Pandoro by Morandin

The archenemy of ‘panettone’ in every Christmas diatribe, pandoro, as we know it today, originated in Verona, patented in October 1884 by the pastry chef Domenico Melegatti.
Tradition would see it as an evolution of the “Nadalin”, another Veronese Christmas cake in the shape of a star, for others the ‘pan de oro’ would derive from the Levà and for others it would date back to ancient Rome where a sweet bread was already being prepared with flour, butter and oil.
What distinguishes pandoro is certainly its softness, for which baking is crucial: in fact, the right temperature must be maintained evenly to preserve its typical consistency and avoid the formation of a crust.
In this preparation, the perfect heat of Moretti Forni’s F series, R series or S series, ensuring proper gelification of the starches, guarantees a textbook product with a longer and more natural shelf life. Let’s discover Mauro Morandin’s pandoro recipe together:

Pandoro ingredients (for approx. 16 Pandoros 1 kg)

Pandoro moulds

Heat: F series /R series – 145 °C – Baking time approx. 1 hour and 30 minutes

or

S series Pastrybake – “Panettone” programme

Evening dough

1750 g sugar
2500 g egg yolk
1600 g water
2 kg starter yeast
4 kg Manitoba flour
2 kg butter

Emulsion

400 g aromatic paste
400 g honey
500 g yolks
1200 g butter
300 g cocoa butter
120 g salt
10 g vanilla

METHOD

1. Pour the sugar with half the egg yolks and half the water into the mixer and knead for 10 minutes on first speed.
2. Add the flour and yeast while kneading. When the dough is firm enough, gradually add the rest of the egg yolks and water.
3. When the dough is firm again, add the butter.
4. When the mix becomes smooth, place in a sufficiently large container and leave to rise at 24 °C for 12-15 hours.
5. Prepare the emulsion with the above ingredients and let it rest in the fridge.

Morning dough

All the dough already prepared plus the emulsion, and

2 kg Manitoba flour
1 kg Custard

METHOD

1. When the evening dough has reached 2.5 or 3 volumes (depending on the type of flour used), place it in the mixer and add the 2 kg of flour mentioned above.
2. Mix till the dough is firm, add the custard and the previously prepared emulsion in 3 times.
3. When everything is mixed, place the dough on the work surface and divide it into 1150 g pieces.
4. Make it round and place to rise in the pandoro moulds for ca. 6 hours.

When baking the pandoro

5. One hour before the end of the rising time, set the ovens for baking:

F seriesF / R series preheat to 145 °C

S series start the “Panettone” programme

6. When the dough has risen, cut a cross in the centre and bake (on F series or R series bake for about 1 hour and 30 minutes).
7. At the oven signal, take out of the oven and leave to cool in the mould for at least 5 hours.

When to remove the pandoro from the mould

After 5 hours, when the pandoro has cooled completely, you can unmould and package it.