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ingredients

IngredientsQuantity
Flour1000g
Water (+/- 30°C)350g
Egg Yolks400g
Tradizy® Panettone 40g
Salt10g
Sugar250g
Butter300g
Optional (Lemon and orange Zest)

FEATURED PRODUCTS

Pandoro

Serving Size

16 pieces

Time Required

4 hours 30 minutes

Serving Suggestion

Best served dusted with icing sugar, perfect as a holiday centerpiece

Preparation

  1. Mix flour, water, egg yolks, Tradizy® Panettone Blend, salt, two-thirds sugar for 6 minutes.
  2. Add remaining sugar and mix 7 minutes more.
  3. Add butter, lemon, and orange zest, mix 7 minutes until smooth.
  4. Ferment 60 minutes at 30°C until dough reaches 28°C.

Shaping

  1. Divide into 16 portions, rest 30 minutes.
  2. Shape into balls, place into pandoro molds, proof 2 hours 30 minutes at 30°C with 85% humidity.

Baking

  1. Bake at 180°C, then reduce to 155°C for 50 minutes until golden brown.

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← back

Pandoro

Serving Size

Time Required

Serving Suggestion

Preparation

  1. Mix flour, water, egg yolks, Tradizy® Panettone Blend, salt, two-thirds sugar for 6 minutes.
  2. Add remaining sugar and mix 7 minutes more.
  3. Add butter, lemon, and orange zest, mix 7 minutes until smooth.
  4. Ferment 60 minutes at 30°C until dough reaches 28°C.

Shaping

  1. Divide into 16 portions, rest 30 minutes.
  2. Shape into balls, place into pandoro molds, proof 2 hours 30 minutes at 30°C with 85% humidity.

Baking

  1. Bake at 180°C, then reduce to 155°C for 50 minutes until golden brown.

ingredients

IngredientsQuantity
Flour1000g
Water (+/- 30°C)350g
Egg Yolks400g
Tradizy® Panettone 40g
Salt10g
Sugar250g
Butter300g
Optional (Lemon and orange Zest)

FEATURED PRODUCT

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