📝 About This Recipe
Hailing from the romantic city of Verona, Pandoro is the 'Golden Bread' that defines the Italian holiday season. This sky-high, star-shaped cake is celebrated for its incredibly soft, cloud-like crumb and a rich, buttery aroma infused with natural vanilla. Unlike its cousin Panettone, Pandoro is prized for its elegant simplicity and a texture so delicate it practically melts on the tongue.
🥗 Ingredients
The Lievito (Starter)
- 1/2 cup Manitoba or high-protein bread flour (sifted)
- 1/4 cup Warm water (approx 100°F/38°C)
- 2 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
The First Dough
- 1 1/2 cups Manitoba or high-protein bread flour
- 1 large Whole egg (at room temperature)
- 1/4 cup Granulated sugar
- 2 tablespoons Unsalted butter (very soft)
The Second Dough & Emulsion
- 1 3/4 cups Manitoba or high-protein bread flour
- 1/2 cup Granulated sugar
- 2 large Whole eggs (at room temperature)
- 2 large Egg yolks (at room temperature)
- 1 tablespoon Honey (acacia or wildflower)
- 2 teaspoons Vanilla bean paste (or seeds from 1 pod)
- 1 cup Unsalted European-style butter (high fat content, softened)
- 1/2 teaspoon Fine sea salt
- 1/2 cup Powdered sugar (for dusting)
👨🍳 Instructions
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1
Prepare the Lievito: Dissolve the yeast and sugar in warm water. Mix in the flour to form a small ball. Cover and let rise in a warm, draft-free spot until doubled (about 60-90 minutes).
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2
First Dough: Add the first dough ingredients (flour, egg, sugar, butter) to the Lievito. Knead with a stand mixer using the dough hook for 10 minutes until smooth. Cover and let rise until tripled in volume (about 2-3 hours).
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3
Aromatic Emulsion: While the dough rises, whisk together the softened butter, honey, vanilla, and salt until it forms a creamy, pale paste. Set aside.
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4
Second Dough: To the risen first dough, add the eggs, egg yolks, and sugar. Mix on low speed until combined.
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5
Gradually add the remaining flour. Knead on medium speed for 15-20 minutes. The dough must become very elastic and 'stringy,' pulling away completely from the sides of the bowl.
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6
Incorporate the Emulsion: Add the butter emulsion one tablespoon at a time, ensuring each piece is fully absorbed before adding the next. This preserves the gluten structure.
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7
Perform the 'Windowpane Test': Take a small piece of dough and stretch it. It should be thin enough to see light through without tearing. If it tears, knead for 5 more minutes.
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8
First Rest: Place the dough in a bowl, cover, and refrigerate for 8-12 hours (overnight). This slow fermentation develops the iconic flavor and makes the dough easier to handle.
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9
Shaping: On a lightly floured surface, gently fold the cold dough onto itself several times to form a tight, smooth ball. Let it rest for 30 minutes to reach room temperature.
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10
Prepare the Mold: Generously butter a 1kg (approx. 3-liter) star-shaped Pandoro mold. Place the dough ball inside with the smooth side facing down.
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11
The Final Rise: Cover the mold with plastic wrap. Let it rise in a warm place (about 80°F/26°C) until the dough reaches the very top edge of the mold. This can take 4-6 hours.
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12
Baking: Preheat your oven to 340°F (170°C). Bake on the lowest rack for 45-50 minutes. If the top browns too quickly, cover loosely with foil after 30 minutes.
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13
Cooling: Remove from the oven and let it sit in the mold for 30 minutes. Carefully invert the mold onto a wire rack and lift it off. Let the cake cool completely for at least 6 hours.
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14
The Finishing Touch: Once cold, place the Pandoro in a large plastic bag with the powdered sugar. Shake gently until the cake is completely coated in 'snow'.
💡 Chef's Tips
Use a high-protein 'Manitoba' flour; the high gluten content is essential to support the heavy butter and sugar. Ensure all ingredients, especially eggs, are at room temperature to prevent the batter from curdling. Don't rush the rising times; the slow fermentation is what creates the airy, feather-light texture. If you don't have a proofer, place the dough in an oven that is turned off with the light left on. Always use high-quality European butter with at least 82% fat for the most authentic flavor.
🍽️ Serving Suggestions
Serve slightly warm by placing the sliced cake near a radiator or in a low oven for a few minutes. Pair with a glass of sweet sparkling Moscato d'Asti or a rich Prosecco. Accompany with a dollop of Mascarpone cream or warm chocolate ganache. For a stunning centerpiece, slice the cake horizontally and rotate the layers to create a 'Christmas Tree' effect. Leftover slices make the most incredible French Toast or bread pudding.