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Includes
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Chocolate Orange Pandoro
Prep time
1 hour
Cooking time
40 minutes
Servings
16
Difficulty
Easy
Ingredients
Starter
65g plain flour
3 tsp fast action yeast
1 tbsp caster sugar
1 egg yolk
60ml water, lukewarm
Dough Additions 1
390g plain flour
30 grams Stork melted and cooled
100g caster sugar
Dough Additions 2
260g plain flour
4 egg yolks
1 whole egg
120ml water, lukewarm
50g caster sugar
Zest of 1 orange
200g dark chocolate, finely chopped
Icing
200g icing sugar, sifted
Juice from 1 orange
Instructions
how_make
Make the starter by mixing together the water, yeast, sugar, egg yolk and plain flour in a bowl. Cover and leave to rise for 2 hours.
Combine the starter with dough additions 1 either in a bowl or using a stand mixer. Knead by machine, or in the bowl by hand for 10 minutes. Transfer to a lightly greased bowl, cover and leave to rise for 2 hours.
Add the dough additions 2 to the dough and combine together well. Knead for 10 minutes by machine. Transfer the dough to a bowl with a little oil, turning it to coat. Cover and allow to rise for 2 hours.
Prepare a 10" bundt tin by greasing and flouring. Take the risen dough from the bowl and add it to the prepared tin, stretching it to fill the ring. Cover and leave to rise for 1 ½ hours. Preheat the oven to 180c (fan)/200c/ Gas Mark 6.
Bake in the oven for 40 minutes. When baked, release it from the tin and allow to cool on a wire rack. Combine the icing sugar with the orange juice, just a little at a time to create a thin glaze. Trim the base from the Pandoro so that it sits level and gently over the glaze.
