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Puffed Pandoro

Puffed Pandoro



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The recipe for pandoro sfogliato comes one year after my first experiment to prepare pandoro at home with brewer's yeast. The difference with last year is in the puff pastry, that is, instead of putting everything directly inside the dough, the butter is absorbed at a particular moment by making folds of the dough, as is done for puff pastry. I started from the recipe of the similar sisters to which I made only 2 small changes by decreasing the yeast and increasing the sugar and I broke the process in two days. In fact, before the peeling, the dough rests for 1 hour, I did it for one night so as to have a more convenient time to make the last leavening of the pandoro. The hard work I did was well rewarded, I got a soft, fragrant and sweet pandoro at the right point, if you want to try your hand at this venture too, this is my recipe, in which I tried to explain and photograph all the steps with care and giving you a schedule of times and a division of the processing steps. If you try the recipe, let me know how it went, for now I leave you and wait for your feedback;)

Method

How to make puffed pandoro

Lievitino preparation
50 grams of flour 0
60 grams of water
10 gr of brewer's yeast
25 grams of sugar
1 yolk

Dissolve the yeast in the water at room temperature, add the sugar, the yolk and the flour, and start kneading.

Cover the dough with cling film and let it rise for 2 hours in the off oven.

First Dough Preparation
200 g flour 0
2 gr of brewer's yeast
25 g sugar
30 gr of butter
1 egg

Dissolve the yeast in a tablespoon of water, then add it to the yeast. Also add the flour and start kneading.

Also add egg, sugar and softened butter, and mix with the leaf

Then put on the hook and knead for 15 minutes making the dough string well

You will need to obtain a smooth and elastic dough. Shape it into a ball and put it to rise, covering the bowl with cling film, in the off oven, for about two hours or until doubled.

Second Dough Preparation
200 g flour 0
130 g sugar
20 g Honey
2 eggs
1 tsp vanilla essence
grated lemon peel
a pinch of salt

Add the honey and flour to the first mixture, alternating it with the lightly beaten eggs.

Knead for 5 minutes.

Then add sugar, grated lemon peel, salt and vanilla.

Do not worry if the dough will be very soft at the beginning, slowly the 0 flour will release the gluten and absorb everything.
After 20 minutes, if you think it necessary, add a spoonful of flour, one :)

Shape it into a ball and put it in the fridge for 1 hour, covering the bowl with plastic wrap. For my convenience, I left the dough in the fridge all night, and started again the next morning.

Preparation Peeling

220 g of butter

After the indicated time, take the dough from the fridge, rework it quickly on the pastry board, then roll it out until you get a square and put the butter cut into sheets in the center.

Close the edges of the square in the center, above the butter.

Fold in three parts.

Then turn the dough 90 °.

Gently roll out the dough with a rolling pin, fold the upper flap towards the center, overlap the lower one, then refrigerate for 30 minutes.

Pick up the dough and repeat the folding operation in the same way for another 2 times. Now form a ball.

Grease the pandoro mold with plenty of butter.
Put the dough in the mold with the smooth side facing the bottom, then cover with cling film and put it in the oven off to rise.

Let it rise for 6 hours or until the dough reaches the edge of the mold. Then remove the film and sprinkle the pandoro with a little cold melted butter

Bake the pandoro in a preheated oven at 150 ° and cook for 45 minutes. If it gets too colored on the surface, cover it with a little silver paper.
Once cooked, remove from the oven and let it cool for 30 minutes in the mold.

Turn the peeled pandoro upside down on a rack so that air passes underneath and let it cool completely.

Once cold, better the next day, put it on a serving dish and sprinkle the surface with vanilla icing sugar and serve.


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