Pandoro is Italy’s other magnificent Christmas bread, a heavenly creation that translates literally to “golden bread” and lives up to its name with every buttery, cloud-like bite. Unlike its fruit-studded cousin panettone, pandoro is a study in pure elegance—a tall, star-shaped tower of golden yellow bread with an incredibly light, airy texture that practically melts in your mouth. This Veronese masterpiece gets its distinctive color from a generous amount of egg yolks and butter, while its unique eight-pointed star shape comes from a special fluted mold that creates beautiful ridges perfect for catching a dusting of powdered sugar. The magic of pandoro lies in its simplicity and the complex fermentation process that creates those signature large, irregular holes throughout the crumb. This recipe creates one large pandoro weighing about 1.5 pounds, serving 10 to 12 people, making it the perfect centerpiece for Christmas morning breakfast or an elegant dessert that transforms any table into an Italian Christmas celebration.
Ingredients You’ll Need
For the starter (prepared 2 days ahead):
- 1/2 cup bread flour
- 1/3 cup warm water (110°F)
- 1/4 teaspoon active dry yeast
For the first dough (day 2):
- All of the starter from above
- 1 cup bread flour
- 1/4 cup granulated sugar
- 2 large egg yolks
- 3 tablespoons unsalted butter, softened
- 3 tablespoons warm milk
- 1/2 teaspoon salt
For the final dough (day 3):
- All of the first dough
- 1 1/2 cups bread flour
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/2 cup unsalted butter, softened
- 3 tablespoons warm milk
- 2 teaspoons vanilla extract
- Zest of 1 large lemon
- 1/2 teaspoon salt
For finishing:
- 1 egg yolk beaten with 1 tablespoon milk
- Powdered sugar for dusting
- Additional butter for greasing mold
Day One: Building Your Foundation
Start your pandoro journey by creating the starter that will give your bread its characteristic flavor and texture. In a medium bowl, whisk together the flour, warm water, and yeast until you have a smooth, thick mixture that resembles pancake batter.
Cover the bowl tightly with plastic wrap and let it sit at room temperature for 24 hours. The starter should become bubbly, roughly double in size, and develop a pleasant, slightly tangy aroma that indicates active fermentation is taking place.
Day Two: Creating the First Dough
Your starter should be active and full of bubbles by the second day. In the bowl of a stand mixer fitted with the dough hook, combine the starter with the bread flour, sugar, egg yolks, softened butter, warm milk, and salt.
Mix on low speed until all ingredients are incorporated, then increase to medium speed and knead for about 10 minutes until the dough becomes smooth, elastic, and slightly glossy. The dough should be soft and a bit sticky, but it should pull away from the sides of the bowl.
Transfer the dough to a lightly buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature for 2 to 3 hours until doubled in size. Then refrigerate overnight. This slow fermentation develops the complex flavors that make pandoro special.
Day Three: The Final Enrichment
Remove the first dough from the refrigerator about an hour before you plan to work with it, allowing it to come to room temperature. The dough should feel soft and pliable, not cold and stiff.
In your stand mixer bowl, combine the first dough with all the final dough ingredients. Start mixing on low speed to bring everything together, then increase to medium speed and knead for 12 to 15 minutes.
The dough is ready when it’s incredibly smooth, elastic, and has a silky, almost glossy appearance. It should be quite soft and slightly sticky but manageable. This high butter and egg content creates pandoro’s signature tender crumb.
Shaping and the Crucial Rise
Gently shape the dough into a smooth ball, being careful not to deflate it too much. If you have a traditional pandoro mold, butter it thoroughly, paying special attention to all the fluted ridges. If you don’t have a pandoro mold, you can use a well-buttered 9-inch tube pan, though you won’t get the traditional star shape.
Place the dough in the prepared mold and cover loosely with oiled plastic wrap. Let it rise at room temperature for 3 to 5 hours, until the dough has risen to about 3/4 of the way up the sides of the mold and feels light and airy when gently touched.
The Delicate Art of Pandoro Scoring
Unlike panettone, pandoro traditionally gets only a very shallow cross cut on the top, about 1/4 inch deep. Use a sharp knife or razor blade to make this delicate scoring, which allows for even expansion during baking.
Very gently brush the surface with the beaten egg yolk mixture, being extremely careful not to deflate the delicate, risen dough. The egg wash will give your pandoro that beautiful golden color it’s famous for.
Baking Your Golden Creation
Preheat your oven to 375°F with a rack positioned in the lower third. Place the pandoro in the oven and immediately reduce the temperature to 350°F.
Bake for 15 minutes, then reduce the temperature to 325°F and continue baking for another 40 to 50 minutes. The pandoro is done when it’s a deep golden brown color and sounds hollow when tapped on the bottom.
A long skewer inserted into the center should come out clean or with just a few moist crumbs. The internal temperature should reach 190°F.
The Essential Cooling Technique
Just like panettone, pandoro must be cooled upside down to maintain its light, airy structure. As soon as it comes out of the oven, turn it upside down and support it on two long skewers inserted through the center hole, suspending it above your counter.
Let it cool completely in this inverted position for at least 4 hours. This prevents the delicate crumb from collapsing and ensures you get those beautiful, irregular air pockets throughout the bread.
Traditional Serving and Presentation
The most traditional way to serve pandoro is to slice it horizontally into rounds, then reassemble it into a Christmas tree shape by rotating each layer slightly to create a star pattern. Dust each layer generously with powdered sugar before stacking.
Another classic presentation is to simply dust the entire pandoro heavily with powdered sugar, creating a snow-covered mountain effect that’s absolutely stunning on a Christmas table.
Flavor Variations and Modern Twists
While traditional pandoro is flavored only with vanilla and lemon zest, some modern variations include a touch of rum or brandy in the final dough. You can also experiment with orange zest instead of lemon for a different citrus note.
For special occasions, some bakers create a filled pandoro by cutting it horizontally and spreading mascarpone cream, chocolate mousse, or zabaglione between the layers before reassembling.
Storage and Keeping Quality
Wrap your cooled pandoro tightly in plastic wrap and store at room temperature for up to one week. The texture actually improves after the first day as the moisture redistributes throughout the bread.
For longer storage, pandoro can be frozen for up to three months. Wrap it first in plastic wrap, then in aluminum foil before freezing. Thaw at room temperature while still wrapped.
The Perfect Christmas Morning Ritual
In Italy, pandoro is often the centerpiece of Christmas morning breakfast, served alongside coffee or hot chocolate. Many families have the tradition of letting the youngest child dust the pandoro with powdered sugar, creating magical “snow” that delights everyone at the table.
The bread is typically eaten in thick slices, sometimes lightly toasted and served with butter, jam, or Nutella for an extra indulgent treat.
Understanding Pandoro’s Unique Character
What sets pandoro apart from other sweet breads is its incredible lightness and buttery richness without any mix-ins to distract from the pure bread experience. Every bite should be tender, slightly sweet, and almost melt-in-your-mouth soft.
The success of pandoro lies in the long fermentation process and the generous amount of eggs and butter, which create both the golden color and the luxurious texture that has made this bread a Christmas legend for centuries.
