You also belong to that category of people who, when it comes to mother yeast, know the meaning of refreshment and redundant? Then arm yourself with patience, lock yourself in the house for two days and, with the sourdough, try to prepare the Pandoro, at least once in your life. The commitment and the work will be repaid exponentially from the satisfaction and from the unbeatable taste of your little big masterpiece.

Pandoro ingredients with sourdough

For the first dough with pandoro with yeast
– 120 g of sourdough
– 210 g of Manitoba flour
– 100 g of warm water
– 90 g of granulated sugar
– 100 g of butter at room temperature
– 6 egg yolks

For the second dough with pandoro with yeast
– 120 g of 00 flour
– 3 egg yolks
– 100 g of melted butter and left to cool
– 1 tablespoon of honey
– 20 g of sugar
– a pinch of salt
– 1 vanilla pod

Process for preparing pandoro with yeast

1st day: refreshments and first dough
Reinforce the sourdough, cooling it at least 4 times every 4 hours, use the same flour that you will use later for the recipe. After another 4 hours from the last refreshment, work in the bowl of one planetary at low speed the amount of sourdough request with water and flour. Add i yolks lightly beaten when the mixture is homogeneous and elastic. Also add it sugar and then the butter very soft cut into small pieces.
Work the planetary mixer for at least 45 minutes at very low speed. After this time, let it rise the first dough in a warm place for at least 12 hours, until the volume will not be tripled.

2nd day: second dough and baking
Add to the melted butter and made to cool down egg yolks, honey, seeds of vanilla pod and sugar. Work these ingredients until you get a creamy mixture and then add it little by little to the first leavened dough, continuing to work it at low speed with the planetary mixer. Once the two compounds are joined, let the planetary mixer go for at least another 10 minutes.
Pandoro is starting to take shape: transfer it from the bowl to the previously floured work surface and form a ball, rotating the mixture on itself (this procedure is called "pirlatura"). Transfer the dough ball to the classic star mold lightly greased with butter. You do rise for another 8-10 hours, until the pandoro has again tripled its volume, and cook in a preheated oven at 180 ° for 50 minutes, placing the pandoro on the lowest shelf of the oven. After the cooking time, let the cake rest for at least an hour before transforming it. If you can resist taste your pandoro with yeast the next day, well sprinkled with icing sugar: it will be even better.

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