Pandoro or CANDORO?

What a Christmas is without a good Pandoro after dinner. For this reason, here is the dog friendly version! Candoro derives from the union of the words "cane" (ie dog) and "pandoro".

TIMES: 20 minutes for the process and 90 minutes to let the dough rise.

INGREDIENTS

For 5 Candoro (about the size of a muffin)

100 gr - 00 flour

150 gr - spelled flour

1,5 gr - dry brewer's yeast

125 gr - warm water

25 gr - honey

10 gr - low fat or lactose free yogurt

zest of half a lemon

10 gr - extra virgin olive oil

(you can also use other types of flour)

For the icing

100 gr - low fat or lacrose free yogurt

3 gr - cinnamon

(if you need cup measurements send me a message)

INSTRUCTIONS

1. In a bowl add the two flours, the dry brewer's yeast, water, honey and yogurt.

2. Mix with your hands for at least three minutes.

3. Now add the oil and mix for another 3 minutes.

4. Put the dough in another bowl, cover it with plastic wrap and put it in the oven off with the light on for about 90 minutes (there must be bubbles on the surface).

5. Grease the candoro molds with oil and divide the dough so as to fill 3/4 of the mold.

6. Cook them in a preheated static oven at 175 ° C (347 ° F) for 20 minutes until the surface is golden.

7. Once cooked, let them cool out of the oven.

8. Then prepare the icing by mixing cinnamon with yogurt.

9. Now you can pour it over the Candoro.

CONSERVATION

Without the icing the Candoro can be kept in the fridge for a week (I recommend heating them for a few seconds in the microwave to soften them and then let them cool before serving them to the dog), while with the icing they can be kept in the fridge for a few days.

Given the ingredients of which it is composed, give the dog only one Candoro a day.

Here are some videos explaining the steps:

CANDORO

ICING

If you liked this recipe, leave a like and if you have any questions you can write them in the comments!