Pandoro
A light, airy Italian Christmas bread with a delicate crumb and subtle vanilla flavor. This showstopping dessert requires patience but delivers an impressive golden, star-shaped loaf.
- Total time
- 240 min
- Servings
- 12
- Calories
- 380
- Protein
- 8g
Ingredients
- 5 whole whole large eggs
- 300 g all-purpose flour
- 150 g granulated sugar
- 5 g instant yeast
- 150 g unsalted butter, softened
- 5 g fine sea salt
- 10 ml vanilla extract
- 5 g finely grated lemon zest
- 2 g anise seeds (optional)
- 50 g unsalted butter, melted
- 150 g powdered sugar
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, crack 5 large eggs directly into the bowl. Add 150 grams of granulated sugar and beat on medium-high speed for 5-7 minutes until the mixture is pale, fluffy, and nearly tripled in volume—you should see thick ribbons when you lift the paddle. This aeration is crucial for the light, airy crumb that defines pandoro.
- 2
While the eggs and sugar mix, whisk together 300 grams of all-purpose flour and 5 grams of instant yeast in a medium bowl. In a small bowl, combine 10 milliliters of vanilla extract, 5 grams of finely grated lemon zest, and 2 grams of anise seeds if using.
- 3
Reduce the mixer to medium speed. Alternate adding the flour mixture and the vanilla mixture in three additions, beginning and ending with the flour. Mix until just combined and no dry flour remains—do not overmix at this stage.
- 4
Switch to the dough hook attachment. With the mixer on medium speed, add 150 grams of softened unsalted butter in 6-8 small pieces, allowing each piece to incorporate fully before adding the next. This should take 8-10 minutes total. The dough will initially look slick and loose—this is normal. Continue mixing until the dough is smooth, elastic, and pulls cleanly from the bowl sides. Add 5 grams of fine sea salt in the final minute.
- 5
Transfer the dough to a lightly oiled large bowl, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap. Let rise at room temperature (68–72°F is ideal) for 3–4 hours. The dough should increase in volume by about 50%, though it may not double—pandoro dough is very rich and rises more slowly than lean doughs. You should see visible bubbles when you gently tilt the bowl.
- 6
Gently turn the dough out onto a lightly floured work surface—do not deflate it. Pat it gently into a rough disc about 8 inches wide. The dough will be soft and slightly sticky; resist the urge to add extra flour.
- 7
Prepare a pandoro mold by spraying the interior with cooking spray or brushing lightly with melted butter. If you don't have a pandoro mold, you can use a greased 6-cup Bundt pan. Place the dough into the mold, pressing it gently so it fills the form evenly. Cover the mold loosely with plastic wrap or a damp towel.
- 8
Let the dough rise for 4–6 hours at room temperature, or until it rises to about 3/4 of the way up the mold—it should not overflow. When you gently poke the dough with a floured finger, the indentation should slowly spring back halfway. This second rise is long because the enriched dough moves slowly.
- 9
About 30 minutes before baking, preheat your oven to 375°F (190°C). Ensure an oven rack is positioned in the lower third of the oven.
- 10
Place the mold on a baking sheet to catch any potential drips. Bake for 35–45 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean or with just a few moist crumbs. The internal temperature should reach 200–205°F (93–96°C) when measured with an instant-read thermometer in the center of the loaf. If the top is browning too quickly, tent loosely with aluminum foil after 25 minutes.
- 11
Remove the pandoro from the oven and let it rest in the mold for 5 minutes. Carefully invert it onto a wire cooling rack, tapping gently on the mold if needed to release the bread. The warm pandoro should slide out smoothly. Let cool to room temperature, about 1–2 hours—do not finish until completely cool.
- 12
Once cool, place the pandoro on a serving plate. Sift 150 grams of powdered sugar generously over the top and sides, or mix the powdered sugar with a touch of water to make a drizzle. Serve sliced, as the delicate crumb benefits from a sharp serrated knife using a gentle sawing motion. Pandoro keeps wrapped at room temperature for 2–3 days or in the freezer for up to 1 month.
Tools you’ll need
- stand mixer with paddle and dough hook attachments
- large mixing bowl
- medium mixing bowl
- small mixing bowl
- whisk
- pandoro mold or 6-cup Bundt pan
- cooking spray or pastry brush
- damp kitchen towel or plastic wrap
- baking sheet
- instant-read thermometer
- aluminum foil
- wire cooling rack
- fine-mesh sieve or sifter
- serrated bread knife
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