Pandora vegan: the revisited recipe of the famous Christmas dessert – Tale Of Travels

He pandoro vegan is the reinterpretation, in a vegan key, of the famous Veronese sourdough product that is inevitable during the holiday season, in all the houses, as well as panettone, nougat and other typical delicacies of the time. A sweet designed for those who follow a diet without ingredients of animal origin and therefore without milk, butter or eggs, which will conquer everyone for a flavor and consistency faithful to the original.

To prepare it in an artisanal way, it will first be necessary to respect the lengths rising time of the classic recipe and then obtain the characteristic eight-pointed star mold, with a capacity of approximately 750 g.

We started from the preparation of the Yeast, a pre-dough that will have to rest for about 1 hour, obtained by mixing flour, sugar, soy drink (instead of milk) and crumbled brewer’s yeast. So we made a double doughnecessary to guarantee a satisfactory honeycomb structure and final yield and, finally, we took care of the Browse: a technique which consists of folding the dough over on itself several times, as is done for puff pastry, coating it with fat (in this case margarine instead of butter).

You will thus obtain a high and soft dessert, with the inimitable flavor of vanilla, to be sprinkled with icing sugar and soaked in breakfast in a cup of latte or enjoyed in slices at the end of the meal in the company of friends, vegans and non-vegans alike.

For best results, we suggest that you cover the pandoro, after the first twenty minutes of cooking, with a aluminum foil: in this way the base will not darken and success at the table will be assured.

Discover how to prepare vegan pandoro by following the step-by-step procedure and advice. If you liked this recipe, also try other delicious vegan desserts.

How to prepare vegan pandoro

To make the vegan pandoro, we first start with the yeast, then we proceed to the preparation of the double dough and the flaking and, finally, we put the entremets in the oven at 180°C for 50 minutes.

Prepare the sourdough

Crumble the brewer’s yeast into a bowl 1.

Add sugar 2.

Pour the hot soy beverage 3.

Mix with a teaspoon 4 to dissolve yeast and sugar.

Mix the flour 5.

Stir in with a whisk, until the mixture is smooth and without lumps. 6; cover with plastic wrap and let rise at room temperature, in a warm place, for about 1 hour.

The yeast will be ready when it has doubled in size and bubbles have formed on the surface 7.

First dough of the vegan pandoro

Pour the yeast into the bowl of the planetary mixer 8.

Add sugar 9.

Mix sifted flour ten.

Add the brewer’s yeast dissolved in the hot soy drink 11and mix the ingredients with the hook.

Transfer the dough to a large bowl and cover with a sheet of plastic wrap 12.

Let rise until the initial volume is doubled 13: it will take about 2 hours.

Second vegan pandoro dough

Once risen, return the dough to the bowl of the planetary mixer and add the sugar 14.

Vanilla Extract Fragrances 15.

Pour in the soy beverage, mixed with the yellow food coloring 16: in this way you will give the vegan pandoro the characteristic yellowish color, usually given by the presence of the eggs.

Pour the flour 17 and work again with the hook, until the dough detaches from the sides of the kneader.

At this point add the soft margarine 18a little at a time, and finish with salt.

Keep kneading until you get a tightly knit compound 19then transfer it to a lightly floured work surface.

form a palla 20.

Cover with cling film 21 and let rise for about 3 hours.

Rolling or peeling the vegan pandoro

After the resting time, roll out the dough with a rolling pin on a floured work surface. 22to form a rectangle.

Spread the margarine on the rectangle of dough 23.

Fold the longer side of the rectangle towards the center 24.

Also close the other side by matching the two edges of the dough 25.

Proceed in the same way with the small side, until you arrive in the middle of the rectangle 26.

Fold the remaining flap towards the center 27.

Wrap the dough obtained with the transparent film 28 and refrigerate for 30 minutes.

Once the time has elapsed, take the dough 29.

Roll it out again with a rolling pin 30.

Redo the folds 31 as before and transfer to the refrigerator for another half hour; then repeat the operation two more times, always letting the dough rest in the fridge between one fold and the other.

At this point, take the dough back and knead by rolling the mixture between your hands and forming a smooth and homogeneous ball. 32.

Grease the pandoro mold with margarine and sprinkle with flour 33.

Place the dough in the mold with the seam facing up. 34cover with transparent film and leave to rise in the refrigerator for 1 night.

Bake the vegan pandoro

The next morning, take the dough back and let it rise at room temperature, in a warm place away from drafts, for 6-7 hours or until the mixture almost reaches the edge of the mold 35. Then put in the oven at 180°C and cook for about 50 minutes: after the first 20 minutes of cooking, cover with aluminum foil to prevent the base of the pandoro from darkening too much. Once cooked, take the pandoro out of the oven, let it cool completely and turn it out onto a serving plate.

Sprinkle the vegan pandoro with plenty of icing sugar 36cut it into slices and serve.

storage room

The vegan pandoro can be stored at room temperature, tightly closed in a food bag, to 3-4 days massive.