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Pandorini – 's Pandorini recipe – Italian Cuisine

The evening before, prepare the aromatic mix by placing the grated orange peel, honey, vanilla and rum in a bowl. Stir to obtain a homogeneous mixture, cover the bowl with the film and let it rest for about 8 hours.

Now prepare the leavened dough by putting the flour in a bowl with water, honey and baking powder and knead the dough until you get a batter. Cover the bowl with the film and let it rise for about 2 hours.

When the batter is doubled in volume, you can proceed with the dough.
Pour into the mixing bowl, where there is the batter, flour, sugar, milk and aromatic mix. Put the hook and start working the dough at low speed.
Mix then add the egg, and work until almost to knead the dough.
Then add the melted but cold white chocolate.

Then, gradually add the cubed butter and the salt to the dough.

From time to time turn off the planetary, to make it cool, overturn the dough on a plane, then resume working

You will have to work the dough for about 30 minutes or until you get the classic veiling.

Pirlate the dough now bringing the ball with your hands towards your belly, so that it is perfectly smooth on the surface.
Put the dough in a bowl, cover with the film and let it rise in the oven with the light on for about 4 hours or until the dough is tripled.

Now place the dough on a plane and trying not to crush the leavening bubbles inside, take pieces of dough and make balls of 50 gr each.
Put the balls obtained with the smoothest surface towards the base of well-buttered pandoro molds.
Cover the mold with the film and let it rise until the pandoras come out of the molds, it will take about 4 hours.

Cook in the middle part of the oven at 175 ° for about 20/25 minutes.
Take out your pandorini and remove them from the molds, then let them cool

Cover them with icing sugar and serve your pandoris. Alternatively, immediately place them in a plastic food bag and seal everything well.

Cardamom brioche – Recipe Brioche with cardamom – Italian Cuisine

In a saucepan put the milk, the essence of vanilla, the butter and melt on the stove.

In a large bowl mix the flour and sugar and then add the crumbled yeast.
After turning, add the milk with the butter and knead the dough.

Now put the egg and mix everything with a spoon.
Work the dough mixture afterwards when it will not have a smooth consistency.
Add some flour if necessary.

Cover with a clean cloth and let rise for 1 hour or until it doubles in size.
After this time resume the dough and roll it out, rectangular, up to 25 x 45 cm.

In a small bowl add the sugar with the butter.
Then add the cardamom and cinnamon and mix.

Roll out the filling over the entire rectangle.
Fold one side of the latter halfway up and do the same with the other side, overlapping it.

First cut in half and then divide into many strips about 2 cm thick.
Cut each strip in the center, leaving the joined edge.
Then create, with each, some twists.

Now form the brioche by taking the ends of each twist, turn them on the opposite side and close with a knot.

Transfer the brioche on a baking tray lined with parchment paper, cover with a clean cloth and let rise for 30 to 60 minutes.

Put the sandwiches on a baking sheet covered with baking paper, cover with a clean cloth, and leave to rise for 30 minutes to 1 hour.
Cook at 220 ° C for 10 minutes.

Your cardamom brioche are ready to be tasted.

TAGS: Brioche Cardamom Recipe | How to prepare Brioche with cardamom | Brioche with cardamom recipe

Biscuits sachets from you – Italian Cuisine

In a planetary put the diced butter with sugar and vanilla and work until creamy.
Add the egg then the salt and work until a homogeneous mixture is obtained.

Now add the wholemeal flour and the 00 flour and a pinch of yeast and knead until you get a homogeneous loaf. Wrap it in the film and let it rest in the fridge for 3 hours.

Now roll out the pastry with a rolling pin on a floured surface until it is 5 mm thick.
With the help of a knife cut out the rectangles, then bevel them on two corners to create the classic tea bag shape.

Transfer the sachets to a baking sheet covered with baking paper and, using a wooden stick, drill a hole in the top of each sachet.
Bake the biscuits in a static oven at 180 ° for 12/14 minutes. Once baked, let it cool.

Meanwhile, attach some cardboard labels to a string of string and put it in the little hole in the biscuit. Then melt the chocolate in a bain-marie.

Then dip the bottom of each biscuit in chocolate, place the biscuits on a sheet of baking paper and let them dry for 5-10 minutes.

Your sachet biscuits are ready to be served.

TAGS: Recipe Biscuits sachets yourself | How to prepare Biscuits sachets yourself | Biscuits sachets recipe yourself