Pandolce Genovese (Italian Christmas Bread)

INGREDIENTS

For the dough

• 1500 g Extra Tsourekiou flour
• 15 g salt
• 380 g powdered sugar
• 70 g honey
• 150 g eggs
• 60 g gold yeast
• 400 g butter 82%
• 450 g water

Other ingredients

• 750 g raisins
• 350 g candied orange peel
• 170 g pine nuts
• 5 g anise
• 50 g sweet Marsala wine
• 3 g vanilla powder

INSTRUCTIONS

1. Knead all ingredients of the dough in the dough maker, at low speed for 2 minutes and 8-10 minutes on high speed.
2. At the end of the kneading, add the rest of the ingredients and knead for another 1 minute.
3. Let the dough rest for 30-45 minutes.
4. Cut into 500-1000 g pieces and knead into the shape of a loaf.
5. Put in the oven at 32°C with 75% humidity until fully risen.
6. Score the surface of the dough in the shape of a triangle.
7. Bake at 160°C, for 35-40 minutes for the 500 g loaves and for 55-65 minutes for the 1000 g loaves.
8. Once you have taken them out of the oven, let them cool for at least 6 hours.