Il pandoro sfogliato delle sorelle Simili.. e Buon Natale!

Oggi non è giornata per perdersi in chiacchiere, saremo tutti in mille faccende affaccendati: chi arrotolato in metri e metri di nastro da pacchi di cui non si trova mai né capo né coda, chi a preparare tonnellate di agnolotti o ad osservare il ragù che pippia, chi a preparare la tavola del Cenone già alle 4 del pomeriggio “perché tutto deve essere perfetto”.. e chi, in linea con il profondo spirito natalizio, declinerà i peggiori improperi perché il panettone non è cresciuto a dovere o la maionese non è abbastanza soda.

Io sarò sicuramente degna rappresentante dell’ultima categoria di persone, ma almeno ora ho una fetta di pandoro fatto in casa con cui iniziare degnamente questa Vigilia di Natale.

La ricetta di questo pandoro sfogliato è tratta da Pane e roba dolce delle Sorelle Simili, ma devo ringraziare Stefania per la preziosa consulenza prima durante e dopo.

Ovviamente insieme all’immancabile fetta di pandoro (anche se io preferisco il panettone, rigorosamente con i canditi –ecco, l’ho detta!) vanno i miei migliori auguri a tutti voi per un sereno Natale.

Pandoro Simili

Pandoro sfogliato delle Sorelle Simili

Di Pubblicata:

  • Resa: 1 pandoro da chilo
  • Preparazione: 15 ore 0 minuto
  • Cottura: 40 minuti
  • Pronta In: 15 ore 40 minuti

Ingredienti

Istruzioni

  1. Per prima cosa preparate il lievitino: sciogliete 12,5 di lievito di birra fresco (invece di 15 grammi previsti dalla ricetta) in 60 grammi di acqua tiepida. Unite un cucchiaio di zucchero, un tuorlo d'uovo e 50 grammi di farina e lavorate finché non otterrete un composto liscio ed omogeneo. Coprite con pellicola e fate lievitare fino al raddoppio (ci vorranno circa 45 minuti-un'ora).
  2. A raddoppio avvenuto, al lievitino aggiungete 3 grammi di lievito sciolti in due cucchiai di acqua, 25 grammi di zucchero, 200 grammi di farina e un uovo intero, quindi impastate e sbattete energicamente. Unite 30 grammi di burro a temperatura ambiente ed impastate nuovamente. Coprite con pellicola per alimenti e lasciate lievitare fino al raddoppio (ci vorrà circa un'ora).
  3. All'impasto lievitato aggiungete 50 grammi di farina, poi un uovo e fate assorbire. Aggiungete quindi un altro uovo, 100 grammi di zucchero, i semi di una bacca di vaniglia, 150 grammi di farina e infine un cucchiaino di sale. Impastate e sbattete per 8-10 minuti, finché tutto non sarà amalgamato. Ripiegate l'impasto su se stesso, ponete in una ciotola imburrata, coprite con pellicola per alimenti e lasciate lievitare fino al raddoppio (ci vorrà circa 1 ora- 1 ora e mezza), quindi ponete la ciotola nel frigorifero per 30-40 minuti.
  4. Prendete 140 grammi di burro a temperatura ambiente, mettete fra due fogli di carta forno e appiattite in forma rettangolare (alta circa 5mm). Rovesciate la pasta su un piano leggermente infarinato, spianatela con un mattarello fino a dare una forma rettangolare (di dimensione doppia rispetto a quella del burro). Ponete il burro al centro, richiudete l'impasto su di esso, quindi spianate delicatamente l'impasto nel senso della lunghezza e date una piega a tre. Avvolgete in pellicola per alimenti e lasciate riposare in frigorifero per 20-30 minuti. Ripetete questa operazione altre due volte.
  5. A questo punto mettete l'impasto in frigorifero, coperto da pellicola, per 8-12 ore (ma anche di più): questo riposo permetterà di sviluppare sapore, quindi non saltatelo.
  6. L'indomani tirate fuori dal frigo e lasciate ambientare per 1 ora circa l'impasto, quindi procedete alla formatura: formate una palla serrando i bordi dell'impasto sotto di esso e ruotando la palla sul tavolo (ovvero facendo una pirlatura.. delicata, mi raccomando, che è un impasto sfogliato). Mettete l'impasto in uno stampo da pandoro da chilo, precedentemente imburrato, mettendo la parte tonda della pasta verso il fondo (la parte con le pieghe sarà quindi verso di voi).
  7. Coprite con pellicola e lasciate lievitare finché l'impasto raggiungerà il bordo (ci vorranno dalle 3 alle 8 ore).
  8. Pre-riscaldate il forno a 170°C. Cuocete in forno già caldo per 15 minuti, quindi abbassate a 160°C e continuate la cottura per altri 10 minuti. Se scurisce troppo, coprite con alluminio (io l'ho fatto dopo i primi 15 minuti di cottura).
  9. Trascorso questo tempo, fate la prova stecchino e, se ancora umido, continuate la cottura per altri 10 minuti; proseguite così fino a completa cottura.
  10. Sfornate, lasciate riposare una decina di minuti, quindi sformate e lasciate raffreddare completamente. Guarnite con zucchero a velo.

Vi segnalo solo un inconveniente (che non è legato alla ricetta specifica, ma alla preparazione in generale): io ho uno stampo in alluminio, in cui non so perché (penso per lo spessore) il colore del pandoro rimane sempre molto chiaro (quasi anemico, direi). Io ho ovviato al problema sformando il pandoro e cuocendolo per una decina di minuti (5 scoperto e 5 coperto con alluminio) in forno statico a 150°C. Se può servirvi il consiglio..

Pandoro Simili finale

 

198 pensieri su “Il pandoro sfogliato delle sorelle Simili.. e Buon Natale!

  1. Ah questa ricetta la volevo provare anch’io quest’anno, poi colpa il tempo tiranno non ci sono riuscita. L’ho comunque messa in programma per i prossimi giorni, che minimo fino al 10 gennaio è lecito mangiare pandori, già che ci sono ti ruberò anche le dritte 😉
    Tanti auguri di cuore, un bacio.

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