PAN PANDORA RECIPES

Steps:

• The evening before preparing the pandoro, make the poolish by mixing all the ingredients (Manitoba flour, yeast, and water) until you'll get a homogeneous loaf. Place the dough in a bowl, cover it with plastic wrap and let it rise overnight;
• The following day, start the first dough for pandoro by kneading the poolish with Manitoba flour, crumbled fresh yeast and sugar;
• Start to knead and add the egg, leaving the stand mixer to work until all the ingredients are well blended;
• Quickly work the dough on a floured surface, then place it in a glass bowl, cover it with cling paper, and put it to rise for a couple of hours in a hot oven with the light on or let it rise for 4-5 hours at room temperature. In both cases, the dough should double in volume;
• Once doubled in size, resume the dough and put it back into the stand mixer. Add the honey, the peel of half a lemon, the seeds of the vanilla pod, the 200 grams of Manitoba flour and the 70 grams of sugar;
• Start kneading at low speed then gradually add eggs and egg yolks, making sure that you've incorporated all the ingredients in the mixture;
• Slowly add the soft butter cut into cubes, letting the mixer continue to work. When the butter is incorporated into the other elements, stop the planetary and transfer the dough to a non-floured work surface;
• Make the folds to the mixture, ie, folding it first towards you and then from above to below. Then make a ball of smooth and compact dough and place it inside the buttered and floured mold;
• Place the tin inside the oven with the light on and let the pandoro leaven for 8-10 hours or let it rise at room temperature for 10-12 hours. In this case, the dough must reach the edge of the mold to be considered ready;
• Cook the pandoro at 140° C making sure to place a bowl full of water on the bottom of the oven to maintain constant humidity and help the pandoro not only to cook evenly but also not to dry out;
• Your pandoro will be ready when it is golden on top, and the spaghetti/toothpick test will be dry inside. Remove from the oven, let it cool for 30-40 minutes, then remove it from the mold, place it in a wire rack and cover with icing sugar!