Pandoro with Balsamic Glaze with Balsamic Vinegar of Modena

Pandoro with Balsamic Glaze with Balsamic Vinegar of Modena

Ingredients for Coconut and Lemon Pandoro:

0.28 oz ounce (8 grams) active brewer's yeast
2 cups (250 grams) manitoba flour
2/3 cup cocunut flour
½ cup of Milk
1/3 cup (60 grams) sugar
6 tablespoons of butter
1 egg
1 Teaspoon of honey
1/2 lemon, zested
½ Lemon juice

For Serving:

1 Lemon Slice
Coconut Flour
Lemon Glaze with Balsamic Vinegar of Modena Carandini


Ingredients for Chocolate and current Pandoro:

0.28 oz ounce (8 grams) active brewer's yeast
2 and 1/2 cups (270 grams) manitoba flour
1/3 cup (60 grams) sugar
6 tablespoons of butter
1 egg
3 tablespoons of chocolate chips

For Serving:

Wild Berries Glaze with Balsamic Vinegar of Modena
Red current

Ingredients for Vanilla and Walnuts Pandoro:

0.28 oz ounce (8 grams) active brewer's yeast
2 cups (250 grams) manitoba flour
½ cup of Milk
2/3 cup of chopped walnuts
1 egg
1/3 cup (60 grams) sugar
1 teaspoon vanilla extract

For Serving:

1 Cup of chopped walnuts
Pears & Walnuts Glaze with Balsamic Vinegar of Modena Carandini

Suggested match

Pears and Walnuts Glaze

with "Balsamic Vinegar of Modena PGI"

cad.

Wildberries Glaze

with "Balsamic Vinegar of Modena PGI"

cad.

Lemon Glaze

with "Balsamic Vinegar of Modena PGI"

cad.

Method

Coconut and Lemon Pandoro

Crumble the yeast into milk. Into a large bowl combine it with flour, coconut flour, sugar 1 egg, and 1 Teaspoon of honey. At the end add lemon juice and ½ Lemon zested. Mix everything and then knead in the butter a little at a time until it is completely absorbed. Cover the bowl with a kitchen towel and let rise in a warm place for at least 2 hours.

When the dough is doubled, divided in 9 parts. Butter each cake molds. Shape each part of the dough into a ball and put it in the molds; it should fill the mold about halfway. Cover the molds with a cloth and put them in a warm place to rise until the dough reaches the top of the mold.

Bake the pandoros for 15/20 minutes at 350 F. Then unmold the pandoros immediately and cool it on a rack.
Serve with Lemon Glaze with Balsamic Vinegar of Modena, Coconut and lemon.

Chocolate and current Pandoro
Crumble the yeast into milk. Into a large bowl combine it with flour, sugar and 1 egg. Mix everything and then knead in the butter a little at a time until it is completely absorbed. At the end add chocolate chips and mix. Cover the bowl with a kitchen towel and let rise in a warm place for at least 2 hours.

When the dough is doubled, divided in 9 parts. Butter each cake molds. Shape each part of the dough into a ball and put it in the molds; it should fill the mold about halfway. Cover the molds with a cloth and put them in a warm place to rise until the dough reaches the top of the mold.

Bake the pandoros for 15/20 minutes at 350 F. Then unmold the pandoros immediately and cool it on a rack.
Serve with Wild Berries Glaze with Balsamic Vinegar and current.

Vanilla and Walnuts Pandoro

Crumble the yeast into milk. Into a large bowl combine it with flour, sugar and 1 egg. Mix everything and then knead in the butter a little at a time until it is completely absorbed. At the end add chopped walnuts, 1 teaspoon vanilla extract and mix. Cover the bowl with a kitchen towel and let rise in a warm place for at least 2 hours.

When the dough is doubled, divided in 9 parts. Butter each cake molds. Shape each part of the dough into a ball and put it in the molds; it should fill the mold about halfway. Cover the molds with a cloth and put them in a warm place to rise until the dough reaches the top of the mold.

Bake the pandoros for 15/20 minutes at 350 F. Then unmold the pandoros immediately and cool it on a rack.
Serve with Pears and Walnuts Glaze with Balsamic Vinegar and chopped walnuts.

Creativity in the kitchen.
Try them with this recipe

Discover the range

Creativity in the kitchen.
Try them with this recipe

Imaginative, stimulating, unique.
Carandini glazes are the perfect way to get creative in the kitchen.
They come in various flavors, designed to turn both sweet and savory dishes into masterpieces.

Discover the range

Glaze

with "Balsamic Vinegar of Modena PGI"

White Glaze

with Sweet Wine Vinegar

Truffle Glaze

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Pears and Walnuts Glaze

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Apricot Glaze

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Orange Glaze

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with Infused Saffron Extract

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with "Balsamic Vinegar of Modena PGI"