Description
Pandoro is a traditional Italian sweet yeast bread known for its soft, fluffy texture and buttery flavor. This holiday favorite is perfectly tender and lightly sweet, with a delicate vanilla aroma, making it an irresistible treat to enjoy during celebrations. Dust it with powdered sugar for that classic snowy finish.
Ingredients
Scale
Dry Ingredients
- 500g all-purpose flour
- 200g sugar
- 1 tsp salt
- 1 packet dry yeast (7g)
Wet Ingredients
- 200ml milk, warmed
- 3 large eggs
- 1 tsp vanilla extract
- 200g butter, softened
For Finishing
- Powdered sugar for dusting
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt until well blended.
- Activate yeast: Warm the milk until just lukewarm, then sprinkle the dry yeast on top and let it dissolve and activate for about 5-10 minutes until foamy.
- Mix wet and dry ingredients: Add the activated yeast mixture to the dry ingredients bowl. Then add the eggs and vanilla extract, mixing thoroughly to form a dough.
- Knead dough: Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Incorporate butter: Gradually add the softened butter to the dough, kneading continuously until fully absorbed and the dough is silky.
- First rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm spot for about 2 hours until doubled in size.
- Shape dough: Punch down the risen dough and shape it to fit into a greased pandoro mold.
- Second rise: Cover the mold and allow the dough to rise again for 1 hour until it puffs up.
- Bake: Preheat the oven to 180°C (350°F). Bake the dough in the pandoro mold for 40-45 minutes until golden brown and cooked through. Check doneness by inserting a skewer; it should come out clean.
- Cool and dust: Let the pandoro cool completely before removing from the mold. Dust generously with powdered sugar before serving.
Notes
- Make sure the milk is warmed but not hot to activate the yeast properly.
- Use room temperature butter for easier incorporation into the dough.
- Letting the dough rise twice ensures a light, airy texture.
- Check your oven temperature with an oven thermometer to ensure even baking.
- Allow the bread to cool fully before dusting to avoid melting the powdered sugar.
- Store pandoro wrapped in foil or an airtight container to keep freshness for several days.
