Pandoro Recipe – Traditional Italian Christmas Delight
Servings: 8
Category: Leavened Bread
The Pandoro is an iconic Italian Christmas bread, known for its golden color, soft texture, and deliciously buttery flavor. Unlike its cousin, Panettone, Pandoro is a tall, star-shaped cake with a sweet, mild flavor that pairs perfectly with a dusting of powdered sugar. This recipe guides you through the process of making Pandoro at home, ensuring it turns out just as wonderfully light and fluffy as the ones from the bakery.
Ingredients & Nutritional Information
| Ingredient | Quantity |
|---|---|
| 00 Flour (all-purpose) | 350g + 350g + 350g + q.b. for dusting |
| Fresh Yeast | 3g + 5g |
| Water | 30g + 50g |
| Biga (starter dough) | 90g |
| Sugar | 45g + 125g |
| Eggs | 110g |
| Egg Yolks | 30g |
| Acacia Honey | 30g |
| Vanilla Bean | 2 |
| Lemon Zest | 1 |
| Orange Zest | 1 |
| Salt | 5g |
| Butter | 150g + extra for greasing |
| Powdered Sugar | q.b. for dusting |
Instructions
Step 1: Preparing the Biga (Starter Dough)
Start by preparing the biga, which is a type of pre-ferment that enhances the flavor and texture of the final bread.
- Mix the ingredients: In a bowl, combine the 350g of flour with 30g of water. Mix gently with a spoon or your hands until the ingredients are roughly combined. The texture should be somewhat uneven.
- Rest the dough: Cover the mixture with plastic wrap and let it sit at room temperature for several hours, or overnight if you prefer a stronger flavor. The dough should be left to ferment, forming the base for the next stage.
Step 2: First Dough (Impasto)
Once the biga has rested, it’s time to begin the first dough (impasto).
- Activate the yeast: In the bowl of a stand mixer, combine the biga with an additional 350g of flour and 5g of fresh yeast. Pour in 50g of water and mix using the dough hook at low speed for about 10 minutes. You’ll want the dough to be smooth, elastic, and well-incorporated.
- Add the eggs: Gradually incorporate the eggs (110g) into the dough, a little at a time, allowing each portion to be absorbed before adding more.
- Add flavorings: While mixing, add the zest of 1 lemon, 1 orange, and the seeds from 2 vanilla beans. Additionally, add 30g of acacia honey. This step infuses the dough with fragrant, aromatic notes, creating a delightful flavor base for the Pandoro.
- Knead until smooth: Continue to knead the dough until it is smooth and shiny, about 10 minutes. You’ll notice the dough becoming more elastic as the gluten develops.
- First resting period: Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature for 1-2 hours, or until it has doubled in size.
Step 3: Second Dough (Impasto)
Now that the first dough has rested, it’s time to prepare the second dough, which will build on the initial flavor and texture.
- Combine the second batch of ingredients: In the same bowl of the stand mixer, combine 350g of flour, 125g of sugar, and the rest of the yeast (5g). Add the first dough to this mixture and begin to knead again, gradually adding 50g of water.
- Add eggs and butter: Once the dough begins to form, beat the eggs and yolks together and gradually add them to the dough, allowing them to fully absorb before adding more. When the eggs are fully incorporated, add 150g of softened butter, little by little. The dough should become silky and smooth.
- Incorporate the honey mixture: Once the butter has been fully absorbed and the dough is glossy, incorporate the honey and zest mixture. This is a crucial step in infusing the dough with depth and richness of flavor.
- Knead until smooth: Knead the dough for about 15-20 minutes on a low speed, ensuring that the butter is fully incorporated and the dough is in a cohesive, elastic ball. If the dough becomes too warm, let it rest for a few minutes before resuming kneading.
- Rest the dough: After kneading, form the dough into a ball, cover it, and let it rest for 1 hour at room temperature.
Step 4: Shaping the Pandoro
- Shape the dough: After the second rise, remove the dough from the bowl and place it on a lightly floured surface. Gently fold the dough to form a tight ball, then let it rest for about 5 minutes.
- Further folding: Perform two more sets of folds every 10 minutes, stretching and folding the dough to strengthen the gluten network.
- Prepare the pan: Grease the Pandoro mold generously with butter and dust it lightly with flour to prevent sticking.
- Shape the dough: Once the dough has rested and been folded, transfer it to the prepared mold, shaping it as needed. Use your hands or a spatula to smooth the top, ensuring it fits into the mold perfectly.
Step 5: Final Rise
- Let the dough rise: Cover the mold with plastic wrap and let the dough rise at room temperature for 4-6 hours, or until it has risen to the edge of the mold. This slow rise is important to achieve the soft, airy texture of Pandoro.
Step 6: Baking the Pandoro
- Preheat the oven: Preheat your oven to 170°C (340°F) with the oven rack placed in the center.
- Bake the Pandoro: Place the Pandoro in the oven and bake for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The internal temperature should reach 92°C (198°F) when checked with a food thermometer.
- Check for doneness: If the top is browning too quickly, cover the Pandoro with aluminum foil to prevent over-browning. Be sure to check the internal temperature as a precise indicator of doneness.
Step 7: Cooling and Serving
- Cool the Pandoro: Once the Pandoro is baked, remove it from the oven and let it cool in the mold for 10 minutes. Then, carefully remove the bread from the mold and let it cool completely on a wire rack.
- Dust with powdered sugar: Once the Pandoro has cooled, dust it generously with powdered sugar before serving. The delicate snow-like coating is a hallmark of this festive Italian bread.
Tips for Perfect Pandoro
- Biga: The pre-ferment (biga) is a key component in developing the flavor and texture of the Pandoro. Prepare it the day before for a deeper, more complex flavor.
- Butter: Use high-quality butter for the best results. The butter is incorporated slowly, which helps create the tender crumb of the Pandoro.
- Resting Time: Don’t rush the resting and rising times. Pandoro requires patience and time to develop its characteristic fluffiness. The longer the dough rests, the better the flavor.
- Temperature and Humidity: If you live in a particularly humid or dry environment, keep an eye on your dough during the rise. You may need to adjust the water content slightly depending on your conditions.
Conclusion
Making Pandoro at home is a rewarding experience that brings the rich flavors and festive spirit of Italy to your table. Whether you serve it as a traditional holiday treat or enjoy it with a warm cup of coffee, this Pandoro recipe is sure to become a family favorite for many seasons to come. The process may take time, but the result—a soft, golden, buttery bread—is well worth the effort.
For more delicious holiday recipes like this, visit Love With Recipes for a curated collection of festive treats that will delight your family and friends!
