As a Venetian DOC, I could not fail to offer you the Pandoro, one of the best known and appreciated Christmas sweets in Italy this year as well. The "problem" lies above all in the difficulty of preparation, which is very long and laborious. the recipe, to lighten the dough and skip a few steps to always obtain an impeccable result. Let's get to work: let's see how to prepare pandoro with chocolate chips.
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Identity Card of the Recipe
- 348 KCal Calories per serving
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Ingrediants
To stuff
- 200 g of dark chocolate chips
For the leavening
- 5 g of sugar
- 100 g of Manitoba flour
- 100 ml of water
- 5 g of brewer's yeast
For the third dough
- 1 pinch of salt
- 2 sachets of vanillin
- 20 g (1 medium) of egg yolks
- 120 g (2 medium) of eggs
- 150 g of butter
- 140 g of powdered sugar
- 30 g of dextrose
- 520 g of Manitoba flour
For the second dough
- 200 g of Manitoba flour
- 5 g of brewer's yeast
- 50 ml of water
- 60 g of eggs
- 50 g of powdered sugar
Materials Needed
- 750 g pandoro mold
- Hinged pan with a diameter of 18 cm
- Bowls of various sizes
- Wooden spoon
- Baking paper
- Brush
- Sieve
- Scale weighs food
- Transparent film
Preparation
Please note
The suggested doses are indicated to obtain a 1.5 kg pandoro or to fill a 750 g pandoro mold and an 18 cm round pan on the side.- Prepare the YEAST. Dissolve 6 g of fresh brewer's yeast in warm water, sweetened with a teaspoon of sugar. With a spoon, mix the dissolved yeast with the flour until you get a batter; cover the bowl with cling film and let it rise for an hour, in a warm and sheltered environment from drafts.
- Prepare the SECOND DOUGH. In a large bowl, sift the Manitoba flour with the powdered sugar. In the center, add the leavened cheese and an egg. Dissolve another 5 g of fresh brewer's yeast in 50 ml of warm water and add the mixture to the prepared dough. Mix everything with a wooden spoon: you will get a very sticky mixture. Cover the bowl with cling film and leave to rise in a warm environment for about 90 minutes, or until doubled in volume.
The advice OK
The pandoro dough requires a lot of attention, especially in all leavening stages. It is therefore advisable to let the doughs rest in a suitable environment, such as a warm oven (preheated to 180 ° C for 2 minutes) but turned off.- Now prepare the third dough. Mix the Manitoba flour with the butter at room temperature, the sugar and the dextrose: you will have to obtain a "crumbly" mixture. Add the second dough to the mixture of flour, sugar and butter. Flavor with two sachets of vanillin, add salt and mix everything with two eggs and one yolk. Work the dough for a long time, with your hands, until you get a velvety, soft and lump-free dough. Place the dough in the bowl, cover with plastic wrap and leave to rise for 90-120 minutes, or until doubled in volume.
Why use dextrose?
Dextrose is a sugar present in ripe fruit and honey: in this recipe, it is used to preserve the moisture of the cake: not surprisingly, dextrose is often added in the formulation of prepackaged products (eg bread carré) to prevent the product dries in contact with air.- In the meantime, carefully brush a 750 g pandoro mold with a little melted butter and line with baking paper; alternatively, flour the mold. Line another hinged pan with a diameter of 18 cm with baking paper.
- Divide the dough into two parts, one of which is larger than the other. With your hands, roll out a part of the dough trying to get a disk one centimeter thick. Distribute the chocolate chips over the entire surface of and roll the flaps on themselves to create a ball. Repeat the same operation for the other piece of dough.
- Place the largest ball in the pandoro mold and the other ball in the round pan.
- Let the dough rise in a warm environment for 2 hours or more, until the dough has come out of the molds.
Rising times
The suggested leavening times are approximate: the doughs containing yeast are very delicate and the final result also depends on the environmental conditions in which you work. In fact, the temperature and humidity greatly affect the success of the pasta: for this reason, it is advisable to remove the pasta from the bowl only when the dough has doubled in volume and assumed a swollen and soft appearance, regardless of the suggested times. Some doughs may require 2 or three hours of rising to achieve the desired result.- Bake the dough in a hot oven, preheated to 160 ° C for 20 minutes. Lower the oven temperature to 140 ° C and continue for another 35 minutes.
- Remove the molds from the oven, allow to cool and gently remove them from the molds.
- Sprinkle the pandoro with icing sugar and serve.
Alice's comment - PersonalCooker
Have you seen? It wasn't that difficult to make it happen, was it? You can keep it in a plastic bag for 3-4 days. The ideal would be to serve it with simple icing sugar and, if you want to dare, accompany it with custard or chocolate cream. Try the homemade Panettone too!
A sweet Christmas to all
Nutritional values and Health Comment on the recipe
Pandoro with Chocolate Drops is a sweet food that contains gluten and lactose, which is why it is not suitable for diet against related intolerances.
It is a rather caloric product, in which most of the energy is provided by carbohydrates, followed by fats and finally by proteins; cholesterol and fiber are quite relevant.
Pandoro with Chocolate Drops is an unsuitable food for overweight subjects and those suffering from metabolic diseases.
The average portion is around 30g (105kcal).
