Rich Pandoro Recipe
First dough, Second dough, Third dough, Fourth dough and Not assigned to a dough — an IRCA recipe in 5 components. Uses Irca Chococream Pistachio 5 kg.
- water temperature (first dough)
- 28-30 °C
- dough temperature (first dough)
- 26-28 °C
- proofing temperature (first dough)
- 28-30 °C
- proofing time (first dough)
- 4 h
Ingredients
First dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 2700 g |
| Water (28-30°C) | 900 g |
| Water | 400 g |
| Yeast | 35 g |
| Unsalted butter 82% fat | 200 g |
Second dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 3375 g |
| Eggs | 700 g |
| Eggs | 700 g |
| Sugar | 600 g |
| Egg yolk | 850 g |
| Unsalted butter 82% fat | 900 g |
Third dough
| Ingredient | Quantity |
|---|---|
| Unsalted butter 82% fat | 2250 g |
| Egg yolks | 600 g |
| Caster sugar | 600 g |
| Honey | 400 g |
| Burro DI Cacao | 225 g |
| Vanilla beans | 4 |
| Candied orange paste | 350 g |
| Grated lemon zest | 20 g |
Fourth dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 3375 g |
| Liquid cream 35% fat | 375 g |
| Eggs | 600 g |
| Unsalted butter 82% fat | 500 g |
| Caster sugar | 375 g |
| Egg yolk | 1000 g |
| Salt | 120 g |
Not assigned to a dough
| Ingredient | Quantity |
|---|---|
| Irca Chococream Pistachio 5 kgChococream Pistacchio | 1000 g |
| Joypaste Pistacchio Pura | 200 g |
| Pure alcohol | 50 g |
Method
- First dough
Knead until a smooth dry look is obtained. The temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C for 4 hours until the volume has increased approximately fourfold.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.