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Pandoro
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 1 cup of unsalted butter, softened
- 1/2 cup of white sugar
- 4 eggs
- 1/2 cup of warm milk
- 1 tablespoon of active dry yeast
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1/2 cup of powdered sugar for dusting
Instructions
- In a small bowl, dissolve 1 tablespoon of active dry yeast in 1/4 cup of warm milk. Let it sit for 5 minutes until it becomes frothy.
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup of white sugar, and 1/2 teaspoon of salt.
- Add the frothy yeast mixture, 4 eggs, 1 cup of softened unsalted butter, and 1 teaspoon of vanilla extract to the dry ingredients. Mix well until a dough forms.
- Transfer the dough to a floured surface and knead for 10-15 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 2 hours, or until it doubles in size.
- Punch down the dough and transfer it to a pandoro mold or a tall, star-shaped pan. Cover and let it rise for another 1-2 hours, or until it reaches the top of the mold.
- Preheat the oven to 350°F (175°C). Bake the pandoro for 30-40 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pandoro from the oven and let it cool in the mold for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, dust the pandoro with powdered sugar before serving. Enjoy this delightful Italian sweet bread!
Pandoro, a traditional Italian Christmas sweet bread, originated in Verona, Italy. Its name translates to "golden bread," reflecting its rich, golden color. Legend has it that the recipe dates back to the ancient Romans. The bread gained popularity in the 18th century when it was served at the court of the Venetian Republic. Today, it is a staple of Italian holiday celebrations. Renowned pastry chefs in Verona, such as Domenico Melegatti, have perfected the art of making Pandoro. The best versions of this delectable treat can still be found in Verona, where the use of high-quality butter and vanilla are crucial for its rich flavor. While traditionally enjoyed plain, Pandoro can also be served with a dusting of powdered sugar or a dollop of whipped cream.
250 min
1 pandoro
250 per serving calories
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