📝 About This Recipe
Hailing from the romantic city of Verona, Pandoro is Italy’s 'Golden Bread,' a majestic, star-shaped masterpiece that embodies the spirit of the holidays. Unlike its cousin Panettone, Pandoro is prized for its uniform, cloud-like crumb, rich buttery aroma, and a delicate scent of vanilla and citrus. This recipe uses a multi-stage fermentation process to achieve a texture so light it practically melts on the tongue, finished with a snowy dusting of powdered sugar.
🥗 Ingredients
The Biga (Pre-ferment)
- 65 grams Bread Flour (high protein, at least 13%)
- 35 ml Whole Milk (lukewarm, about 90°F)
- 6 grams Active Dry Yeast
First Dough
- 140 grams Bread Flour
- 40 grams Sugar (extra fine)
- 1 large Egg (room temperature)
Second Dough & Emulsion
- 250 grams Bread Flour
- 100 grams Sugar
- 2 large Eggs (room temperature)
- 2 large Egg Yolks (rich orange color preferred)
- 170 grams Unsalted Butter (very soft, high quality)
- 1 tablespoon Honey (acacia or wildflower)
- 1 tablespoon Vanilla Bean Paste (or seeds from 1 pod)
- 1 tablespoon Lemon Zest (finely grated)
- 5 grams Salt (fine sea salt)
- 1/2 cup Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Prepare the Biga: In a small bowl, dissolve the yeast in warm milk. Mix in the flour until a small ball forms. Cover with plastic wrap and let it rise in a warm, draft-free spot (about 80°F) for 2 hours until doubled.
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2
First Dough: Transfer the risen Biga to the bowl of a stand mixer fitted with the dough hook. Add the first dough flour, sugar, and egg. Mix on low speed until the dough is smooth and pulls away from the sides (about 8-10 minutes). Cover and let rise for 2-3 hours until tripled in volume.
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3
Aromatic Emulsion: While the dough rises, cream together the soft butter, honey, vanilla, lemon zest, and salt until it forms a light, fragrant paste. Set aside at room temperature.
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4
Second Dough Assembly: To the tripled first dough, add the second dough flour, sugar, eggs, and egg yolks. Mix on low speed for 5 minutes until combined.
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5
Develop Gluten: Increase speed to medium. Knead for 15-20 minutes. The dough must be very elastic and pass the 'windowpane test' before adding fat.
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6
Incorporate Butter: With the mixer on low, add the butter emulsion one tablespoon at a time. Do not add the next scoop until the previous one is fully absorbed. This process should take about 10 minutes.
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7
Final Knead: Once all butter is in, knead on medium for another 5 minutes until the dough is silky, shiny, and completely smooth.
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8
Rest: Let the dough rest in the bowl for 30 minutes. Meanwhile, generously butter a 1-kg (8-cup) star-shaped Pandoro mold, ensuring every corner is coated.
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9
Shaping: With buttered hands, gather the dough and form it into a tight, smooth ball. Place it into the prepared mold with the smooth side facing down.
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10
The Long Rise: Cover the mold with plastic wrap. Let it rise in a warm place (75-80°F) until the dome of the dough reaches the top edge of the mold. This can take anywhere from 4 to 8 hours depending on the temperature.
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11
Baking: Preheat your oven to 340°F (170°C). Place the mold on the lowest rack. Bake for 45-55 minutes. If the top browns too quickly, tent it loosely with foil after 30 minutes.
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12
Testing: Insert a long skewer into the center; it should come out clean, and the internal temperature should reach 195°F (90°C).
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13
Cooling: Let the Pandoro cool in the mold for 30 minutes. Carefully invert it onto a wire rack and let it cool completely for at least 4 hours.
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14
Finishing: Just before serving, place the Pandoro in a large plastic bag with the powdered sugar. Shake gently to coat the entire cake in a thick layer of 'snow'.
💡 Chef's Tips
Use high-quality European-style butter with a high fat content for the best flavor and texture. Temperature is key: if your kitchen is cold, use your oven with only the light turned on for proofing. Don't rush the kneading; the dough must be extremely strong to support all that butter and sugar. If you don't have a Pandoro mold, a deep Brioche mold or a large Bundt pan can work, though you'll lose the iconic star shape. Store leftovers in a sealed plastic bag to keep the bread soft for up to 5 days.
🍽️ Serving Suggestions
Serve slightly warm to release the buttery aromas and the scent of vanilla. Pair with a glass of chilled sweet Prosecco or Moscato d'Asti. Serve with a side of warm Mascarpone cream or a rich chocolate ganache dip. Slice horizontally into stars and rotate them to create a 'Christmas Tree' centerpiece. Leftovers make the world's most luxurious French Toast or bread pudding.