Here’s the Pandoro recipe by Giovanni Pina from Pasticceria Pina, Trescore Balneario, BS.
Doses are prepared for artisanal laboratories. Don’t Try this at Home!
Starter
370g Starter yeast
Let rise for 19 hours at 20°C. Volume increase: 4 times with respect to the start, Ph 4.09; lactic acid 12.
First dough
370g Starter
670g Flour W 360/380
290g Water
Temperature: 25°C; 60% relative humidity; leavening time: 5 hours; volume increase: 3.5 times with respect to the start.
Second dough
1,300g of the first dough
2,600g Flour W 360/380
1,100g Water
Temperature: 25°C; 60-70% relative humidity; leavening time: 3.5 hours; volume increase: 3 times with respect to the start; From this dough tear off 370 g which you will use as a starter for the following doughs. With the rest of the dough start making the pandoro itself.
Third dough
3,500g Second dough (yeast)
3,500g Flour
2,100g Water at 24°C
250g Low fat milk powder
9,350g Total dough
Sift the flour with the low fat milk powder and add the water. When the dough is evenly mixed add the initial yeast. When the dough has become smooth leave it to prove at 28.5°C with a relative humidity of 60-70% for two hours. Final temperature of the dough: 28.5°C; increase in volume: 1.6 times with respect to the start.
Fourth dough
10,400g Flour
9,350g Third dough
5,300g Whole eggs
700g Sugar
600g Butter
450g Brewer’s yeast
26,800g Total dough
Mix the flow with the crumbled beer yeast and knead with the third dough and half the eggs. When the dough has become smooth add the sugar, and when that has become smooth add the rest of the eggs. Knead again until the dough becomes smooth and then add the softened butter. Prove at 28.5°C with a relative humidity of 60-70% for one hour. Final temperature of the dough: 28.5°C; increase in volume: 1.9 times with respect to the first. When it has finished this prove then proceed with the fifth dough.
Fifth dough
Phase 1
26,800g Fourth dough
17,300g Flour
10,350g Whole eggs
200g Water
Mix the flour with the whole eggs, the water and the fourth dough. Work until you achieve a smooth and even dough. Move onto phase 2.
Phase 2
5,900g Sugar
2,800g Water
700g Butter
300g Low fat 1milk powder
9 Vanilla pods
Add the sugar in two parts to the dough from phase 1, along with the milk powder and half the water. Combine the dough and add the rest of the sugar, the rest of the water and scoop out the vanilla pods. Mix until the dough becomes smooth again and add the softened butter. Proceed to phase 3.
Phase 3
7,100g Sugar
2,100g Egg yolks
Add the sugar in three parts, always waiting until the mixture has become elastic before adding any and then add the egg yolks in two parts. Move on to phase 4.
Phase 4
5,000g Sugar
1,000g Eggs
500g salt
400g grated cocoa butter
To the dough from phase 3, add the sugar in three parts, each time waiting for the dough to become elastic before adding any more. Then add the eggs in two parts, the salt in two parts and finally the cocoa butter. Move on to phase 5.
Phase 5
19,700g Beaten butter
Incorporate the lightly beaten butter to the dough from phase 4.
Final phase
Divide the dough and let it cool in the blast chiller until it reaches 22°C. Put the divided up and chilled dough in the special pandoro molds letting the bottom side of the dough drop without it rolling over (rolling the dough damages the formation of the air holes in the final product). Set aside to leaven for 11 hours at a temperature of 30°C with a relative humidity of 50%. When the dough has started to mushroom over the top of the mold it is ready to be baked. Prick the surface to avoid forming air bubbles and bake in the oven at 180°C. Take out of the mold after two hours and wrap up within 8 hours.
Sugar for the pandoro
300g Butter
300g Icing sugar
300g Potato flour
300g Icing sugar
15g Vanilla
150g Rum 70°
7,000g Icing sugar
500 g Potato flour
In a mixing bowl beat the first two ingredients (the butter and icing sugar), then add the next two ingredients, which have previously been sifted together (the potato flour and icing sugar). Combine and add the vanilla and the rum. Work until you have achieved an even consistency and add the last two ingredients which have previously been sifted together (the icing sugar and potato flour).