Christmas Pandoro

Name: Christmas Pandoro
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Italy
Ingredients: 500 g of flour (T45); 200 g of butter (unsalted (softened)); 120 g of sugar; 4 eggs; 20 g of baker's yeast (fresh); 1 vanilla bean; 120 ml of milk (lukewarm); 1 pinch of salt; powdered sugar; 1 tsp of zest of lemons; 1 tbsp of rum (or limoncello)

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Pandoro is a tall Italian brioche shaped like a star, dusted with powdered sugar. 🇮🇹 Its texture is very airy, with no candied fruit.

Total time: 1 h 35
Prep: 45 min
Cook: 50 min
Rest: 12 h
Difficulty: Medium
Per person: €0.75

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Air Fryer Scallops au Gratin

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As a main

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Roast Chicken and Oven-Roasted Potatoes

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To drink

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Christmas Cinnamon Hot Chocolate

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Nutrition facts

per serving · estimate

380kcal

Protein6 g7%
Carbs50 g54%
Fat16 g39%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

✨ For an even softer Pandoro, add an overnight rest in the fridge after the first rise: it develops the flavors and makes the texture incredibly airy 😍❄️

Freezing : Can you freeze this recipe?

Yes

Very well, cooked, up to 2-3 months whole or sliced in an airtight freezer bag.

Storage : How long does it keep?

Cooked, keeps 5-7 days wrapped in plastic wrap or in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before for a slow rise in the fridge (8-12h), which develops the flavors better.

Reheating : How do you reheat it?

Oven (5 min at 150°C) or toaster for slices. Microwave possible, watch for drying out.

Variations

Replace the rum with limoncello.
Cover with foil if the top browns too fast.
Dust with powdered sugar after cooling.

Mistakes to avoid

Cutting the rises short: 4 hours, then 7 hours in the pan.
Adding the butter all at once: work it in little by little.
Dusting a warm pandoro: let it cool completely.

Frequently asked questions

How do you make a pandoro?

Make a starter with the milk, yeast, 100 g of flour, and one egg, knead with flour, sugar, vanilla, and 3 eggs, add the butter, let rise for 4 hours, shape into the pan, let rise for 7 hours, and bake for 50 minutes at 170 °C.

How long should it rise?

The starter rests for 1 hour, the dough rises for 4 hours, then 7 hours in the buttered pandoro pan, until it reaches the rim. The total rest time is over 12 hours.

What's the difference from panettone?

Pandoro is a tall Italian brioche shaped like a star, dusted with powdered sugar, with a very airy texture and no candied fruit.

How do you bake the pandoro?

Preheat the oven to 170 °C and bake for 50 minutes. If the top browns too fast, cover with foil, then let it cool completely before dusting with powdered sugar.