Pandoro

Pandoro is a traditional Italian Christmas bread known for its rich, buttery, and airy texture. Originating from Verona, this iconic sweet bread is characterised by its soft, cloud-like crumb and delicate vanilla aroma. It is typically baked in a tall, star-shaped mould and dusted generously with powdered sugar, resembling a snow-topped cake. Making pandoro at home involves a slow and patient process to achieve its signature lightness and layers of buttery flavour, making it a true celebration of festive Italian baking.

Serves

6

Preparation Time

40 minutes

Resting Time

2 hours first resting + 4 - 6 hours second resting + 2 - 3 hours

Baking Time

40 - 50 minutes

INGREDIENTS

500g strong white bread flour (bread flour)
100g granulated sugar
250g unsalted butter, softened
200 ml whole milk, warm
4 large eggs
10g salt
25g fresh yeast or 7g dry yeast
1 tsp vanilla extract or vanilla bean seeds
Zest of 1 lemon or orange (optional)
Icing sugar (for dusting)

METHOD

If using fresh yeast, crumble it into the warm milk with a teaspoon of sugar and stir until dissolved. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the eggs one at a time, mixing well. Pour in the yeast mixture or dry yeast if using, along with the vanilla and citrus zest. Mix until a sticky dough forms. Cover with a cloth and leave to rise in a warm place for about 2 hours, or until doubled in size.

Once risen, add the softened butter gradually, kneading well after each addition until fully incorporated. Continue kneading until the dough is smooth, elastic, and slightly shiny, about 10 minutes. Cover and let it rise again in a warm place for 4-6 hours, or until doubled.

Gently punch down the dough, shape it into a ball, and place it into a tall, star-shaped pandoro mould or a high, fluted cake pan. Cover and let it rise again for 2-3 hours until it nearly reaches the top of the mould.

Preheat the oven to 180°C and bake for 40-50 minutes until golden brown.

Allow it to cool slightly before removing from the mould. Once cooled, dust generously with powdered sugar before serving.