Chocolate Orange PandoroIngredients:
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
4 egg yolks
120ml water, lukewarm
30g Stork tub, 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
Oven Temp: 180c (fan)/200c/Gas Mark 6
Makes: 1 x 10” Bundt style Pandoro
Freezing: Suitable for freezing – freeze uniced, defrost and glaze.
Notes: This bake is best made in a stand mixer. It can be made by hand but you will need to be prepared for a very sticky dough. Greasing hands and utensils will help to stop the dough from sticking.
Preparation Time: 45 minutes plus 7 ½ hours proving
Bake Time: 40 minutes
Method:
Make the starter 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. The dough will be soft and tacky and unlike a bread dough. 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.
Serve.
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