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Rich recipe Pandoro

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Ingredients

DOLCE FORNO g 2.700
water g 900
water g 400
yeast g 35
unsalted butter 82% fat g 200

Preparation

Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:

Ingredients

DOLCE FORNO g 3.375
eggs g 700
eggs g 700
sugar g 600
egg yolk g 850
unsalted butter 82% fat g 900

Preparation

Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:

Ingredients

unsalted butter 82% fat g 2.250
egg yolks g 600
caster sugar g 600
honey g 400
BURRO DI CACAO g 225
vanilla beans 4
candied orange paste g 350
grated lemon zest g 20

Preparation

Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:

Ingredients

DOLCE FORNO g 3.375
liquid cream 35% fat g 375
eggs g 600
unsalted butter 82% fat g 500
caster sugar g 375
egg yolk g 1.000
salt g 120

Preparation

Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold. SECOND DOUGH:

Ingredients

BIANCANEVE To Taste

Ingredients

liquid cream 35% fat g 500
JOYGELATO MASCARPONE g 45
water g 100
LILLY NEUTRO g 100
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You can replace DOLCE FORNO with DOLCE FORNO MAESTRO and follow the same recipe.

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