Name: Homemade Pandoro Italian Christmas Cake Recipe
Prep time: 3 h 30 min
Cook time: 45 min
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 34 grams lukewarm water (2½ tablespoons); 4 grams active dry yeast (1⅓ teaspoons); 50 grams all purpose flour (6 tablespoons); Biga (from above); 90 grams all purpose flour (½ cup + 3 tablespoons); 20 grams granulated sugar (1¾ tablespoons); 1 large egg, room temperature, beaten; First Dough (from above); 170 grams all purpose flour (1¼ cup + 1 tablespoon); 90 grams granulated sugar (⅓ cup + 2 tablespoons); 10 grams honey (½ tablespoon); 140 grams butter, softened (½ cup + 2 tablespoons); 2 large eggs, room temperature; 1 large egg yolk, room temperature; 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt); ½ teaspoon vanilla extract; Zest of 1 orange

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Introduction

Pandoro is a classic Italian Christmas cake known for its soft, fluffy texture and delicate buttery flavor. This festive treat is shaped like a star and dusted with powdered sugar, making it a beautiful centerpiece for holiday celebrations. Follow this detailed recipe to bake your own traditional Pandoro at home.

A tall, star-shaped cake with eight distinct ridges, light golden brown in color, dusted generously with powdered sugar that lightly covers the top and sides, sitting on a white plate with a smooth finish. The cake has a slightly rough texture on the surface, showing the soft crumb underneath. Around the base of the cake, there are some green leaves, white small round berries, and a couple of red and orange berries placed casually on the white marbled texture surface. The lighting emphasizes the cozy and rustic feel of the cake, showing the detailed texture and powdered sugar dusting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

BIGA: 34 grams lukewarm water (2½ tablespoons)
4 grams active dry yeast (1⅓ teaspoons)
50 grams all purpose flour (6 tablespoons)
FIRST DOUGH:
Biga (from above)
90 grams all purpose flour (½ cup + 3 tablespoons)
20 grams granulated sugar (1¾ tablespoons)
1 large egg (room temperature, beaten)
SECOND DOUGH:
First Dough
170 grams all purpose flour (1¼ cup + 1 tablespoon)
90 grams granulated sugar (⅓ cup + 2 tablespoons)
10 grams honey (½ tablespoon)
140 grams butter (softened) (½ cup + 2 tablespoons)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
½ teaspoon vanilla
Zest of 1 orange

Instructions

Step 1: Prepare the biga. In a small bowl, sprinkle the yeast over the lukewarm water and let it sit for about 5 minutes until foamy. Stir to combine, then add the flour and mix to form a smooth dough. Cover the bowl and let it rise in a draft-free area at moderate temperature for 1-2 hours until doubled.
Step 2: Make the first dough. In a stand mixer fitted with a dough hook, add the biga, flour, sugar, and half the beaten egg. Mix on medium speed until almost combined, about 1 minute. Add the remaining beaten egg and continue kneading on medium-low speed for 30 minutes. Transfer the dough to a lightly floured surface, knead and fold 4 times. Shape into a ball, place in a clean bowl, cover, and let rise for 2½ to 3 hours until doubled.
Step 3: Prepare the second dough. In the stand mixer, combine the first dough, flour, sugar, honey, egg yolk, orange zest, vanilla, and salt. Knead on low-medium speed for 1 minute. Add eggs one at a time, then continue kneading for 30 minutes until the dough pulls away from the bowl sides.
Step 4: Incorporate the butter. Butter a medium Pandoro pan (around 6×7½×7½ inches/15x19x19 cm). Gradually add softened butter to the dough while kneading continuously. Once fully incorporated, knead for another 30 minutes until the dough is shiny and slightly sticky but not overly so.
Step 5: Final shaping and rise. Lightly butter your hands and surface, transfer dough onto it, fold 4-5 times, then shape into a ball. Place it seam side up in the prepared pan. Cover and let rise in a draft-free, moderate temperature area for 4-5 hours, or until the dough has tripled in size and rises about ½ inch above the pan.
Step 6: Bake the Pandoro. Preheat the oven to 300°F (150°C). Bake the risen dough for 35-45 minutes, checking with a toothpick for doneness. If the top browns too quickly after 25 minutes, cover with foil and continue baking. Let the cake rest in the pan for 30 minutes before removing. Cool on a wire rack and dust with powdered sugar before serving.

Tips & Variations

The ideal temperature for dough rising is 68-72°F (20-22°C) to allow a slow, even fermentation.
Use room temperature eggs and butter to help with easier incorporation and better texture.
For added flavor, substitute half the orange zest with lemon zest or a splash of orange liqueur.
If you don’t have a Pandoro pan, a well-buttered bundt pan can be a good substitute, though the shape will differ.

Storage

Wrap the cooled Pandoro tightly in plastic wrap and place it in an airtight bag or container. It will keep at room temperature for up to 6–7 days. Avoid freezing as this can affect the delicate texture. To refresh slightly before serving, warm slices briefly in a low oven or toaster.

How to Serve

Homemade Pandoro Italian Christmas Cake Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

You can prepare the biga and first dough a day ahead and refrigerate overnight to develop flavor. Allow the dough to come to room temperature before proceeding with the second dough and final risings.

What if my dough doesn’t rise enough?

Check the temperature where the dough is rising—too cold can slow fermentation. Also, make sure your yeast is fresh. Give it more time in a slightly warmer, draft-free spot to help it rise properly.