Pandoro
Ingredients
Part Esponja
Part Reforço
Part Acabamento
Process
01. Place the Zeelandia Brioche, cold water, and fresh yeast in the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes or until a smooth and hydrated dough is obtained. Round the dough.
03. Cover with plastic wrap. Let it rest for 1 hour and set aside.
DOUGH STRENGTHENING
01. Place the Zeelandia Brioche, sugar, and butter in the mixer and mix on low speed (speed 1) for approximately 1 minute.
02. Add the reserved sponge, egg yolks, eggs, lemon and orange zest, and half of the cold water (300 ml) and mix on low speed (speed 1) for approximately 3 more minutes.
03. Gradually add the remaining cold water and beat on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Divide into portions of 700 g. Round the dough.
05. Cover with plastic wrap. Let it rest for 10 minutes.
06. Round the dough again and place it in pre-greased pandoro molds.
07. Ferment in a fermentation chamber (32°C) for approximately 3 hours or until ready.
08. Bake at 160°C for approximately 50 minutes in a convection oven.
09. Unmold and cool.
FINISHING
01. Sift powdered sugar over the pieces.
02. Package in plastic bags.
Tips
- It is recommended to use cold egg yolks, eggs, and butter to prevent the dough from heating during mixing.
- Alternative Baking:
* Turbo Oven: 130°C for approximately 40 minutes.
Yield
11 Units of 710 g
Equipment
Mixer , Oven , Grater , Sieve , Scale , Flat Baking Trays , Pandoro Mold , Container , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 226 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 7.9 | % VD (*) |
| Aç adicionados (g) | 7.3 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 8.9 | % VD (*) |
| Gorduras saturadas (g) | 4.7 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 217 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pandoro
How to make it
SPONGE
01. Place the Zeelandia Brioche, cold water, and fresh yeast in the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes or until a smooth and hydrated dough is obtained. Round the dough.
03. Cover with plastic wrap. Let it rest for 1 hour and set aside.
DOUGH STRENGTHENING
01. Place the Zeelandia Brioche, sugar, and butter in the mixer and mix on low speed (speed 1) for approximately 1 minute.
02. Add the reserved sponge, egg yolks, eggs, lemon and orange zest, and half of the cold water (300 ml) and mix on low speed (speed 1) for approximately 3 more minutes.
03. Gradually add the remaining cold water and beat on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Divide into portions of 700 g. Round the dough.
05. Cover with plastic wrap. Let it rest for 10 minutes.
06. Round the dough again and place it in pre-greased pandoro molds.
07. Ferment in a fermentation chamber (32°C) for approximately 3 hours or until ready.
08. Bake at 160°C for approximately 50 minutes in a convection oven.
09. Unmold and cool.
FINISHING
01. Sift powdered sugar over the pieces.
02. Package in plastic bags.
Tips
- It is recommended to use cold egg yolks, eggs, and butter to prevent the dough from heating during mixing.
- Alternative Baking:
* Turbo Oven: 130°C for approximately 40 minutes.
Yield
11 Units of 710 g
Equipment
Mixer , Oven , Grater , Sieve , Scale , Flat Baking Trays , Pandoro Mold , Container , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 226 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 7.9 | % VD (*) |
| Aç adicionados (g) | 7.3 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 8.9 | % VD (*) |
| Gorduras saturadas (g) | 4.7 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 217 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.