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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

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 making homemade Pandoro

recipe with pictures for homemade pandoro: how to make the traditional shape, add flavors to dough and bake. A cake ot Italian tradition for Christmas made at home

Back to the ingredients table           go to the first part

PREPARATION: recipe with pictures

	after 2 hours mix OZ 13 (375 grams) of flour with OZ 3  (80 grams) of sugar
add 3 yolks and 1 eggs OZ 1+1/2 (40 grams) of butter and mix
	mix the new dough with the leavened one
grate one lemon peel
	add to the dough
knead the dough for 10 minutes and make it leaven for at least 1 hour
	take the dough, it should be smooth and elastic
add the yolk
	add the cream
roll out the dough as wide as possible
	spread out the butter
fold and roll out the dough at last 3 times, then make a ball and let it rest no less than 30 minutes
	knead the dough for 5 minutes
grease the baking pan with butter
	put the dough in and let  half pan free
let the dough leaven up to the top
	put into the oven at F 350  (180 C), put a bowl with water in. Use the ventilated program. after 20 minutes reduce the temperature to F 320 (160 C) for 20 minutes again
let the pandoro cool
	sprinkle with sugar powder
the pandoro is good cold, but tepid is better, due its flavors   Merry Christmas!