For this challenge, my first, I thought and thought about what to prepare, in my mind they are crowded all recipes, appetizers, savory, Institute for a while ... then think about it, I wondered what dish for me, is more than all the Christmas pandoro!
But with the increasingly bitter cold and the air of celebration that begins to feel, what's better than a nice slice of pandoro whitened by a handful of powdered sugar?
Having decided on the recipe but I felt that something was missing to be matched, the zabaglione cream is certain his death, but This time we want something more ... you know ... I would say bubbly, but not really the appropriate term ... so I thought (again) at the lunch effort that is done (as if it were a sacrifice then eh? ;)) still eating dessert after all those courses, and here the idea: the sugar digestion, both with other colors to brighten up the table and enjoy a moment ... "flammable"
And so here I am:
PANDORO :
Ingredients:
for lievitino:
15gr.
60g yeast.
warm water 50g. strong flour
1cucchiaio
1tuorlo
sugar Dissolve yeast in water and then proceed to mix all ingredients until the mixture sarà liscio. Lasciar lievitare 60 minuti fino al raddoppio.
1°impasto:
200gr. farina di forza
3gr. lievito di birra
25gr. zucchero
30gr. burro
2 cucchiaini d'acqua
1uovo
Sciogliere il lievito in acqua e aggiungere al lievitino, zucchero, farina uovo e mescolare energicamente quando sarà ben impastato aggiungere il burro e battere finchè non sarà ben amalgamato. Lasciar lievitare 45 minuti/1 ora
fino al raddoppio.
2°impasto
200gr. farina di forza
100gr. zucchero
2uova
1cucchiaino di sale
1stecca di vaniglia
140gr. burro per sfogliare
impastare tutti questi ingredienti (tranne butter) and add to first mixture, beating well to try and mix both mixtures, once this is done, place the dough in a buttered bowl and rise until doubled covered.
After this time, transfer the bowl in the refrigerator and leave for half an hour.
Turn the dough on the table and pull them up to form a square, put the butter in the center by folding the corners into the center and sealed together. Then gently roll the dough into a rectangle and fold it into three (as you bend the sheet of letter). Let rest in refrigerator 15 minutes and repeat 3 times.
anoint the hands of butter, fold inward sides of the dough and roll it on the table per formare una palla. Metterlo in uno stampo da pandoro ponendo la parte più tonda e liscia sul fondo dello stampo.
Coprire lievitare finchè la cupola non esce dal bordo.
Cuocere in forno a 170° per 15 minuti abbassare a 160° per altri 10 minuti
Per gli zuccerini basta munirsi di un barattolino, una bottiglia di alcool 95°, zollette di zucchero e fantasia...si possono aromatizzare come si vuole, io qui ho abbinato quelli fatti con scorzette d'arancia e anice stellato. Basta lasciarli riposare per qualch giorno.
Si può servire la fetta di pandoro in un piattno con accanto un cucchiaino con una di queste zollette incendiate...molto scenico!
Si dà fuoco agli zuccherini per permettere all'alcool to evaporate and leave the pleasant aroma of the "sauce" used.
This is the result:
