Stuffed pandoro? Yes, but speedy!
Pandoro and Panettone are the most representative desserts of Christmas and in this period the confectioneries give their best with their craft products. Preparing a stuffed Pandoro require time and patience: the traditional recipes foresee two days, but as we know that we have not lots of time to prepare it, we’ve been inspired by a recipe of the blog “Le ricette della Nonna” that propose a simple version of the recipe of Pandoro, shortening the time of preparation to a dozen of hours.
Ingredients:
- 260 gr of Manitoba floue + to taste for the initial dough
- 150 gr of butter
- 2 whole eggs + 3 yolks
- 200 gr of sugar
- 15 gr of brew yeast
- 1 pocket of vanillin
- 1 pinch of salt
- 10 gr of honey
- A pocket of powdered sugar
- 25 ml of water or milk
Preparation
Prepare the initial dough melting 15 gr of yeast in two spoons of warm milk. Add flour to taste, until you obtain a non-sticky dough. Cover the container with plastic wrap and leave leavening in a warm room until it double (almost 1 hour).
Once the dough has doubled, place inside the pasta maker. Add 90 gr of Manitoba, 100 gr of sugar and a yolk. Mix together with the pasta maker; it will be necessary to use the whisk for hard dough at low speed. After 10 minutes, then add a yolk and mix until the dough stays on the hook.
Knead the dough for some minutes with the hands on a floured surface giving the shape of a ball and make it leaven in a container covered with a towel or plastic wrap.
When the second dough has doubled its volume, place it in the pasta maker and add 170 gr of flour, 100 gr of sugar, 10 gr of honey and a yolk, a pocket of vanillin and a pinch of salt.
Place the dough in the pasta maker at the minimum speed and after 4-5 minutes add two whole eggs. While the dough is in the mix, make a cream with the butter and add it slowly to the dough. Mix for 30 minutes. The dough has to be soft, if you see that it tend to be sticky add other flour. Grease the Pandoro mould and place the dough on it. Make leaven until it reaches the end of the mould (2-3 hours).
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Pre-heat the oven and cook at 190° for 10 minutes, then decrease the temperature at 160° and go on the cooking for other 25 minutes. If the external part starts to burn cover it with a sheet of aluminium. In order to maintain the external consistency it is necessary to keep the oven with the right degree of humidity putting in the oven a small recipient with water and then verify with a skewer if the internal part of the Pandoro is done, and only if the skewer is dry, bake it off.
Cool down the Pandoro before removing it from the mould.
Stuff with creativity:
Cut pandoro in 7-8 slices in order to obtain “stars”, and between one slice and the other stuff as you like: mascarpone cream, cream and chocolate. You can use any type of seasoning (also jam) according to your tastes. You can stuff each slice in different ways. Finally, sprinkle with powdered sugar and decorate, as you like.
