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Best Easy Pandoro Recipe

Name: Best Easy Pandoro Recipe
Total time: 270 min
Yield: 100 g
Ingredients: all-purpose flour 3.5 cups; eggs 4 pieces; egg yolks 4 pieces; unsalted butter 7 oz; whole milk 1 cup; active dry yeast 2.5 tsp; sugar 1 cup; vanilla extract 2 tsp; lemon zest 1 tsp; salt 0.5 tsp; vanilla sugar 2 tbsp

Verona's golden, star-shaped Christmas cake dusted with vanilla sugar is buttery perfection. This soft mediterranean holiday bread is a family tradition alongside panettone.

Cook 270 min Difficulty HARD 365 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

all-purpose flour 3.5 cups
eggs 4 pieces
egg yolks 4 pieces
unsalted butter 7 oz
whole milk 1 cup
active dry yeast 2.5 tsp

Seasonings/Sauce

sugar 1 cup
vanilla extract 2 tsp
lemon zest 1 tsp
salt 0.5 tsp
vanilla sugar 2 tbsp

Nutrition summary

Carbohydrates 55 g 60%

Protein 7 g 8%

Fat 13 g 32%

Serving size 100g

Cooking steps

1

Warm the milk until just lukewarm (about 105°F), then whisk in the yeast and 1 tablespoon sugar. Let stand for 8–10 minutes until foamy.
2

In a stand mixer bowl, combine 1 cup flour, proofed yeast mixture, and 2 eggs. Mix on low until a sticky dough forms. Cover and rest in a warm place for 30 minutes.
3

Add remaining flour, eggs, yolks, sugar, vanilla extract, lemon zest, and salt. Mix again at medium speed, scraping bowl as needed, until well-combined.
4

Gradually beat in the softened butter, a few tablespoons at a time, allowing each portion to incorporate before adding more. Knead for 6–8 minutes until dough is silky and stretches smoothly.
5

Transfer dough to a greased bowl, cover tightly, and allow to rise at room temperature for 3–4 hours, until doubled. Punch down, fold, and refrigerate overnight for best flavor.
6

Bring dough back to room temperature. Shape into a ball, place in a generously buttered Pandoro (or bundt) pan, and allow a second rise in a warm space for 2–3 hours, until dough is nearly at the rim.
7

Preheat oven to 340°F (170°C). Bake Pandoro for 35–40 minutes. Tent top loosely with foil if browning too quickly. Bread is done when a skewer in the center comes out clean.
8

Let cake cool in pan 20 minutes, then unmold onto a rack. Once fully cooled, dust generously with vanilla sugar before serving.

Personalized Q&A

Q. What are the key ingredients that make Pandoro unique?

Pandoro is distinguished by its combination of rich butter, plenty of eggs and yolks, and aromatic vanilla and lemon zest. These ingredients create a buttery, golden crumb and the signature delicate flavor that set Pandoro apart from other holiday breads.

Q. What is the most important technique for perfect Pandoro texture?

Extended kneading and gradual butter incorporation are crucial for the Pandoro's signature light, airy crumb. This process develops the gluten and ensures the butter emulsifies evenly, yielding a soft, fluffy loaf.

Q. How do I prevent Pandoro from becoming dense or heavy?

To avoid a dense cake, ensure the dough rises fully during both proofs and allow time for it to reach room temperature before baking. Using room-temperature ingredients and accurately measuring flour helps prevent heaviness.

Q. How many calories and carbs are in one serving of Pandoro?

Each 100g serving of Pandoro contains approximately 365 kcal and 55g of carbohydrates. Carbs contribute about 60% of the total calories in this recipe.

Best Easy Pandoro Recipe

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