Authentic Pandolce Genovese: Traditional Italian Sweet Bread Recipe

Pandolce Genovese Recipe (Italian Sweet Bread)

Category: Desserts
Serves: 10

Ingredients:

Instructions:

1. Prep the Candied Fruit
   Start by cutting the candied orange and citron peel into small cubes. Set them aside for later.

2. Prepare the Butter
   Ensure the butter is at room temperature and cut it into small pieces for easier incorporation into the dough.

3. Mix the Dough
   In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Add the sifted all-purpose flour and salt. Start mixing on low speed until the ingredients are partially combined.

4. Add Fruit and Pine Nuts
   Once the butter and sugar are well blended, stop the mixer and add the diced candied orange peel, citron peel, raisins, and pine nuts. Stir briefly by hand to ensure even distribution.

5. Incorporate Wet Ingredients
   Add the eggs and whole milk to the mixture. Resume mixing with the stand mixer for another 10 seconds on medium speed to fully integrate all ingredients. The dough should now have a cohesive, slightly sticky texture.

6. Shape the Dough
   Transfer the dough onto a lightly floured surface. Using your hands, gently press and compact the dough into a round shape. Flatten the top of the dough slightly to give it a more uniform shape.

7. Form a Disc
   Using your hands, shape the dough into a disc approximately 3 cm high and 10 cm in diameter. Be sure to smooth out the edges to achieve a neat, even shape.

8. Prepare for Baking
   Line a baking sheet with parchment paper. Place the shaped dough onto the baking sheet. Using a pastry scraper or a sharp knife, make diagonal incisions across the top of the dough in a crisscross pattern. This decorative touch will give your pandolce a traditional look.

9. Bake the Pandolce
   Preheat your oven to 180°C (356°F) for conventional (static) baking, or 160°C (320°F) for fan-assisted baking. Place the pandolce in the oven and bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

10. Cool and Serve
    Once the pandolce is baked, remove it from the oven and allow it to rest for a few minutes. Afterward, transfer it to a cooling rack and let it cool completely. Serve sliced, enjoying the rich flavors of the candied fruit and the slight crunch of pine nuts.

This traditional Genoese sweet bread, with its fragrant mix of candied fruit and nuts, is perfect for sharing with friends and family during the holiday season or any special occasion. Its soft, moist texture and delightful sweetness make it an unforgettable treat for all who try it.