Pandoro

INGREDIENTS

• 2.000 gr.Tsoureki Mix
• 100 gr. amaretto or brandy
• 500 gr. double cream (vegetable)
• 300 – 400 gr. water or lemon juice or orange juice
• zest of 1 lemon
• juice of 1 lemon
• 200 gr. Yeast

INSTRUCTIONS

1. Fold all ingredients together for 5 minutes on the 1st speed and for 12-15 on the 2nd speed as with tsoureki dough, only this should dough is softer.
2. Allow the dough to rest for 1 hour.
3. Cut the dough into 900 - 1.000 gr. pieces and mold into round balls.
4. Place the balls into well-greased baking tins.
5. Ferment for 1 hour until the dough reaches the rim of the baking tin.
6. Depending on the weight, bake at 150-160°C for 40-50 minutes.
7. Once they have cooled down, sprinkle icing sugar if desired.