Homemade Pandoro Italian Christmas Cake Recipe
Pandoro is a classic Italian Christmas cake known for its soft, fluffy texture and sweet, buttery flavor. This traditional recipe involves multiple dough stages, including a biga starter, first dough, and second dough, culminating in a beautifully risen cake baked to golden perfection. Infused with vanilla and orange zest, this rich, yeasted bread is dusted with powdered sugar for a festive touch, making it a delightful holiday treat.
- Prep Time: 3 hours 30 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 15 minutes
- Yield: 1 Pandoro cake (approximately 500 grams) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
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 (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
Instructions
- Prepare the Biga: In a small bowl, sprinkle the active dry yeast over lukewarm water. Let it sit for about 5 minutes until foamy. Add the flour and stir to form a smooth dough. Cover and place in a draft-free, moderately warm area to rise for 1 to 2 hours until doubled in size.
- Make the First Dough: In a stand mixer fitted with a dough hook, combine the risen biga, flour, sugar, and half of the beaten egg. Knead on medium speed for about 1 minute until almost combined. Add the remaining beaten egg and continue kneading on medium-low speed (#2) for 30 minutes. Transfer the dough to a lightly floured surface, knead and fold about 4 times, form into a ball, place in a clean bowl, cover, and let rise in a draft-free area for 2½ to 3 hours until doubled.
- Prepare the Second Dough: In the stand mixer, add the first dough, flour, sugar, honey, egg yolk, orange zest, vanilla, and salt. Knead on low-medium speed (#2) for 1 minute. Gradually add the two eggs one at a time, then continue kneading for 30 minutes until the dough pulls away from the bowl sides.
- Add Butter: Butter a medium Pandoro pan (6×7½×7½ inches/15x19x19 cm). Gradually add softened butter to the dough in small amounts while kneading continuously. Once all butter is incorporated, continue kneading for another 30 minutes. The dough should be shiny and slightly sticky but manageable.
- Shape and Proof: Lightly butter your hands and a flat surface. Place dough on it, fold 4-5 times, and form into a ball. Place dough seam side up into the prepared pan. Cover and let it rise in a draft-free, moderately warm spot for 4 to 5 hours until tripled in volume and the dough rises about ½ inch over the pan’s edge.
- Bake the Pandoro: Preheat oven to 300°F (150°C). Bake the risen dough for 35-45 minutes, or until a toothpick inserted comes out clean. If the top browns too quickly after 25 minutes, tent with foil and continue baking. Remove from oven and let it sit for 30 minutes in the pan.
- Cool and Serve: Remove the Pandoro from the pan and place on a wire rack to cool completely. Before serving, generously dust with powdered sugar. Enjoy your festive Italian Christmas cake!
Notes
- The ideal temperature for dough rising is between 68°F and 72°F (20-22°C) to ensure a slow, steady rise for better flavor and texture.
- Store homemade Pandoro wrapped in plastic wrap inside an airtight container at room temperature. It keeps well for 6 to 7 days.
- Freezing is not recommended as it can impact the soft texture of the cake.
Keywords: Pandoro, Italian Christmas cake, holiday dessert, yeasted cake, festive cake, Italian bakery cake, vanilla orange zest cake
