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Puff-pastry pandoro

A

flour g 210
mother yeast g 210
water g 110

Mix the ingredients using a kneading-machine and a hook until a smooth knead is obtained. Let leaven at 28°C for 2 hours.

 


B

flour  g 480
milk g 240

Mix together flour and milk, with kneading-machine and a hook, until a smooth knead is obtained. Let leaven at 28°C for 3 hours.

 C

flour g 480
sugar g 60
butter g 30
egg g 240

Knead the ingredients, ever using a kneading-machine and a hook, until a smooth knead is obtained.

 D

brewer’s yeast  g 30
flour g 120
water g 60
sugar g 15

Knead all the ingredients, with a kneading-machine and hook, until a smooth knead is obtained. Let leaven at 28°C.

 E

flour g 1200
egg g 600
sugar g 180
butter g 120

Knead together the E kneading with the D one.

 F

flour g 1.920
egg g 1.500
butter g 300
sugar g 90
icing sugar g 600

Knead all the ingredients, with a kneading-machine and a hook, until a smooth knead is obtained. Add the mixture realized with A; B, D, and E kneading. Finish putting 3 times the G emulsion.

 G

butter g 2.700
salt g 40
honey g 60
vanilla g 30
cocoa butter in pieces g 90

Emulsify with the whip and combine to the kneading. Share the knead in pieces of 1,050 g, turn and let rest for about 60 minutes in a stove at 35°C, with moisture at 0%.
Turn again and put them in the moulds previously buttered.
Let leaven for about 12 hours, or however until the knead has filled the ¾ of the mould. Cook in the oven at 175°C for 45 minutes with close valve and for 10 minutes open valve. After about 1 hour take out of the oven, let rest and cool for about 6 hours at room temperature. Sprinkle with icing sugar and pack.

Luigi and Alessandro Biasetto
www.pasticceriabiasetto.it
Photo by G. Bononi


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TRADITIONALS

The pastiera according to ICIF

Puff-pastry pandoro

Fried sweet doughnuts

Grape must doughnut

Grape bread

Peeled almond pinolate

Almond biscuits and merletti

Colomba pasquale

Meliga pastries

Zurigo

Pandolce

Royal paste or almond paste

Panettone

Panone from Bologna