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Pandoro
A traditional Veronese Christmas cake, this tall, star-shaped, buttery sweet bread is a festive delight, known for its rich flavor and airy crumb.
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- 500 g All-purpose flour(Plus extra for dusting and shaping)
- 200 g Unsalted butter(Softened to room temperature for the second dough, plus extra for greasing the mold)
- 6 Large eggs(Room temperature)
- 200 g Granulated sugar(Divided)
- 100 g Active sourdough starter (lievito madre)(Fed and active, at its peak)
- for dusting Vanilla sugar(Or powdered sugar mixed with vanilla extract)
- 50 ml Milk(Lukewarm)
- 5 g Salt
ðšâð³ äœãæ¹
- 1
Prepare the first dough (Biga): In a large bowl, combine 150g of the flour, 2 of the eggs, and the active sourdough starter. Mix with a spoon or your hands until a shaggy dough forms. Cover the bowl tightly with plastic wrap and let it ferment at room temperature for 12-16 hours, or until it has doubled in size and is bubbly.
â±ïž 12-16 hours - 2
Prepare the second dough: In the bowl of a stand mixer fitted with the dough hook, combine the fermented first dough, the remaining 350g flour, the remaining 4 eggs, 100g of the granulated sugar, the lukewarm milk, and the salt. Mix on low speed for about 5-7 minutes until the dough starts to come together. Gradually add the softened butter, a tablespoon at a time, mixing well after each addition. Continue mixing on medium speed for another 10-15 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be very soft and slightly sticky.
â±ïž 20-25 minutes - 3
First rise: Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has at least doubled in volume. For a better flavor and texture, you can refrigerate the dough for 8-12 hours after the initial rise.
â±ïž 4-6 hours (or 8-12 hours refrigerated) - 4
Shape the dough: Generously grease a Pandoro mold (or a tall, 8-inch cake pan) with butter and lightly dust with flour. Turn the risen dough out onto a lightly floured surface. Gently deflate the dough by pressing it down. Shape it into a ball and place it into the prepared mold, seam-side down. The dough should fill about one-third of the mold.
â±ïž 15 minutes - 5
Second rise: Cover the mold loosely with plastic wrap and let the dough rise at warm room temperature for 3-5 hours, or until it has risen to about 1/2 inch below the rim of the mold. The dough should look puffy and airy.
â±ïž 3-5 hours - 6
Bake the Pandoro: Preheat your oven to 180°C (350°F). Bake for 45-55 minutes, or until the Pandoro is deep golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
â±ïž 45-55 minutes - 7
Cool and dust: Carefully remove the Pandoro from the mold and let it cool completely on a wire rack. Once cooled, dust generously with vanilla sugar (or powdered sugar mixed with vanilla extract) before serving.
â±ïž 2-3 hours
ð¡ ããã®ã³ã
- âUsing active and well-fed sourdough starter (lievito madre) is crucial for a good rise and flavor.
- âEnsure the butter is softened but not melted for the second dough; this helps it incorporate properly.
- âThe dough will be very soft and sticky; resist the urge to add too much extra flour, as this will result in a dense bread.
- âA traditional Pandoro mold is star-shaped, but a tall, plain cake pan can be used as a substitute.
- âAllowing the dough to chill in the refrigerator after the first rise can improve its handling and flavor development.
- âPandoro is a beloved Christmas tradition in Italy, often enjoyed with family and friends.
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- Serve with a rich mascarpone cream or zabaglione.
- Incorporate chocolate chips into the dough before the first rise.
- Drizzle with melted chocolate after dusting.