Pandoro – Christmas Golden Bread

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Pandoro – Christmas Golden Bread Cooking Steps

Knead the ingredients for the preferment dough into a ball, cover with plastic wrap, and refrigerate for at least 12 hours.

Tear the preferment dough into small pieces, put them in a bread bucket, add other liquid ingredients, cover the flour with the liquid, put salt and sugar in opposite corners, dig a small hole in the middle of the flour, put yeast in it, and start the bread machine to knead the dough for 10 minutes.

After kneading for 10 minutes, add butter and continue to knead for another 10 minutes.

Knead until the dough is fully expanded and can be stretched into a thin glove film.

Add lemon zest and continue to knead for 3 minutes until it is fully integrated.

Take out the dough, put it in the oven for the first fermentation at 30 degrees for 1 hour.

Ferment the dough until it is 2.5 times larger.

Divide the dough into 65g pieces, deflate, and roll into balls.

Put the dough into the Pandoro mold, put it in the oven for the second fermentation at 37-38 degrees, and ferment until the mold is 8/10 full.

Press a heavy baking tray on the mold, put it in a preheated oven, and bake at 170 degrees for about 25 minutes.

Cool before serving.

Full of egg flavor and disappears quickly.