Pandoro di Verona

Put in a cup of flour a spoonful, sgretolateci yeast and dissolve everything with a spoonful of lukewarm water. It should be a very soft dough that you will let rise for about 20 minutes, until it has more than doubled its volume.

Put in a terrinetta 65 g flour, a tablespoon full of sugar, an egg and a red and 10 g of butter (a small walnut) just melted. Add cup yeast already raised, and work the dough again for four or five minutes in the same terrinetta, so as to combine all the elements. Cover the terrinetta and put it in warm place for an hour, until this new yeast will have doubled its volume.

Now put on the table by the kitchen marble 130 g flour, two tablespoons of sugar, 20 g of melted butter, an egg, two red, a touch of vanilla and a pinch of salt. Add the second of terrinetta yeast and manually processed all ingredients, banging the pasta which is pretty soft, so as to make them buy elasticity and lightness. Beat the dough for about 10 minutes, until it come off in one piece from the Board and from the hands. In order to easily add a little more then 50 g of flour and gradually add to pasta, pulling it off well from the table with the blade of a knife. The dough will become like that of a very soft bread dough, and no longer sticking to your hands nor to any table.

Worked again for a few minutes the dough, pressing with the Palm of your hand, twisting and whilst handling it; and when you see that is well-crafted, make a ball and place in another bowl, on whose bottom spolverizzerete a bit of flour. Cover the bowl and let it rise again for about three hours. Then turn the dough on lightly floured board, deflate it with small hand shots, and reflect it over on itself out with your hand. Then roll out the dough with the roller in the form of a square and in the Middle you put 150 g of butter divided into small pieces.

Given the four corners of the square toward the Center in order to secure good butter. When you are locked up in the butter, flatten the dough slightly and then bend it into three, how do the puff-pastry dough; roll back slightly with the roller, reflect it in three, then letting it sit for about 20 minutes. After twenty minutes, roll out the dough again, come back to the fold and ristendetela, i.e. two laps to pasta. The dough of pandoro is so terminated.

You now rimpastarla slightly on the table, providing, with hand, cable to turn on itself. All lightly and without too much pressure, because the dough is delicate. During the various processes, help yourself, if you must, a tiny bit of flour. When you have ben rolled the dough, put it in special print, previously greased and sugared. Put the press in warm place (pre-heated oven at low temperature), and wait until the dough you maximize print brim. Bake the oven right pandoro heat, and after a quarter of an hour decreased a little fire to the Pandora can also Cook in the Middle without colorirsi too.

When, after about half an hour, the Pandora will be thoroughly cooked (by immersing in it a long needle will be the undisputed cooking-with a long toothpick, if it comes out dry cooked), dessert, turn out onto a wire rack or baking on a sieve to let it cool. Then inzuccheratelo with icing sugar.