For our Pandoro we chose the classic version of the Italian sweet backery tradition, with butter and eggs.
For our Pandoro we chose the classic version of the Italian sweet backery tradition, with butter and eggs, while for the dough we use only sourdough. The recipe is completed by essential citrus oils and vanilla extract, which characterize the aroma.
The Alce Nero Pandoro is leavened for over 48 hours, starting with the activation of the yeast that is refreshed 3 times with water and flour and then added to the rest of the ingredients. The final dough is portioned and placed in the moulds where it rises for another 12 hours.
Once the optimal growth is reached, the Pandoro is baked in the oven for about 60 minutes, at the end it is cooled and extracted from the mould. Cooling takes place at room temperature for 12 hours and at the end of this slow and rigorous manufacturing process, our Pandoro is packaged and is ready to be tasted.
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