Authentic Italian Pandoro Recipe: A Holiday Treat

Ingredients

500 grams of bread flour
100 grams of sugar
15 grams of active dry yeast
225 grams of unsalted butter, at room temperature
5 large eggs, at room temperature
5 egg yolks, at room temperature
1 teaspoon of salt
1 vanilla bean, scraped (or 1 teaspoon of pure vanilla extract)
Zest of one lemon
Zest of one orange
200 grams of icing sugar for dusting

Steps and instructions

In a large bowl, combine half of the bread flour with the sugar, yeast, and 125 grams of butter. Mix until smooth.
Add 2 eggs and 2 yolks, one at a time, mixing well after each addition.
Add the remaining flour, salt, vanilla, lemon zest, and orange zest. Mix until a dough forms.
Gradually add the remaining butter, mixing until fully incorporated.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until it doubles in size.
When the dough has risen, punch it down and shape it into a ball. Place the dough in a pandoro mold or a large, deep loaf pan.
Cover the dough again and let it rise in a warm place for another 2 hours, or until it doubles in size again.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the pandoro for about 45 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
Let the pandoro cool in the pan for 10 minutes, then unmold it onto a wire rack to cool completely.
Before serving, dust the pandoro with icing sugar.

Tools for making

Mixing bowl - A large bowl to combine the ingredients and mix the dough.
Measuring cups and spoons - To accurately measure the ingredients.
Whisk - To mix the dry ingredients together.
Spatula - To scrape down the sides of the bowl and mix the dough.
Pandoro mold or large deep loaf pan - To shape and bake the pandoro.
Clean kitchen towel - To cover the dough while it rises.
Wire rack - To cool the pandoro after baking.
Sifter or fine-mesh sieve - To dust the pandoro with icing sugar before serving.

Recipe variations

Replace bread flour with all-purpose flour for a slightly lighter texture.
Add grated dark chocolate or chocolate chips to the dough for a chocolate twist.
Add a teaspoon of rum or other liqueur to the dough for added flavor.
Include a handful of chopped nuts, such as almonds or hazelnuts, in the dough for added crunch.
Replace the vanilla extract with almond extract for a different flavor profile.
Add dried fruits, such as raisins or dried cranberries, to the dough for a fruity variation.
For a citrusy twist, add some finely chopped candied orange or lemon peel to the dough.
Make a lemon glaze by mixing lemon juice and powdered sugar, and drizzle it over the cooled pandoro.
For a boozy version, soak the pandoro in a mixture of rum and sugar syrup before serving.
Make a pandoro trifle by slicing the pandoro horizontally and layering it with whipped cream, fresh berries, and a sprinkle of grated chocolate.

Recipe overview

Pandoro, literally 'Golden Bread', is a traditional Italian sweet yeast bread most popular around Christmas and New Year. Its signature star-shaped design, a golden crust, and a soft, buttery interior make it a festive favorite. In this recipe, we will guide you step-by-step on how to make your very own homemade Pandoro. The process involves creating a rich dough flavored with vanilla and citrus zest, allowing it to rise twice to achieve its characteristic lightness, and baking it to a golden perfection. Lastly, a dusting of icing sugar adds the final touch, resembling the snowy peaks of the Italian Alps during Christmas. While making Pandoro is a bit of a labor of love due to the rising times, the end result is absolutely worth it. You'll end up with a deliciously sweet and fluffy bread that's perfect for your holiday celebrations. Enjoy it plain, or serve it with a spread of mascarpone cheese or a drizzle of chocolate sauce for an extra treat. Happy baking!

Common questions

How long does it take for the dough to rise?
The dough will take approximately 2 hours to rise initially, and then an additional 2 hours after shaping it in the pandoro mold or loaf pan.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use the same amount of instant yeast as specified in the recipe.
Can I use all-purpose flour instead of bread flour?
While bread flour is recommended for a lighter texture, you can use all-purpose flour as a substitute if needed.
Can I use a different mold if I don't have a pandoro mold?
If you don't have a pandoro mold, you can use a large, deep loaf pan as an alternative.
Can I freeze the pandoro?
Yes, you can freeze the pandoro. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw it at room temperature when ready to serve.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining ingredients and mixing the dough.
Pandoro Mold or Large Deep Loaf Pan - A special mold or pan used to shape and bake the pandoro.
Kitchen Towel - To cover the dough while it rises.
Clean Kitchen Towel - To cover the dough after baking to let it cool.
Wire Rack - A cooling rack to place the baked pandoro on.
Sifter or Fine Mesh Strainer - To dust the pandoro with icing sugar before serving.
Toothpick - For testing the doneness of the pandoro while baking.
Knife or Serrated Bread Knife - For slicing and serving the pandoro.

Origin stories

Pandoro, a traditional Italian sweet yeast bread, most often baked for Christmas and New Year's, hails from the romantic city of Verona, home of Shakespeare's Romeo and Juliet. The name Pandoro, meaning 'golden bread', reflects its rich, sunny color given by the plentiful eggs used in the dough. It's said that its star-like shape was inspired by the mountain peaks of the Italian Dolomites, dusted with snowy icing sugar. Its origins are traced back to the Middle Ages, where it was a luxury product enjoyed by Venetian aristocracy, made with ingredients like flour, butter and eggs which were considered noble and precious. Today, it's enjoyed across Italy and beyond, a slice of sweet indulgence that carries with it centuries of tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.