Italian cuisine

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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

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how to make the dough for Pandoro

pictures of each preparation step for making pandoro soft and light. Leavening phases and how to knead the dough

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PREPARATION: step-by-step-photographed recipe

	mince the yeast in a bowl
melt yeast in 4 tablespoons of tepid water
	without lumps
mix the yeast with  OZ 2+1/2 (75 Grams) of flour and 2 teaspoons of sugar (10 Grams). Ad also a pinch of salt for helping the leavening
	add the first yolk and the tepid milk
stir well, then seal the bowl with a film and let it leaven 2 hours. It must leaven in a place with at least F 75 (23 C), or it will not leaven
	mix  OZ 6  (170 Grams) of flour with OZ 3+1/2(100 Grams) of sugar
add 3 yolks
	and OZ 1 (30 Grams) of just softened butter
add to the leavened batter
	knead well. As soon as the ingredients al well blended make it leaven for 2 hours