Pandoro with Sourdough Starter Recipe

Category: Leavened Breads

Servings: 4

Pandoro is an Italian Christmas bread known for its soft, fluffy texture and sweet, buttery flavor. With a traditional sourdough starter (lievito madre), this recipe takes your baking to a whole new level, infusing the bread with deep, tangy flavors that only natural fermentation can bring. This step-by-step guide will walk you through every stage of making this deliciously indulgent bread. Whether you’re preparing for the holidays or simply want to treat your family, Pandoro with sourdough starter is sure to impress. Here’s how to make this wonderful homemade bread from scratch.

Ingredients for Pandoro with Sourdough Starter

Instructions

1. Prepare the Dough Starter:
   Start by taking your sourdough starter (lievito madre) and cutting it into small pieces. Add 70g of sugar to a mixing bowl and the sourdough starter, then start incorporating it gently with your hands or a dough hook.

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2. Separate the Eggs:
   Separate 4 egg yolks, which should weigh approximately 80g. You can reserve the egg whites for another use (like meringues or pavlova). Gradually add the egg yolks into the mixture, a little at a time, ensuring they are well incorporated before adding more.

3. Add the First Dose of Flour:
   Once the egg yolks are fully combined, add 160g of Manitoba flour to the dough mixture. Mix well, allowing the flour to be absorbed into the liquid, creating a thick, elastic dough.

4. Incorporate the Second Dose of Flour:
   When the dough has started to come together, add 80g of Manitoba flour in small increments. Allow each addition to fully incorporate before adding the next. This process is vital for creating the ideal structure of the Pandoro dough. Once all the flour has been added and the dough is smooth, you can proceed to the next stage.

5. Make the Emulsion:
   In a separate bowl, melt 80g of butter. You can do this in the microwave or over a double boiler (bagnomaria). While the butter is melting, add one egg yolk and 15g of sugar into another bowl. Mix thoroughly with a spatula, ensuring the sugar dissolves completely. Add the honey and a pinch of fine salt to this mixture, then stir to combine.

6. Add the Emulsion to the Dough:
   Once the first stage of the dough is well-mixed and smooth, gradually incorporate the prepared butter emulsion into the dough, continuing to mix until everything is evenly combined. Continue kneading the dough gently, folding it inward and shaping it to form a round ball. This helps ensure that the dough develops the correct structure for the Pandoro.

7. First Rise:
   Once the dough is fully kneaded and smooth, cover it with a clean kitchen towel or plastic wrap. Allow it to rise at room temperature for at least 12 hours, or until it has tripled in volume. This long fermentation time helps develop the deep, tangy flavor that makes Pandoro so special.

8. Shape the Pandoro:
   After the dough has risen, gently remove it from the bowl and place it back into your mixing bowl or stand mixer. Gradually add the remaining 80g of flour, followed by the second dose of sugar, egg yolk, honey, and melted butter. Mix well until the dough becomes firm, smooth, and shiny.

9. Second Rise:
   Once the dough has reached the right consistency, cover it again and let it rise for another 12 hours. This extended proofing time ensures the texture and flavor of the Pandoro is soft and flavorful.

10. Bake the Pandoro:
    After the second rise, you’re ready to bake your Pandoro. Preheat your oven to 180°C (350°F). Carefully transfer the dough into a Pandoro mold, making sure it’s evenly distributed and fills the mold to the top. Bake for approximately 35-40 minutes, or until the bread turns golden brown and passes the toothpick test (insert a toothpick into the center; it should come out clean).

11. Cool and Serve:
    Once your Pandoro is baked, remove it from the oven and let it cool for a few minutes before turning it out of the mold. Allow it to cool completely on a wire rack. Once cooled, dust it generously with powdered sugar, creating the signature snowy effect. Serve as is, or pair with a rich custard or whipped cream for a decadent treat.

Final Thoughts on Pandoro with Sourdough Starter

Making Pandoro with sourdough starter takes time and patience, but the result is well worth the effort. The natural fermentation process imparts a unique depth of flavor, creating a soft, airy texture with a slight tanginess that balances the sweetness of the bread. Whether enjoyed during the holidays or as an everyday indulgence, this recipe is sure to be a favorite in any home.

By following these steps, you can create a deliciously soft Pandoro with sourdough starter, perfect for special occasions or simply to enjoy with loved ones. The combination of sourdough and rich ingredients like butter, honey, and egg yolks gives the Pandoro a refined flavor that is unlike any store-bought version. Dust it with powdered sugar for a festive touch and savor the intricate flavors that make this bread so exceptional. Enjoy baking and savoring your homemade Pandoro, and share it with family and friends to make lasting memories!