Each party finds its most joyful moment with the arrival of a dish on the table that can best honor the occasion. In northern Italy it is traditional to celebrate Christmas with pandoro, which originates from a long and complex process with eggs, flour and a lot of butter. However, if the classic pandoro is not so simple and immediate to prepare, I suggest an easy easy recipe: the salty pandoro with olives, which has nothing to do with the preparation of the classic sweet pandoro. So let's have fun preparing it together.
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Identity Card of the Recipe
- 245 KCal Calories per serving
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Ingrediants
For the leavening
- 70 g of Manitoba flour
- 90 ml of milk
- 12 g of brewer's yeast
- 1 teaspoon of sugar
To brush
- 1 tablespoon of extra virgin olive oil
For the main dough
- 200 g of green olives
- 180 ml of milk
- 7 g of salt
- 30 ml of corn oil
- 400 g of Manitoba flour
Materials Needed
- Pandoro mold (500g)
- Brush
- Bowls
- Chopping board and knife for olives or mixer chopper
- Glass and stick to dissolve the yeast
- Pastry board
- Transparent film
Preparation
- First prepare the leavening. In a glass, warm 90 ml of milk, then sweeten it with a teaspoon of sugar; add the crumbled brewer's yeast and mix with a wooden stick until the yeast is completely dissolved.
- Add the liquid to the flour and mix until you get a rather thick batter.
- Cover the bowl with cling film and let the mixture rest in a warm and humid environment for about an hour (or until the batter has swollen and doubled in volume).
- After the necessary time, prepare the main dough by mixing the flour, oil, salt, warmed milk in a bowl and add the leaven. Add the coarsely chopped olives with a knife or chopper. Work the mixture for a long time with your hands until you get a perfectly homogeneous and smooth dough.
- Brush a pandoro mold (including the tips) with a tablespoon of oil; then insert the ball of dough with the olives, pressing lightly: in this way, the ball of dough will rise well even inside the points of the star.
- Let the salted pandoro rise in the mold for 1 hour or a little more, until doubled in volume.
Attention
Avoid letting the pandoro rise too long to prevent it from going limp!- Preheat the oven to 200 ° C.
- When the pandoro has passed the edges, bake at 200 ° C for 10 minutes. Without opening the oven door, lower the temperature to 180 ° C and continue cooking for another 15-20 minutes.
- Let the pandoro cool in the mold for 10-15 minutes; then gently turn it over to remove it from the mold.
- Serve warm or cold.
Alice's comment - PersonalCooker
Like any self-respecting Christmas, Pandoro certainly cannot be missing from your table elegantly set for a party. What will distinguish you will be the novelty of having brought a particular, personalized and innovative pandoro to the table.Nutritional values and Health Comment on the recipe
Pandoro Salato with Olive is a food similar to traditional bread. It mainly provides complex carbohydrates but the lipids are still well present (although not excessive). Among these, cholesterol is negligible and the breakdown of fatty acids turns in favor of the monounsaturated ones, allowing their use even in case of hypercholesterolemia. The proteins are few and mainly of medium biological value, while the fibers are not negligible. The average portion of Pandoro Salato with Olive is the same as traditional bread and should be weighted on the basis of the total chemical-nutritional composition of the diet.
