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PANDORO THE SUPER SISTERS OF LIKE THE MAYONNAISE BISCUITS


I've seen everywhere these days, and when he has also published Francesca I decided to do so. I knew it was difficult, so I immediately decided to start this recipe, because to Adriano really troooooppo by experts (as he himself admits!).

then I start with preparation, one evening, with the first two bodies, and instead put the last 8 hours tiepidino, knowing that he committed the next morning and not being able to cook, I left it in the fridge from midnight until about 6 (I have not woke up on purpose, but now I know that when there are 2 dwarves at least a couple of night to pee and then I took the opportunity to do ...) and then I put it at room temperature until about noon, and then proceed with the cooking. E 'come really good, the only change would be the cooling, I left it in the mold, and the butter of the leaf is cooled down and everything at the tip, and I had to turn to enable better distribution, because in my case the tip was too wet and the bottom drier. However for a first attempt are met loooong! I copy and paste ingredients and process from the blog of Frank.

total Ingredients: 450 gr flour
Manitoba

135 gr sugar 170 gr butter 4 eggs

18 g beer yeast water


teaspoon salt 1 stick butter and vanilla sugar
for the mold
sugar icing

First you start to prepare the lievitino:

beer yeast 15 gr 60 gr 50 gr flour lukewarm water

approximately 10 g sugar 1 egg


first Dissolve the yeast in the lukewarm water
Place the lievitino ingredients in a bowl and whisk well until a compound aottenere nice and smooth, will remain very liquid.
Let rise covered with a cloth for an hour.

Prepare the dough first to add to lievitino: manitoba

200 gr flour 3 g baking powder 2 teaspoons warm water beer


25 g sugar 30 g butter 1 egg


Before lievitino add to the warm water with baking powder of beer, then add the remaining ingredients.
Continue to mix in the bowl, then continue the work surface, when well mixed add the soft butter. Click
rise in a warm place until it has doubled, about 45 minutes.

Making a second dough: 200 gr flour
manitoba

100 g sugar 2 eggs 1 teaspoon salt


vanilla 140 gr butter at room temperature to browse

Work all the ingredients except butter, yeast mixture and combine them, mix well and place the dough in a greased bowl to rise an hour or so of butter.
Then put in the fridge for another 40 minutes.
Pull the dough in a large square, the center put the butter soft and well flattened flatten gently and then getting a long strip and fold to 3 ie bring to the side of the dough 2 / 3 and close the other flap of dough.
Refrigerate about twenty minutes. Repeat 2 more times. every time you roll out the dough from the fridge it starts to roll out the dough vertically into the fold on our left, then stretching the dough and then fold in 3 as explained above. After this additional rest
form a ball tucked under the edges, and turning on the table with hands greased with butter.
Then leave the dough into the mold pandoro until it is leaked from the mold.
Bake at 170 degrees for 15 minutes, then lower to 160 degrees for 30 minutes then you need to adjust your oven, cook at low temperature, however.
When cool sprinkle with powdered sugar.