Pandolce genovese - Panificio Canale
16519
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Pandolce genovese

500 gr of sieved flour

25 gr of brewer’s yeast

150 gr of sugar

1 level teaspoonful of salt

100 gr of melted butter

30 gr of raisins

25 gr of candied orange

30 gr of pine nuts

1 teaspoonful of fennel seeds

1 bay twig.

 

Melt the yeast in little lukewarm water and add a teaspoon of sugar. Next put in 50 gr of flour, cover and leave to sit for 30 minutes. Blend the remaining flour with the salt and make a well on the baking board, pour in the sugar, butter and yeast. Knead the dough with a little lukewarm water to obtain a smooth, even blend.

Add the raisins, small pieces of candied orange, pine nuts and fennel seeds. Transfer the mixture to a butter-greased bowl and leave to rise, covering for 2-3 hours. Then take the mixture and create a round shape placing it into a baking pan, allowing to rise for about 2 hours more.

Cut a cross shape on the surface and place in the oven to cook at 190 C° for about 60 minutes.