Pandoro Veronese

Combine all the ingredients in a mixer and knead until a smooth and elastic dough is obtained.

Place in a proofing chamber at 27-29°C with 70% humidity until the volume triples.

Place the first dough in the mixer; add FiorFiore Leaven-Gold and water, and knead well until a smooth and elastic dough is obtained.

Gradually add the egg yolks, sugar, and softened butter.

orre a lievitare in cella, a 27-29°C ed umidità 70%, sino a triplicazione del volume.

Place the second dough in the mixer; add FiorFiore Leaven-Gold and water, and knead well until a smooth and elastic dough is obtained.

Add the sugar and gradually incorporate the whole eggs, egg yolks, softened butter, grated cocoa butter, and Bourbon vanilla paste.

Let the dough rest for 5 minutes at room temperature, divide it, roll it, and place it in the pre-greased molds.

Place in a proofing chamber at 27-29°C with 70% humidity for approximately 12-14 hours, or until the dough reaches the edge of the mold.

Bake at 170-180°C for 40-70 minutes, depending on the size of the portions.

Allow to cool for 3 hours before removing the product from the mold.

Before packaging the product, let it air out for 12 hours.