the recipe

Ingredients (second dough)

• FIRST DOUGH+
• 800 g DOLCE VIVO
• 400 g Whole eggs
• 250 g Sugar
• 200 g Egg yolks
• 52 g Salt
• Emulsion: 50g cocoa butter, 80g honey, 4g vanilla, 600g butter. The emulsion must be prepared in advance as follows: Melt the cocoa butter, then add it to the honey, vanilla, and softened butter. Emulsify everything.

Directions (first dough)

1. Mix DOLCE VIVO with water, brewer’s yeast, and 300g eggs until a proper gluten network develops. Finish incorporating the remaining portion of eggs.
2. Gradually add sugar and butter in stages, ensuring each addition is fully absorbed before adding the next.
3. Once the dough is finished, transfer it to a fermentation chamber at 30°C for 3.5–4 hours, or until it triples in volume.

Directions (second dough)

1. Place DOLCE VIVO, the first dough, and eggs in the mixing bowl. Mix until a smooth and homogeneous dough forms.
2. Gradually add sugar and egg yolks in several stages, waiting until each addition is fully absorbed before adding the next. Incorporate the salt just before finishing the yolk additions.
3. Add the emulsion in stages and complete the dough. Immediately divide the dough. For 1 kg pandoro, portion into 1060-1070g pieces, shape, and place into molds.
4. Proof at 22/23°C for approximately 12 hours.
5. Bake in a convection oven at 145°C for about 50 minutes, removing when the core temperature reaches 96/98°C.
6. Wait 1 hour before inverting and removing from molds.