Pandoro: Verona's Golden Bread
A heavenly Christmas cake, incredibly tall and fluffy, with a captivating vanilla aroma.
85 min
Hard
Italiana
10 servings
The story behind
The first time I tried making Pandoro, I felt like an architect; watching that dough rise higher and higher into a perfect star shape is pure magic. Originating from Verona, its name literally means 'golden bread,' a nod to the bright yellow color from all the eggs and butter. In Italy, Christmas isn't Christmas without it. I love having it for breakfast on December 25th, sliced into horizontal stars and dipped into thick hot chocolate or paired with a glass of Prosecco later in the day. It’s like eating a sweet, buttery cloud.
Instructions
-
1Start by making a starter with a bit of flour, warm milk, and yeast; let it bubble up for a while.
-
2Mix the rest of the flour with eggs, sugar, and honey until you get an elastic dough.
-
3Incorporate the butter bit by bit. It's a slow process, but the dough needs to be super shiny and smooth.
-
4Let the dough ferment in a warm spot until it triples in size; be patient, this is key.
-
5Place the dough in the classic star mold (greased!) and let it rise again until it reaches the rim.
-
6Bake at 170°C (340°F) for 40-45 minutes. If it browns too fast, cover it with some foil.
-
7Let it cool completely before unmolding, and don't be shy with the powdered sugar at the end.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account