Pandoro

Instructions

1. 1

   To prepare the homemade pandoro, start with the poolish. In a bowl, combine the flour, water, and crumbled fresh yeast. Mix with a spoon.

2. 2

   Work the ingredients quickly with a fork or your hands, without kneading, to create a coarse, uneven mixture. Cover the mixture with plastic wrap and let it rise at room temperature for 8 hours. After 8 hours, retrieve the poolish; don't worry if it hasn't risen much.

3. 3

   Proceed to the 1th dough. Place the poolish in the bowl of a stand mixer fitted with a dough hook. Add the flour and sugar.

4. 4

   Also add the crumbled fresh yeast and the eggs at room temperature, lightly beaten. Turn on the mixer and let it run for a few minutes until you obtain a smooth dough.

5. 5

   Transfer the dough to a lightly floured surface, perform a few folds, and shape it into a sphere, then transfer it to a large, tall bowl. Cover with plastic wrap and let it rise for 2 hours at room temperature, or in a slightly warm oven with the light on: the dough should double in size; the hours are approximate. After this time, transfer the dough, which will already have risen, to the refrigerator for another 14 hours.

6. 6

   In the meantime, in a bowl, combine the acacia honey, grated lemon zest, grated orange zest, and the pulp of 2 vanilla beans.

7. 7

   Mix well and cover with plastic wrap. Store at room temperature until needed. We recommend preparing it the day before for a more intense aroma. After the rising time, remove the dough from the refrigerator and let it sit at room temperature for another hour, covered with plastic wrap. To prevent the dough from warming up too much during processing, place the bowl of the stand mixer in the refrigerator for 30 minutes.

8. 8

   After this time, you can proceed with the 2th dough. Pour the flour and sugar into the bowl of the stand mixer, again fitted with a dough hook. Add the water and the 1th dough. Turn on the mixer at medium speed.

9. 9

   In the meantime, beat together the eggs and egg yolks, both at room temperature. When the water has been completely absorbed, add them to the dough one spoonful at a time, waiting for the liquid to be completely absorbed before adding more; this will take about 20 minutes. Then add the salt.

10. 10

    Also add the honey mixture. Continue to work the dough at medium-low speed to incorporate it. The timing for this step may vary depending on many factors. In any case, turn off the machine and let the dough rest for 5 minutes every 10 minutes of mixing to prevent it from overheating. When the dough is well developed, add the softened butter a little at a time.

11. 11

    Wait for the first piece to be fully incorporated 31 before adding more. The dough will be ready when it is smooth and elastic. In the meantime, butter and flour a pandoro pan of 1 kg capacity.

12. 12

    Now wet your hands and transfer the dough to a lightly buttered surface. Perform a few slap and fold folds, wetting your hands each time. Let the dough rest uncovered on the surface for 5 minutes.

13. 13

    Give the dough a few more folds to strengthen it. Using a stiff spatula, shape the dough and, always using the spatula, transfer it to the pan.

14. 14

    Dopo aver adagiato l'impasto nello stampo 40 coprite con pellicola senza tirarla, per lasciare all'impasto lo spazio per crescere 41. Lasciate lievitare a temperatura ambiente per 4-6 ore o fino a quando l'impasto non avrà raggiunto il bordo dello stampo.

15. 15

    Cuocete il pandoro in forno statico preriscaldato a 170° per circa 60 minuti sino a doratura della superficie. Per essere sicuri della cottura potete controllare con un termometro da cucina la temperatura al cuore del pandoro, dovrà raggiungere i 92° per essere cotto al punto giusto. Una volta cotto, sfornate il pandoro 43 e lasciatelo raffreddare per 30 minuti a temperatura ambiente. Trasferitelo poi su una gratella e lasciatelo raffreddare completamente 44. Una volta freddo spolverizzate con zucchero a velo. Il vostro pandoro fatto in casa è pronto per essere servito!