Pandoro is a traditional Italian bread that is typically enjoyed during the Christmas season. It is known for its soft and buttery texture, along with its star-shaped design. While making from scratch can be a time-consuming task, using the Bimby, a popular kitchen appliance in Italy, can simplify the process. In this article, we will guide you through the steps of making a pandoro with the Bimby.

Ingredients:

– 500g bread flour
– 150g unsalted butter, softened
– 150g granulated sugar
– 4 large eggs
– 120ml warm milk
– 10g active dry yeast
– 1 tablespoon vanilla extract
– Zest of 1 lemon
– A pinch of salt
– Icing sugar, for dusting

Instructions:

1. In the Bimby mixing bowl, dissolve the yeast in warm milk. Allow it to sit for about 10 minutes until frothy.

2. Add the flour, softened butter, sugar, eggs, vanilla extract, lemon zest, and a pinch of salt to the bowl. Secure the lid and knead the dough using the Bimby’s bread function for about 10 minutes or until the dough becomes smooth and elastic.

3. Transfer the dough to a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for approximately 2 hours or until it doubles in size.

4. Once the dough has risen, gently punch it down to release any trapped air. Divide the dough into two equal portions. Take one portion and divide it into four smaller portions. Shape each small portion into a ball or roll.

5. Grease a pandoro mold or a star-shaped cake mold generously with butter. Place the four small dough balls evenly in the bottom of the mold. Press them down gently.

6. Take the second portion of the dough and divide it into eight smaller portions. Shape each small portion into a ball or roll and place them on top of the first layer in the mold.

7. Cover the mold with a clean kitchen towel and allow it to rise again for approximately 1-2 hours until it almost reaches the top of the mold.

8. Preheat the oven to 180°C (350°F). Bake the pandoro in the preheated oven for about 40-45 minutes or until it turns golden brown and a toothpick inserted into the center comes out clean.

9. Once baked, remove the pandoro from the oven and let it cool in the mold for about 15-20 minutes. Then, carefully transfer it to a wire rack to cool completely.

10. Once the pandoro has cooled, dust it generously with icing sugar to resemble the snowy peaks of the Italian Alps. Serve it sliced and enjoy!

Making pandoro with the Bimby not only simplifies the process but also ensures consistent results every time. The Bimby’s kneading function helps create a soft and fluffy texture, while its precise temperature control allows for optimal yeast activation. Follow the steps mentioned above, and you will have a homemade pandoro that is sure to impress your family and friends during the festive season. Buon appetito!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!