Chocolate cake with milk cream and chocolate chips
159 recipes
The gluten-free Pandoro
ingredients
servings
10
Glutenfree flour for bread and oven products
100 grams
Water
100 grams
Fresh brewer's yeast
12 grams
Honey
1 spoon
Glutenfree flour for bread and oven products
180 grams
Potato starch
50 grams
Butter
125 grams
White sugar
120 grams
Eggs
4 unit
Egg, yolk
1 unit
White chocolate
40 grams
Honey
50 grams
Sweetened condensed milk
35 grams
Rum
10 grams
Orange peel
1 spoon
Vanilla powder
to taste
Xanthan gum
3 grams
Desserts from Italy
The gluten-free Pandoro
The gluten-free Pandoro
ready in
7 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Now we are ... the preparations are officially started and then here is the recipe pandoro, to celebrate a delicious Christmas.
preparation
step 1
Start by preparing the leavening process by dissolving the yeast with honey in the water. Pour in the flour and mix well to dissolve all the lumps. Cover the bowl with a film and leave to rise for 3 hours.
step 2
In the meantime, put the orange and lemon peel in the rum and leave them also for 3 hours. Chop the white chocolate very finely with a knife.
step 3
Remove the butter from the fridge and leave it at room temperature because it will serve soft. After 3 hours when the leavened dough is well leavened start with the dough.
step 4
In the planetary mix the flours, the starch, the vanilla powder and the xanthan. Add the eggs and work for 5 minutes.
step 5
Separate the butter with the sugar, add the rum with citrus peel, honey, a pinch of salt, condensed milk and chopped chocolate. Add this mixture very slowly to the dough of flour and eggs.
step 6
Allow to mix well and finally add the leavening. Knead again for 5 minutes. Grease the pandoro mold well and fill with the mixture.
step 7
Helping with wet hands compact well by pressing a little. Put the mold in the oven with the light on and a small pot of hot water.
step 8
Leave to rise for at least 3 hours or until the dough reaches a centimeter under the edge. Bake on the bottom shelf of the oven at 160 degrees for 50/55 minutes always keeping the saucepan with water inside the oven.
step 9
Halfway through cooking, if the surface is too bright, put a sheet of aluminum foil over it. Allow to cool in the mold, unmold it and let it cool completely before dusting it with icing sugar.
step 10
Store in a tightly closed plastic bag and Merry Christmas Greetings
