Pandoro Italian Christmas Cupcake

Category: Bakery products

Ingredients
softened butter	170 gram
premium wheat flour	450 grams
milk	60 ml + 3 tablespoons
pressed yeast	18 grams
salt	1 teaspoon
sugar	125 gram
eggs c-0	3 whole + 1 yolk
vanillin	1 sachet
tall cake pan with a diameter of 20 cm

Cooking method

Dissolve 15 grams of yeast in 60 ml of milk, add 1 tablespoon of sugar, yolk and 50 grams of flour. Mix. Cover the container with foil and put in a warm place for an hour to approach. This is the primary dough after proofing
Dissolve 3 grams of yeast in three tablespoons of milk and pour into the primary dough. Stir.
Add 100 grams of sugar, 1 egg, mix well and gradually add 200 grams of flour. Then put 30 grams of soft butter and stir well until smooth. Again cover with foil and put in a warm place to approach for another 1 hour. This is after approach
Add 2 eggs, 25 sugar, salt, vanillin, the rest of the flour. Stir well, cover and remove for an approach for 2 hours. It's in 2 hours
After two hours, put the container with the dough closed with a film in the refrigerator and keep it for at least 12 hours. We do not upset the dough!
It's the next day, 16 hours later
Sprinkle the working surface with flour, spread the dough and roll it into a square layer with a dough thickness of 5-7 mm. Lay out pieces of soft butter on top (120 grams)
We fold the dough into an envelope, turning the corners of the square inward
We carefully pinch all the seams.
Gently roll out with a rolling pin into a rectangle, trying not to break through the bubbles.
Fold the dough in half. We put it on the board, put on the bag and put it in the refrigerator for 15 minutes.
We take it out, roll it out a little and fold it in half again. Put it in a bag and put it back in the refrigerator for 15 minutes.
We take it out, roll it out carefully, collect the corners of the square up, pinch it and give the dough the shape of a ball. Lubricate the workpiece with melted butter and put it in the form with a pinch up. Lubricate with melted butter on top and remove for proofing for 1.5-2 hours. If the mold is not silicone, then grease it thickly too.
Preheat the oven to 170 degrees. We put the form with the dough and bake for 15 minutes. Then we reduce the temperature to 160 degrees and bake for another 70-80 minutes. We check the readiness with a stick. We take it out and if we take out the silicone mold immediately and cool it on the wire rack. If not, cool completely in shape.
Sprinkle the finished cake with powder. I didn't, my husband doesn't love.

The dish is designed for

for family

Time for preparing:

2 hours to work with the dough and a day to stand

Cooking program:

oven

Note

Pandoro is translated from Italian as “Golden bread” (Pan d'oro), but it was called that not only because of its golden color.

The fact is that in the Middle Ages only rich and wealthy people could afford white bread, while the poor were content with black (and even then not always). But the nobility enjoyed sweet bread exclusively. Pastries made from butter, eggs, and sugar or honey were served in palaces and were called “royal bread” or “golden bread”.

Delicious cupcake. With a thin crispy crust, flaky and well-baked.