Waiting for Christmas: the dessert

Ingredients

• First Dough
• 400 g of type 0 flour for pandoro W380/400
• 150 g of liquid sourdough (licoli) refreshed twice on the same day
• 150 g of water
• 100 g of egg yolks
• 125 g of granulated sugar
• 150 g of centrifuged butter
  
  
• Second Dough
• All of the first dough, risen to four times its original volume
• 100 g of flour for panettone
• 100 g of egg yolks
• 50 g of whole eggs
• 75 g of powdered sugar
• 150 g of butter
• 9 g of salt
• 25 g of honey
• 25 g of cocoa butter
• 50 g of orange paste
• 1 bourbon vanilla pod

Method

• Place all the ingredients for the first dough, except the butter, into a stand mixer.
• Knead until the dough becomes smooth, elastic, and well-incorporated.
• Gradually add the softened butter in two portions, ensuring each is fully absorbed before adding the next.
• Allow the dough to rise at 27–28°C until it quadruples in volume. This process can take 8–12 hours, depending on the strength of your sourdough starter.
  
  

Evening preparation

• Prepare an emulsion by mixing the sugar, butter, honey, cocoa butter, orange paste, and vanilla (from the ingredients listed for the second dough).
• Store the emulsion at room temperature overnight.
  
  

Second dough preparation

• Combine the risen first dough with the flour in the stand mixer and knead until the dough becomes elastic and well-incorporated.
• Add the salt, whole eggs, and egg yolks in two portions, ensuring the dough becomes smooth and cohesive after each addition.
• Incorporate the prepared emulsion in three portions, allowing the dough to return to a smooth and uniform texture before adding the next.
• Rest the final dough at 28°C for one hour.
• Divide the dough into two portions of approximately 800 g each. Fold each portion onto itself and let it rest on the work surface for 30 minutes.
• Repeat the folding process to strengthen the dough, then place it in well-buttered molds with the seam side up.
• Let the dough rise at 26°C until it reaches the top edge of the moulds.
  

Baking and cooling

• Bake at 170°C for 45–50 minutes, or until the internal temperature reaches 96–97°C.
• Cool the pandoro in the molds for 2 hours, then invert and hang them to dry for 6 hours.
• Once dried, store the pandoro in bags, spraying the interior of the bags with food-grade alcohol beforehand to ensure freshness.