Pandoro with Condensed Milk and Chocolate Chips Recipe
Category: Yeast Breads
Servings: 8
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Difficulty: Medium
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 50g |
| Egg yolks | 25g |
| Whole milk | 50g |
| Dry yeast | 5g |
| Condensed milk | 90g |
| Manitoba flour | 300g |
| Eggs | 130g |
| Sugar | 70g |
| Butter | 125g |
| Chocolate chips | 100g |
| Condensed milk | 200g |
| Fresh cream | 230g |
| Egg yolks | 3 |
| Sugar | 50g |
| Vanilla bean | 1 |
| Butter | 10g |
| Powdered sugar | q.b. |
Instructions:
1. Prepare the Yeast Starter
Start by preparing the yeast starter (lievitino). In a large bowl, sift the Manitoba flour, and mix in the dry yeast. Gradually add the condensed milk and combine until you achieve a smooth and homogeneous dough. Knead the dough until it becomes soft and detaches from the sides of the bowl. Once the dough comes together, switch from the paddle attachment to the dough hook. Knead in your stand mixer for a few more minutes.
2. Incorporate Butter
Now, soften the butter at room temperature. Add it to the dough one small piece at a time, making sure each piece is fully incorporated before adding the next. Continue kneading until the butter is fully absorbed and the dough becomes smooth and elastic.
3. Add Chocolate Chips
Once the butter is fully integrated, gently fold in the chocolate chips. Make sure they are evenly distributed throughout the dough.
4. Shape the Dough and Let it Rise
Lightly butter a 750g capacity pandoro mold. Once your dough is ready, transfer it onto a lightly buttered work surface. Shape the dough into a ball, then place it carefully into the prepared mold. Cover the mold with a clean kitchen towel and set aside in a warm place to rise for approximately 1 to 2 hours, or until it has doubled in size.
5. Prepare the Pastry Cream
While the dough rises, prepare the pastry cream. In a saucepan, pour the condensed milk and add the fresh cream. Place the saucepan over low heat, and add the vanilla bean, splitting it open to release the seeds. Let the mixture infuse gently.
In a separate small bowl, whisk the egg yolks with the sugar until well combined. Gradually pour in the warm milk and cream mixture, stirring constantly to prevent curdling. Return this combined mixture back to the saucepan and continue cooking over low heat until the cream thickens.
6. Chill the Cream
Once the pastry cream has thickened, remove from heat. Cover the surface of the cream with plastic wrap, making sure it touches the surface to prevent a skin from forming. Let it cool completely. Once cooled, invert the pandoro onto a serving plate, ensuring the mold is removed without disturbing the shape of the bread.
7. Serve and Garnish
Once the pandoro has cooled and is ready to serve, lightly dust with powdered sugar for an elegant touch. Serve your delicious pandoro slices with the homemade vanilla pastry cream for an extra indulgence.
Notes:
- Rising Time: The dough should rise until it has doubled in size. This process may take around 1-2 hours depending on the ambient temperature.
- Butter Integration: Be patient when adding the butter in small amounts. Each piece should be fully incorporated before adding the next, ensuring a smooth dough consistency.
- Make Ahead: If you want to prepare the pandoro ahead of time, you can let it rise overnight in the fridge. Let it come to room temperature before baking.
Enjoy the softness and sweetness of this homemade pandoro, with a delightful blend of condensed milk and chocolate chips, perfect for any festive occasion or as a sweet breakfast treat!
