Italian Christmas Pandoro – Golden Delight

Prep Time

2 hours (includes rising time)

Cook Time

40 minutes

Total Time

2 hours 40 minutes

Servings

Yield

1 Pandoro

Calories

Approximately 450 calories

The Italian Christmas Pandoro, or ‘Golden Bread,’ is a holiday masterpiece that captures the essence of festive joy and warmth. Originating from the picturesque city of Verona, this sweet, star-shaped bread boasts a rich, buttery flavor and a light, airy texture, making it a cherished centerpiece on Christmas tables across Italy and beyond. Our recipe brings this traditional delight into your home, offering a step-by-step guide to creating a Pandoro that glows with golden color and is dusted with a snow-like layer of powdered sugar. Perfect for breakfast, as a dessert, or a midnight snack, this Pandoro promises to enchant your senses and fill your holiday season with its luxurious sweetness.

Ingredients

2 1/4 teaspoons active dry yeast
1/3 cup warm water
2/3 cup sugar, plus extra for dusting
4 large eggs, room temperature
1 egg yolk, room temperature
3/4 cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
4 cups all-purpose flour, plus extra for dusting
1/2 teaspoon salt
Powdered sugar, for dusting
Note: For a truly authentic taste, use high-quality butter and real vanilla extract.

Instructions

In a small bowl, dissolve the yeast in warm water with a teaspoon of sugar.
Let it sit until frothy, about 5-10 minutes.
In a large mixing bowl, beat the eggs, egg yolk, and sugar until light and fluffy.
Incorporate the melted butter and vanilla extract, mixing well.
Gradually add the flour and salt to the egg mixture, alternating with the yeast mixture, until a soft dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, covering it with plastic wrap.
Let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and shape it into a star or pandoro mold.
Let it rise again until it fills the mold, about 1 hour.
Preheat the oven to 350°F (175°C).
Bake the Pandoro for 40 minutes, or until golden brown.
Let the Pandoro cool before unmolding. Dust with powdered sugar and extra sugar for a festive finish.

Tips & Tricks

Ensure the water is warm, not hot, to activate the yeast without killing it.
For an even more luxurious flavor, add a tablespoon of orange or lemon zest to the dough.
A Pandoro mold is key to achieving the traditional star shape, but a large, deep bundt pan can work as a substitute.
Serve Pandoro with a side of mascarpone cream or warm chocolate sauce for an extra decadent treat.

Mise en Place

Ingredients

Utensils

Active dry yeast
Warm water
Sugar
Large eggs
Egg yolk
Unsalted butter
Vanilla extract
All-purpose flour
Salt
Powdered sugar

Small bowl
Large mixing bowl
Whisk or mixer
Pandoro mold or bundt pan
Plastic wrap
Oven

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