• 8 hours
  • Medium

Pandoro (with brewer's yeast) single dough

Ingredients (for an 800 g mold)
For the leavening
80 g of Type 0 Manitoba flour
80 ml of water
12 g of fresh brewer's yeast
20 g of granulated sugar

For the dough
The yeast you have created before
450 of Type 0 Manitoba flour + another 2 heaped tablespoons 
150 g of sugar
80 ml of water
2 eggs
3 yolks
150 g of soft butter
5 g of salt
The seeds taken from a vanilla bean

To decorate
Icing sugar

For the leavening
Start by preparing the yeast: in a bowl mix the barely warm water with the sugar, and then add the crumbled fresh brewer's yeast.
Stir it all together with a teaspoon and let the components dissolve. Now add the flour and continue stirring the mixture with the help of a whisk or wooden spoon. Then cover it with plastic wrap and let it rise for about 45 minutes/one hour on a rack of the oven, which should be turned off but with the light on. 

For the dough
Inside the bowl of a planetary mixer or in a large bowl, pour flour, yeast and room-temperature water, and start kneading. Incorporate the eggs and yolks into the mixture, still kneading, and proceed mixing for about ten minutes, if working with a planetary mixer, or about 20 minutes, if working by hand. To optimize preparation time, we recommend using a mixer. Once you have a smooth dough, slowly add the sugar and continue mixing until it is completely incorporated. Now add the soft butter, a little at a time, and continue kneading according to the method you have chosen (ten minutes with the planetary mixer, twenty minutes by hand). Add the salt, the seeds of a vanilla bean, and mix these ingredients in as well, adding a couple of tablespoons of flour if necessary. 
When the dough is smooth and elastic, pour it onto a buttered work surface and make 5-6 folds by folding the dough in three parts.
Now place the dough back inside a buttered container and let it rise until doubled in size. This depends on the temperature and humidity of the environment in which you are working (faster in warmer conditions, slower in colder environments).
After the rising time has elapsed, take the dough and pour it back onto the buttered work surface, then gently make 2-3 more folds and quickly knead it with the help of a tarot or spatula to form a ball. Meanwhile, butter with a brush an 800 g pandoro mold, preferably nonstick, and pour the dough inside; then cover it with plastic wrap and let it rest for at least 3 hours or until the dough has reached the edge of the mold. 
At this point preheat the oven, setting it to 365°F in static mode, and bake your pandoro for about ten minutes; then lower it to 338°F and bake for another ten minutes, and then again at 320°F for another 10 to 15 minutes. If you notice that the surface of the pandoro is darkening too quickly, cover the cake with aluminum foil and continue baking; alternatively, you can bake the pandoro on the bottom of the oven for the last 5 minutes. When the baking is finished, take the pandoro out of the oven and cover it with a tea towel, then let it cool. When it is almost cold, unmold it, let it cool a little more and then dust it with plenty of powdered sugar.

In collaboration with Vaniglia Cooking

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