The preparation of this pandoro vegan homemade is based on prescription for the traditional pandoro, with butter and eggs, of the Similar sisters.
To replace the normal butter I used some organic vegetable butter, while for eggs, I opted for potato starch and rice milk.
READ also: Butter: 5 vegetable alternatives beyond margarine
Here are all the ingredients and steps necessary for the preparation of the homemade pandoro in vegan version, without eggs and without butter, also suitable for those suffering from intolerances to these ingredients. The result will surprise you!
I kneaded the pandoro completely by hand. Therefore to prepare it it is not necessary to have a mixer.
Here is everything you need to get one 1 kg pandoro to prepare with type 0 flour or manitoba.
Index
Lievitino
60 grams of warm water
50 0 grams of flour
15 g of yeast
10 gr of brown sugar
1 tablespoon of potato starch
1 tablespoon of rice milk
1 pinch of turmeric powder
In a glass, pour the water and brewer's yeast. Stir with a teaspoon for dissolve the yeast and transfer it to a bowl. Add all the other ingredients and mix with a spoon. The final “leavening” will not be a compact dough, but a mixture that is still a little liquid. Let the bowl rest covered with a cloth near the radiator for 1 hour before proceeding with the first kneading.
First dough
200 grams of flour
3 g of yeast
25 gr of brown sugar
30 gr of organic vegetable butter
2 tablespoons of water
5 tablespoons of rice milk
1 tablespoon of potato starch
1 pinch of turmeric powder
In a glass, pour the yeast together with two tablespoons of water and mix to dissolve it well. Pour it into the bowl together with the leavening, with all the other ingredients. Knead vigorously with your hands to obtain a very homogeneous compound and without lumps. Let the dough rest until doubled, covering the bowl with a cloth (for about 30-45 minutes).
Second dough
200 grams of flour
100 gr of brown sugar
1 pinch of fine salt
1 vanilla pod (seeds only)
2 tablespoons of potato starch
10 tablespoons of rice milk
1 pinch of turmeric
Cut a vanilla pod to extract the seeds and pour them together with all the ingredients indicated in the bowl with the first mixture. Knead very well with your hands for 10-15 minutes. Grease the bowl in which you will rest the dough with a little bit of vegetable butter a room temperature to 1 hour-1 and a half hours. Then transfer the dough in the fridge and let it rest for another time 30 40-minute.
Leaf through the dough - First phase
140 gr of cold vegetable butter divided into small flakes
Place the dough on the work surface e form a square 1 centimeter thick. In the center arrange the butter divided into bows. Fold the corners of the square towards the center, as if to form an envelope. Close the joints well with your fingers and, starting from the square obtained, spread a strip about 30 centimeters long and 1 centimeter thick. Fold the strip into three parts: bring the right flap towards the center and with the left flap completely cover the right. Let it sit in the fridge to 20 minutes.
Leafing through the dough - Second phase
2 tablespoons flour
This intermediate step it is not included in the recipe for the preparation of traditional Pandoro. It is my advice that will facilitate you inincorporate the butter into the dough. After extracting the result of the first peeling phase from the refrigerator, mix everything again briefly with your hands, adding 2 tablespoons of flour, so that the mixture is not too sticky.
Shape into a ball and let it rest 20 minutes in refrigerator. After waiting, flour the work surface and with a rolling pin transform the ball into a long strip about 1 centimeter high and fold it into three parts: bring the right flap towards the center and with the left flap completely cover the right. At this point, rotate the dough 90 degrees clockwise and repeat the drafting of the strip from the beginning and folding, at least 3 times. Let it rest in the refrigerator for another 20 minutes, then form the strip and fold it back on itself 3 more times, as you did before. Lastly, without working the dough again, but simply by rolling it on the countertop, give it one spherical shape.
Last leavening
2 teaspoons of organic vegetable butter
Powdered sugar or flour
Before transferring the dough into the mold, butter it and sprinkle it with icing sugar or a little flour on the bottom and sides. Use one mold round, or star, suitable for obtaining 1 pandoro of 1 kg (I used a round hinged mold with a diameter and height of about 16 centimeters).
You just have to arrange the dough on the bottom of the mold. The times oflast leavening may vary from 4 and a half hours to 10-12 hours depending on the temperature of the environment and the strength of the yeast (I preferred to let the pandoro rise overnight, and then cook it in the morning). The leavened dough must reach the edge of the mold and exceed it by a couple of centimeters. To get some powdered sugar a starting from brown sugar, just blend a few tablespoons in the kitchen mixer.
cooking
When the leavening has finished, you can move on to cooking of pandoro. Cook the pandoro in a static oven for 10 minutes at 180 ° C and then continue cooking for others 45-50 minutes at 160 ° C. Halfway through cooking, I recommend covering the top of the mold with aluminum foil, to prevent the pandoro from turning too much color. Before taking out of the oven, check the cooking level by testing it with a long wooden toothpick. Let the pandoro cool very well before taking it out of the mold.
Happy Holidays!
(Texts and photos)
READ also:
Pandoro: the natural homemade recipe and the vegan recipe
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Homemade panettone: classic recipe and with chocolate chips
