Pandoro with cocoa with Regina

Name: Pandoro with cocoa with Regina
Total time: 21 h
Ingredients: PRE-DOUGH AT 11:00 A.M.; 1000 g Regina - with active natural yeast, without emulsifiers; 150 ml milk; 150 ml cream; 250 g egg whole (cat. A); 150 g egg yolk (cat. A); 5 g compressed yeast; 50 g butter; EMULSION; 100 g egg whole (cat. A); 600 g butter; 300 g sugar; 110 g powdered sugar; 50 g cocoa butter (melted); 250 g chocolate mass (melted); 20 g rum; 5 g salt; 1 g vanilla; BIGA AT 2:00 A.M.; 200 g Gran Lievitati - soft wheat flour type 0; 25 ml water; 100 g egg whole (cat. A); 30 g sugar; 5 g compressed yeast; FINAL DOUGH AT 4:30 P.M.; 1755 g pre-dough; 360 g biga; 200 g Gran Lievitati - soft wheat flour type 0; 50 ml milk; 100 g honey

Source: https://www.meranermuehle.it/rcp_recipe/pandoro-with-cocoa-with-regina

Total time

21 Hours

Rest time

18 Hours 30 Minutes

Ingredients

3 pcs.

Portions

		PRE-DOUGH AT 11:00 A.M.
1000	g	Regina - with active natural yeast, without emulsifiers
150	ml	milk
150	ml	cream
250	g	egg whole (cat. A)
150	g	egg yolk (cat. A)
5	g	compressed yeast
50	g	butter
		EMULSION
100	g	egg whole (cat. A)
600	g	butter
300	g	sugar
110	g	powdered sugar
50	g	cocoa butter (melted)
250	g	chocolate mass (melted)
20	g	rum
5	g	salt
1	g	vanilla
		BIGA AT 2:00 A.M.
200	g	Gran Lievitati - soft wheat flour type 0
25	ml	water
100	g	egg whole (cat. A)
30	g	sugar
5	g	compressed yeast
		FINAL DOUGH AT 4:30 P.M.
1755	g	pre-dough
360	g	biga
200	g	Gran Lievitati - soft wheat flour type 0
50	ml	milk
100	g	honey
25	ml	water
1436	g	emulsion

Preparation

PRE-DOUGH AT 11:00 A.M.

KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then add the butter.

DOUGH TEMP. 26-28 °C

RESTING TIME 5 hrs, covered with a cloth, at 28 °C or until the volume has tripled.

EMULSION

Mix all the ingredients together, adding the melted chocolate mass last. Set aside in the fridge.

BIGA AT 2:00 P.M.

KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded.

DOUGH TEMP. 26-28 °C

RESTING TIME 2.5 hrs, covered with a cloth, at 27-30 °C or until the volume has tripled.

FINAL DOUGH AT 4:30 P.M.

KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Then, gradually add the emulsion.

DOUGH TEMP. 26-28 °C

RESTING TIME Approx. 20 min. at 30 °C

SHAPING Divide into 1070 g pieces and turn two times.

LEAVENING approx. 10-11 hrs at 18 °C and 80% of humidity or until the dome of the pandoro emerges 3 cm from the mould.

BAKING* 170 °C for approx. 35 min. with closed valve + 25 min. at 160 °C with open valve.

*The recipe is to be adapted according to the technology and machinery used.