Traditional Italian Pandolce Recipe

Ingredients

500 grams of flour
200 grams of sugar
200 grams of butter, softened
3 eggs
1 teaspoon of salt
25 grams of active dry yeast
60 ml of warm water (around 110°F/45°C)
100 grams of raisins
100 grams of dried figs, chopped
50 grams of pine nuts
50 grams of candied orange peel, chopped
50 grams of candied lemon peel, chopped
Zest of 1 lemon
Zest of 1 orange
1 tablespoon of fennel seeds
1 teaspoon of vanilla extract
1 tablespoon of rum or brandy (optional)
Granulated sugar for dusting

Steps and instructions

In a small bowl, dissolve the yeast in warm water and let it rest for about 10 minutes or until it becomes frothy.
In a large bowl, combine the flour, sugar, and salt. Then, make a well in the middle and add the softened butter, eggs, vanilla extract, yeast mixture, lemon zest, and orange zest. Stir until the dough starts to form.
Transfer the dough to a floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, you can add a little bit of flour. If it's too dry, you can add a bit of water.
Once the dough is ready, add the raisins, chopped figs, pine nuts, candied orange peel, candied lemon peel, and fennel seeds. Knead again to evenly distribute the fruits and nuts throughout the dough.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about 2 hours, or until it doubles in size.
After the dough has risen, punch it down and shape it into a loaf. Place the loaf on a greased baking sheet.
Let the loaf rest for about 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Before baking, brush the loaf with a bit of water and sprinkle some granulated sugar on top. Then, bake it for about 45-50 minutes, or until it becomes golden brown and sounds hollow when you tap it.
Once the Pandolce is done, remove it from the oven and let it cool on a wire rack.
Serve your Pandolce sliced for breakfast or dessert. You can also store it in an airtight container for up to a week.

Tools for making

Mixing bowls - You'll need a few bowls to mix and knead the dough.
Baking sheet - A greased baking sheet is used to bake the Pandolce loaf.
Measuring cups and spoons - These are essential for accurately measuring the ingredients.
Kitchen towel - You'll need a clean kitchen towel to cover the dough while it rises.
Wire rack - A wire rack is used to cool the Pandolce after baking.
Pastry brush - Use a pastry brush to brush the loaf with water before baking.
Flour for dusting - You'll need some flour for dusting the work surface while kneading the dough.

Recipe variations

Substitute part of the all-purpose flour with whole wheat flour for a heartier texture.
Add a handful of chopped almonds or walnuts for extra crunch.
Replace the raisins with dried cranberries or chopped dates.
Use orange zest instead of lemon zest, or a combination of both for a citrusy flavor.
Add a teaspoon of cinnamon or nutmeg for a warm and aromatic twist.
Include a handful of dark chocolate chips or chunks for a decadent touch.
For a gluten-free version, use a gluten-free flour blend instead of regular flour.
Make it vegan by substituting the butter with coconut oil and the eggs with a flax or chia egg substitute.
Experiment with different dried fruits like apricots, cherries, or blueberries.
Enhance the flavor by adding a splash of almond extract or a sprinkle of cardamom.

Recipe overview

Pandolce, commonly known as Genovese Christmas cake, is a rich and delicious bread from Genoa, Italy. Traditionally served during the holiday season, this sweet, fruity bread is filled with an assortment of dried fruits, nuts, and candied peels, making it a festive treat that brings a taste of Italy to any table. With its soft, cake-like texture and distinct flavor from fennel seeds and citrus zest, Pandolce is a delightful treat perfect for breakfast or dessert. While the list of ingredients may seem long, the process of making Pandolce is relatively straightforward. The dough comes together quickly, followed by an initial rise. Once risen, you'll incorporate a flavorful mix of fruits and nuts into the dough, then shape it into a loaf for a second, shorter rise. The loaf is then baked until golden brown and sprinkled with a dusting of granulated sugar for a sweet finish. The result is a beautifully rich and flavorful bread with a lovely, sugar-dusted crust. Whether you're familiar with Pandolce or are trying it for the first time, this recipe is sure to impress. Enjoy a slice with coffee for breakfast, or serve it as a sweet ending to your holiday meals.

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in equal amounts. However, you may not need to dissolve the instant yeast in warm water before using it. Simply add it directly to the dry ingredients.
Can I use a stand mixer to knead the dough? Absolutely! Using a stand mixer with a dough hook attachment can make the kneading process easier and faster. Just make sure to knead the dough until it reaches the desired smooth and elastic consistency.
Can I omit the alcohol (rum or brandy) in the recipe? Yes, you can omit the alcohol if you prefer. It adds a subtle flavor to the Pandolce, but the recipe will still turn out delicious without it.
Can I use different dried fruits or nuts? Absolutely! Feel free to customize the recipe by using your favorite dried fruits and nuts. Just make sure to maintain the same overall quantity to keep the balance of flavors in the Pandolce.
How should I store the Pandolce? It is best to store Pandolce in an airtight container at room temperature. It should stay fresh for up to a week. If you prefer a softer texture, you can place a slice of bread in the container to help retain moisture.
Can I freeze the Pandolce? Yes, you can freeze Pandolce. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Thaw it at room temperature before serving.

Serving dishes and utensils

Mixing bowls - You'll need bowls to mix and knead the dough.
Baking sheet - A baking sheet is necessary to bake the Pandolce in the oven.
Kitchen towel - Use a kitchen towel to cover the dough while it rises.
Clean surface - A clean, floured surface is needed for kneading the dough.
Wire rack - After baking, a wire rack helps to cool the Pandolce evenly.
Pastry brush - A pastry brush is useful for brushing water on top of the loaf before baking.

Origin stories

Pandolce, also known as Genoa cake, is a traditional Italian Christmas sweet bread originating from Genoa, in the Liguria region. This delightfully aromatic treat is steeped in history, dating back to the epoch of the Maritime Republics. In the 16th century, Genoese merchants and sailors traveled the world, discovering new ingredients like sugar, spices, and candied fruits. They brought these ingredients back home, and the skilled Genoese bakers combined them with local products like pine nuts and figs. The result of this unique fusion was Pandolce, a sweet bread that embodies the adventurous spirit of Genoa's seafaring past. Over the centuries, it has become a cherished Christmas tradition, symbolizing the prosperity of the city and the richness of its culinary heritage.

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.