Quick recipe Pandoro

Difficulty level

Ingredients

DOLCE FORNO	g 6.500
water	g 3.500
unsalted butter 82% fat	g 1.300
yeast	g 220

Preparation

Knead until a smooth, dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 2 hours and 30 minutes so that the volume trebles. EMULSION:

Ingredients

unsalted butter 82% fat	g 2.000
sugar	g 400
egg yolk	g 500
BURRO DI CACAO	g 250

Preparation

Knead until a smooth, dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 2 hours and 30 minutes so that the volume trebles. EMULSION:

Ingredients

DOLCE FORNO	g 4.500
egg yolk	g 2.500
unsalted butter 82% fat	g 700
sugar	g 1.000
ZUCCHERO INVERTITO	g 250
salt	g 100

Preparation

Knead until a smooth, dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 2 hours and 30 minutes so that the volume trebles. EMULSION:

Ingredients

BIANCANEVE PLUS

To Taste