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Homemade Pandoro in open version easy and quick recipe this recipe WILL ALLOW YOU TO TAKE THE FIRST STEPS TOWARDS GREAT LEAVENED products such as pandoro and panettone starting to become familiar with the leavening agent, the leavening hours and the various phases of the dough Ingredients: Leavening agent milk I use lactose-free and if possible organic 100 g dry yeast such as mastrofornaio 1 teaspoon. 4 g granulated sugar 1 teaspoon 5 g knead and let it rest for 1 to 4 hours if the volume triples better if we are not in a hurry put it in the refrigerator with film for 24 hours Dough: water 40 g icing sugar. if you want it not so sweet. 150 gr if you want it normal 200 gr whole eggs 2 pcs 100 gr egg yolks 3 pcs 90 gr strong flour w 350 / 380. 200 gr normal flour 0 w 180 200 gr dark rum 20 gr finely grated peel of 1 orange and 1 lemon 6 gr