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Pandoro Recipe

Recipe by Pedro M. A. Neves

Pandoro is a traditional Italian sweet bread from Verona with a characteristic star shape and light, airy crumb enriched with butter and eggs. This delicate festive cake features a subtle vanilla flavor and is typically dusted with powdered sugar, making it a beloved holiday centerpiece in Italian homes. The recipe requires patience and proper technique to develop the characteristic tender, feathery texture.

Ingredients

• 500g all-purpose flour (3¾ cups)
• 150g unsalted butter, softened (5.3 oz)
• 100g egg yolks (approximately 6 yolks)
• 60g whole eggs (approximately 1 large egg)
• 100g granulated sugar (½ cup)
• 7g instant yeast (2 teaspoons)
• 10g sea salt (1½ teaspoons)
• 5ml vanilla extract (1 teaspoon)
• Zest of 1 lemon (about 5g)
• 50g warm whole milk (¼ cup)
• 30g unsalted butter, melted, for pan (1 oz)
• 40g powdered sugar, for dusting (¼ cup)

Instructions

1. In a large mixing bowl, combine flour and instant yeast. In a separate bowl, whisk together egg yolks, whole eggs, sugar, lemon zest, and vanilla extract until pale and well combined. Add this mixture to the flour and mix with a wooden spoon for 3-4 minutes until a shaggy dough forms.

2. Gradually add softened butter in small pieces (about 15g at a time) while mixing continuously. Mix for 8-10 minutes total until the butter is fully incorporated and the dough becomes smooth and elastic.

3. Add salt and continue mixing for another 2-3 minutes. The dough should be soft, slightly sticky, and glossy. Add warm milk only if the dough is too dry (1 tablespoon at a time).

4. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (22-24°C / 72-75°F) for 2 hours until doubled in volume. Perform a gentle stretch-and-fold every 30 minutes during the first 1.5 hours.

5. Gently divide dough into two equal pieces. Shape each into a smooth ball by tucking edges underneath and place into a buttered pandoro mold or 8-inch (20cm) round cake pan. Cover and let proof for 1.5-2 hours at room temperature until the dough rises to the rim of the mold.

6. Preheat oven to 190°C (375°F). Bake the pandoro for 40-45 minutes until golden brown on top and a skewer inserted in the center comes out clean. The internal temperature should reach 92°C (198°F).

7. Remove from oven and immediately turn out onto a wire rack. Let cool completely for at least 2 hours before dusting with powdered sugar.

8. Once cooled, place pandoro on a serving platter and dust generously with powdered sugar using a fine sieve, creating an even white coating.

Substitutions

• Replace butter with high-fat non-dairy butter alternative in equal amounts for a dairy-free version
• Use all-purpose gluten-free flour blend (with xanthan gum) in place of regular flour, reducing total flour to 480g due to increased water absorption
• Substitute vanilla extract with 1 teaspoon of rum extract or 2 tablespoons of rum-soaked golden raisins (finely chopped) for a different flavor profile
• Replace lemon zest with orange zest or omit citrus entirely for a more neutral sweet flavor

Tips

• Temperature control is critical: keep the dough between 26-28°C (79-82°F) during bulk fermentation for proper rise and flavor development
• Use a bench scraper to gently turn the dough during stretch-and-folds rather than aggressive kneading to maintain the delicate air bubbles
• If your pandoro mold is not available, a fluted bundt pan or tall cylindrical cake mold produces similar results; adjust baking time as needed
• Store covered at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months; refresh by brief warming in a 160°C (320°F) oven for 10 minutes before serving

Pandoro originates from Verona in Northern Italy and has been a fixture of Italian Christmas and holiday celebrations since the 18th century. The name means 'bread of gold' (pane d'oro), referring both to the rich egg and butter content and its characteristic golden color; it is traditionally enjoyed on its own or with hot chocolate, mascarpone cream, or zabajone sauce.

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