repeat this step once more and refrigerate for another 15 to 20 minutes.
  17. At this point, shape the dough into a ball, kneading it on the work surface with buttered hands.
  18. Place the dough in a 3 liter, star-shaped buttered Pandoro cake pan, approximately 20 centimeters high.
  19. Cover the dough and let it rest until it reaches the top of the pan.
  20. Bake in a preheated oven at 170C for 15 minutes then lower the oven temperature to 160C for an additional 10 minutes.
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NutritionView more

920Calories
Sodium86%DV2070mg
Fat65%DV42g
Protein41%DV21g
Carbs39%DV117g
Fiber12%DV3g

PER SERVING *

Calories920Calories from Fat380
% DAILY VALUE*
Total Fat42g65%
Saturated Fat23g115%
Trans Fat
Cholesterol300mg100%
Sodium2070mg86%
Potassium220mg6%
Protein21g41%
Calories from Fat380
% DAILY VALUE*
Total Carbohydrate117g39%
Dietary Fiber3g12%
Sugars33g66%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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