This recipe has been sent by our friend Luz María Lagoa Vives. Hello comrades. Happy Saint Friday Pastry Chef,,,,, this one in particular, with the collaboration of my son. (otherwise, it would have been unfeasible for me, given the circumstances in which I find myself.
Very happy with its result, a recipe that will remain established in my house for future Christmases.
I have to say that it is not AT ALL LABOROUS, it does take time, since it consists of several fermentations, but nothing difficult.
A classic Pandoro, hyper spongy crumb and very flavored by fermentations.
I hope you like it and I encourage you to do it ❤❤
Pandoro with thermomix
Pandoro with thermomix
People
6
Cooking time:
30 minutes
Total Time
30 minutes
Kitchen
Spanish Cuisine
Spanish Cuisine
Category:
desserts with thermomix
Pandoro ingredients with thermomix
STARTING DOUGH OR PREFERMENT
- 18 g fresh yeast
- 60ml water
- 60 gr strong flour
- 10 g sugar (5 ml of the invert and 5 g of the white)
- 1 egg (M)
1st MASS
- 220 gr strong flour
- 3 g fresh yeast
- 25 g sugar (15 ml of the invert and 10 g of the whitewash)
- 30 gr butter (TA)
- 2 teaspoons water
- 1 egg
2nd MASS
- The previous mass
- 220 gr strong flour
- 120 gr sugar (60 ml of the invert and 60 gr of the whitewash)
- 2 eggs (M)
- Pinch of salt
- A good splash of vanilla essence
- Zest of 1 lemon
FINAL PASTE
- 140 gr butter (T.A)
Preparation of Pandoro with thermomix
PREFERMENT
- We temper the water for just a few seconds in the microwave, add the yeast, stir.
- In a bowl, add the egg, sugar, water with yeast, and flour.
- We stir, cover and let it ferment for 2 hours.
1st MASS
- All the ingredients, except for the butter, in the glass, also the preferment,
- 40 seconds / speed 4
- Then we knead
- *2 minutes / V- spike,
- Add the butter in small cubes and knead
- 2 minutes / spike speed*
- We leave it inside the glass, covered with a cloth, for 1 “30 min.
2nd MASS
- We add all the ingredients to the glass,
- 40 seconds / speed 4
- Then we knead
- 3 minutes / spike speed
- We stop for 5 minutes and knead again for another
- 3 minutes / spike speed
- We let it increase in size for 2’30 min.
FINAL PASTE
- We stretch the dough with a rolling pin, place the butter in small cubes in the middle, close the middle with the dough.
- We roll, fold and roll.
- We leave it in the refrigerator for 25 minutes.
- After that time, we stretch and fold again with a rolling pin and put it back in the refrigerator.
- We will repeat this operation 3 times.
- The third time after doing the cold breaks, we form a ball.
- We grease the mold and place the dough.
- We cover and here we have two fermentation options, either wait 7 to 8 hours until the dough reaches the edge of the mold, or wait 40 minutes at room temperature for the fermentation to start and then put it in the refrigerator overnight and The next day, take out to temper for 2 hours (I have opted for this last option)
BAKED
- Oven preheated to 150°, heat up and down
- We bake for about 55/60 min.
- If you see that it is browning excessively, the last 10 minutes / place silbal paper.
- We turn off and remove to cool on a rack.
- After 25 minutes, remove from the mold and let it cool on a rack.
- Once cool, sprinkle powdered sugar.
- ONLY LEFT TO ENJOY, GOOD PROFIT
