RECIPE PANDORO

1. Mix all the ingredients together.
2. Let it rest for 12 hours.
*This is a quick solution if you don’t have a sourdough starter.

1. Place all the ingredients in the mixer along with the yeast dough
and knead for 5 minutes at speed 4, or until the dough is fully
incorporated and smooth.
2. Place it in a bowl, cover with plastic wrap, and let it rest for 2
hours at 26 °C.

1. Dissolve the turmeric in the milk.
2. Place all the ingredients, except the plant-butter, in the mixer
with the first dough.
3. Knead for 6 minutes at speed 4, or until everything is fully
incorporated.
4. Increase the speed to 6, then add the plant-butter gradually and
knead for 10 minutes, or until the dough is fully emulsified, being
careful not to over-knead so the plant-butter doesn’t melt into the
dough.
5. Divide the dough into 830 g portions for the large pandoro and
60 g portions for the small one.
6. Shape the dough into a ball and place it in the previously greased
mold, with the smooth side down, pressing firmly to remove any
air underneath.
7. Let ferment at 26 °C with 80% humidity for three hours, or until
the dough slightly rises above the mold.
8. Bake in a convection oven, fan setting 1, for 45 minutes for the
large ones and 22 minutes for the small ones at 150 °C.
9. Check that the internal temperature reaches 90 °C.
10. Remove from the mold and let it cool.
11. Dust with sugar on top, or place in a bag with 40 g of powdered
sugar and shake the bag as traditionally done in the city of Verona.
12. Enjoy it as is, or slice horizontally into three layers and fill with
your favorite cream