Quick and easy pandoro

When it comes to Christmas desserts, pandoro represents a timeless classic.

Following you will find the easy recipe for making a great pandoro with Manitoba Flour. Enjoy!

Ingredients

for a 750 gr mold

Preparation

The night before processing

• Place all the ingredients for flavoring in a bowl.
• Mix and cover with foil.
• Leave aside until ready to use.

The next morning

1. Place the flour for the poolish in the bowl of the planetary mixer.
2. Dissolve the yeast in the water and add it to the flour with the sugar.
3. Mix with a hand whisk, then cover and let rise 1 hour.
4. Add the flour for the dough, sugar, milk and water. Knead the ingredients with the dough hook for 5 minutes.
5. In a pitcher-type container , beat the egg yolks.
6. Add the egg yolks to the dough very slowly, continuing to process at speed 1.
7. Add theflavoring; knead to make the dough string together.
8. When it is smooth and homogeneous and pulls away from the walls, start adding butter a little at a time. Wait for the dough to regain its rope before adding more butter.
9. Work well to make it string perfectly.
10. Butter a 750-gram panettone mold.
11. Remove the dough from the bowl of the planetary mixer. Work with your hands on a work surface.
12. Form into a ball and pirlare.
13. Transfer the dough into the panettone mold.
14. Cover with foil and then with a damp tea towel.
15. Let rise in a warm place at a constant temperature (oven turned off with light on) until the top of the dough dome has reached the edge of the mold.
16. Bake in a 160-degree oven for about 40 minutes.
17. Bake and let the mold cool for 2 hours before inverting it remove the pandoro.

Thanks to Maddalena of Cucina Scacciapensieri for the recipe.