A 5 ingredient and easy christmas pudding with leftover pandoros . Most people cannot find it .So i also give the recipe for making it at home easily .This is a classic italian dessert they serve for Christmas with less ingredients unlike other italian desserts . If you have panettone from store no need to make at home .
Preparation time ; 20 minutes ( pudding )
Preparation time ; 4 hours ( pandoro )
Serves ; 10
Ingredients
Starter
1 1/2 cups All-Purpose Flour
1/2 cup cool water
1/8 teaspoon instant yeast
Dough
4 tablespoons unsalted butter, room temperature, at least 65 degrees
1/2 teaspoon lemon zest
2 tablespoons water
2 large eggs
1 1/2 teaspoons salt
1/3 cup sugar
2 cups all purpose flour
1 tablespoon instant yeast
1/2 cup golden raisins
Pudding
1 pandoro of 1 kg
500 g of whipped cream
250 g of semi-sweet Marsala or orange juice
red candied cherries
icing sugar
Instructions
Combine the flour, water and yeast, mix until fairly smooth and very stiff, and allow to rest, covered, overnight.
To make the dough: The next day, add the dough ingredients (except for the fruit) to the starter , mixing and then kneading by hand, mixer or bread machine set on the dough cycle until you've made a soft, very smooth dough. Allow the dough to rise, covered, for 1 hour.
Knead the fruit into the dough, trying to leave most of it inside; any fruit on the surface will tend to burn as the loaf bakes.
Round the dough into a ball, and transfer it to a lightly greased pandoro pan. Allow it to rise, covered, for 2 hours; it'll become noticeably puffy, but won't fill the pan.
Preheat the oven to 350°F towards the end of the rising time.
Bake the bread for 10 minutes.
Tent it lightly with aluminum foil, and bake for an additional 35 to 40 minutes, until its interior temperature measures 190°F on an instant-read thermometer.
Remove it from the oven, let it rest for 10 minutes, then gently remove it from the pan.
Store, well-wrapped, at room temperature for up to a week, or freeze for up to 3 months.
Pudding
With a knife with a sharp blade, divide the cake into 6-8 slices of the same thickness.
Whip the cream. In a bowl, dilute the Marsala with two tablespoons of water. Place the first slice of the pandoro on a serving dish and brush it with Marsala.
Spread the central part of the pandoro slice with cream, sprinkle it with a little icing sugar, place small tufts of whipped cream on the tips.
Continue with the other slices spread like the first and each time arranged one on top of the other so that the tips are offset. Sprinkle the last slice only with icing sugar. Garnish each tip with a cherry and the top with edible Christmas decorations.
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