Pandoro a sfoglia
This one isn't very seasonal at the moment, but I love eating it for breakfast. It's so buttery and soft that I really don't think it needs an accompaniment. The recipe is taken from "non solo zucchero vol.II" where it is called pandoro evolution, but it is very similar to the pandoro a sfoglia from Cresci.
Main impasto - in grams
sweet starter (50% humidity) 45
dry active yeast 3
very strong flour 179
unsalted butter (soft but not melted) 27
half a vanilla pod
melted butter flavour 0.3 (I've made this before without the flavouring and it tasted exactly the same - but it's in the recipe so I've included it here).
mix all the ingredients together and work it until it forms a smooth, elastic dough. It should be strong and windowpane, but still very slightly sticky. Wrap it in plastic and put it in the freezer. I left it in there for an about an hour, but the book actually recommends overnight at -10C. While this is firming up, I worked on the butter for lamination:
softened unsalted butter 147
icing sugar 39
mix the two ingredients together thoroughly, then pat into a square, wrap, and put in the fridge to firm up. When both parts are at the right consistency, take 362 of the dough and laminate it as if you were making croissants - 3 simple turns in total, with at least half an hour between each turn. It ought to look something like this when you've finished:
the total weight is 550g.
The difficult bit is then forming this into a ball without breaking the laminations. The book gives absolutely no guidance here whatsoever! I usually fold the ends underneath and then roll it around until it looks more or less spherical. I doubt very much that this is the best method! The dough by this point is really quite resistant to being shaped.
It looks so tiny in the tin - it's hard to believe that it can possibly fill it!
Leave it to prove at about 27C and at least 60% humidity for about 10 - 12 hours. I left mine for 10 hours.
I think it could easily have grown even more than this, so next time I might put less dough in the pandoro tin. As it was, it was just about to start spilling over the edge. If my shaping of the ball had been better then I also think this might have helped.
Leave it in the open air for about 30 minutes in order to form a skin on the dough and then it goes in the oven for 30 minutes at 170C. Leave it in the tin for a few hours after cooking before turning out. Mine stuck a little bit - I should have used more flour and butter to grease the form.
When it's ready to eat (after a few days), dust it in icing sugar and enjoy!
I was very happy with the crumb on this one - really light and shreddy, with a wonderfully complex buttery taste. It just fell to pieces as I was cutting and eating it.