Find out the traditional recipe recommended by PiùDolci!
Melt the yeast in warm water and add sugar, egg yolk and flour. Mix well all the ingredients and put the mixture in a warm place, letting it rise for 1 hour. Melt the yeast in the water and join it with the first mixture. Knead it well until it is becoming a homogeneous dough. Cover it with a towel or a plastic wrap and let it rise in a warm place for 1 hour. Add to the risen dough the remaining flour, sugar, salt and vanilla, eggs and grated peel of citrus fruits.
Knead it well and cover with a cloth. Let it rise in a warm place for about 90 minutes.
Work the dough again for few seconds in order to deflate it, then put in the fridge for 30 minutes. Roll the dough out with a dusted rolling pin and make the shape of a square with the side of 30 cm.
First fold: put into the center the soft butter cut into small pieces. Fold the four corners toward the center joining them with each other in order to cover all the butter. With a rolling pin stretch the dough to obtain a rectangle of about 50×30 cm. Fold it up for the 1/3 of the dough, take the opposite side and bend again towards the center (fold in third). Place the dough in the fridge for 15 minutes.
Second fold: resume the dough and spread it in a rectangle as large as the previous one; make another fold in third, and place it in refrigerator for 15 minutes.
Third fold: repeat the operation of fold in third and place it back in the fridge for 15 minutes (at the end the dough will be folded 3 times). Take the dough again, bead the two sides towards the center of the rectangle and rolling the dough into a ball. Put it into the Pandoro mold with the smooth side toward the base of the mold. The mold has to be previously greased and floured. Let it rise for 5-6 hours until the dough will increases in volume.
When the dough will exceed the top of the pan, the Pandoro will be ready for cooking.
Put it in the preheated oven at 170° a little bowl with water and bake the Pandoro cooking it for 15 minutes. Bring the temperature down to 160° for other 5 minutes. Take out of the oven and wait 15 minutes before turning it down on a dish. After cooling sprinkle them with some powdered sugar and decorate them using some sugar paste shapes to mold with the gardenia or petunia cutters.
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