Classic Pandoro
Pandoro is a traditional Italian sweet bread, typically star-shaped and dusted with powdered sugar to resemble the snow-capped Alps. This recipe yields a light, airy loaf with a delicate vanilla and citrus aroma, perfect for holiday celebrations.
An original recipe by Forkin
- Total time
- 12 hr 45 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 546 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
starter dough
- 120 gall-purpose flour
- 7 gactive dry yeast
- 60 mlwater, lukewarm
- 10 ggranulated sugar
first dough
- 100 gall-purpose flour
- 1 pcsegg yolk
- 30 ggranulated sugar
- 40 gunsalted butter, softened
second dough
- 300 gall-purpose flour
- 100 ggranulated sugar
- 3 pcsegg, large
- 1 pcsegg yolk
- 1 tspvanilla extract
- 1 tsporange zest
- 0.5 tspsalt
butter block
- 160 gunsalted butter, very cold
garnish
- 30 gpowdered sugar
Equipment
pandoro mold · dough hook · rolling pin · large bowl · plastic wrap · wire rack · parchment paper · stand mixer
The method
Step by step
- 1
For the starter dough, combine starter dough flour, active dry yeast, lukewarm water, and starter dough granulated sugar in a medium bowl.
About 5 min
Cook’s note: Ensure water is lukewarm, around 40-45°C (105-115°F), to activate the yeast without killing it.
- 2
Mix until just combined, cover the bowl with plastic wrap, and let it rise in a warm place for 2 hours, or until doubled in size and bubbly.
About 2 hr
Cook’s note: A turned-off oven with the light on can provide a good warm environment for rising.
- 3
For the first dough, add the starter dough mixture to the bowl of a stand mixer fitted with a dough hook.
- 4
Add first dough flour, first dough egg yolk, first dough granulated sugar, and first dough softened unsalted butter.
- 5
Knead on medium speed for 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
About 15 min
Cook’s note: The dough will be quite sticky initially but will come together with sufficient kneading.
- 6
Cover the bowl and let the first dough rise in a warm place for 2-3 hours, or until doubled in size.
About 3 hr
- 7
While the first dough is rising, prepare the butter block by cutting the very cold unsalted butter into small pieces.
About 5 min
- 8
Place the butter pieces between two sheets of parchment paper and roll it into a 15x15 cm (6x6 inch) square.
About 5 min
Cook’s note: Keep the butter as cold as possible; you can even chill the rolled butter block in the fridge.
- 9
Once the first dough has risen, add the second dough flour, second dough granulated sugar, large eggs, second dough egg yolk, vanilla extract, orange zest, and salt to the stand mixer with the first dough.
- 10
Knead on low speed until all ingredients are incorporated, then increase speed to medium and knead for another 15-20 minutes until the dough is very smooth and elastic.
About 20 min
Cook’s note: This stage requires thorough kneading to develop the gluten for a light texture.
- 11
Turn the dough out onto a lightly floured surface and gently shape it into a rectangle.
About 2 min
- 12
Place the butter block in the center of the dough, fold the dough over the butter to enclose it completely, pinching the seams to seal.
About 3 min
Cook’s note: Ensure the butter is fully enclosed to prevent it from leaking out during rolling.
- 13
Roll the dough into a large rectangle, about 3 times longer than it is wide.
About 5 min
Cook’s note: Roll gently and evenly to maintain the butter layers.
- 14
Fold one-third of the dough over the middle, then fold the other third over that, like a business letter.
About 1 min
- 15
Rotate the dough 90 degrees, cover with plastic wrap, and refrigerate for 30 minutes.
About 30 min
Cook’s note: Chilling helps the butter firm up, making the dough easier to handle.
- 16
Repeat the rolling and folding process (steps 13-15) two more times, chilling for 30 minutes after each fold.
About 1 hr 30 min
Cook’s note: This creates the many layers characteristic of Pandoro.
- 17
After the final fold and chill, gently shape the dough into a ball.
About 2 min
- 18
Lightly grease a 1-liter (8-cup) Pandoro mold with butter.
About 2 min
Cook’s note: A non-stick spray can also be used, but butter adds to the flavor.
- 19
Place the dough into the prepared mold, seam-side down.
About 1 min
- 20
Cover the mold loosely with plastic wrap and let it rise in a warm place for 6-10 hours, or until the dough almost reaches the top of the mold.
About 10 hr
Cook’s note: This final rise is crucial; be patient as it can take a long time depending on ambient temperature.
- 21
Preheat your oven to 170°C (340°F).
About 15 min
Cook’s note: Ensure the oven is fully preheated before baking.
- 22
Bake for 35-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
About 45 min
Cook’s note: If the top browns too quickly, loosely tent it with aluminum foil.
- 23
Remove the Pandoro from the oven and let it cool in the mold for 10-15 minutes.
About 15 min
- 24
Carefully invert the Pandoro onto a wire rack to cool completely.
About 1 min
- 25
Once completely cooled, dust generously with powdered sugar before serving.
Cook’s note: For an extra festive touch, shake the Pandoro in a large bag with powdered sugar.
Per serving
Nutrition
- Calories
- 545.5kcal
- Protein
- 10.2g
- Carbs
- 71.4g
- Fat
- 24.2g
- Fibre
- 2g
- Sugar
- 21.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pandoro tightly wrapped in plastic wrap or in an airtight container at room temperature.
Gently warm slices in a toaster oven or microwave for a few seconds if desired.
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