Pandoro (Italian Golden Christmas Cake)
Why this recipe works
- Proper enriched-dough method: Adding the butter gradually after the dough has developed helps create the glossy, elastic structure needed for a tall, tender cake.
- Clean festive flavour: Vanilla, butter and fine citrus zest give the cake a fragrant sweetness without overwhelming its delicate crumb.
- Good for advance baking: Pandoro keeps well when stored airtight, and slices can be frozen for later serving without losing the character of the cake.
Get the most out of this recipe
Timing notes
- Let the dough decide the timing: The proving windows are guides; the dough should visibly double on the first rise and rise close to the top of the mould before baking.
- Cool fully before dusting: Icing sugar will melt into a warm cake, so wait until the pandoro is completely cool before adding the final generous dusting.
Texture tips
- For a lighter crumb: Knead until the dough stretches thinly without tearing; this gluten development is what supports the butter-rich dough as it rises.
- Protect the crust if needed: If the top browns before the centre is baked through, cover it loosely with foil so the crumb can finish baking without becoming too dark.
Ingredient notes
- Use bread flour: Bread flour gives the dough enough strength to hold the butter, eggs and long rise while still baking into a soft crumb.
- Keep butter soft, not melted: Softened butter incorporates gradually and evenly; melted butter can make the dough greasy and harder to develop.
- Fresh citrus matters: Finely grated lemon or orange zest gives a cleaner fragrance than dried citrus flavourings and suits pandoro’s simple profile.
Authenticity notes
- Italian Christmas classic: Pandoro is closely associated with Italian Christmas baking and is typically served plain, letting the buttery vanilla dough stand out.
- Signature finish: A heavy dusting of icing sugar is the recognisable final touch, especially when the cake is baked in its traditional tall star-shaped mould.
Equipment you'll need
Ingredients
Dough
To finish
Instructions
- Warm the milk until just lukewarm. Stir in 1 tbsp of the caster sugar and the instant yeast, then leave for 5 minutes until slightly foamy.
- Put the bread flour and fine sea salt in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, the remaining caster sugar, 3 eggs, the vanilla extract, and finely grated zest from the lemon, then mix on low until a shaggy dough forms.
- Increase to medium speed and knead for 8 to 10 minutes until the dough is smooth and elastic. Scrape down the bowl as needed; the dough should pull away from the sides but still feel soft.
- With the mixer running on medium, add the softened unsalted butter a little at a time, letting each addition disappear before adding more. Continue kneading for 6 to 8 minutes until the dough is glossy and passes the windowpane test when stretched.
- Shape the dough into a ball and place in a lightly buttered bowl. Cover and leave to rise in a warm place for 60 to 90 minutes, until doubled in size.
- Grease a pandoro mould if you have one; otherwise use a deep loaf pan. Turn the dough out, gently press out large air pockets, then shape it into a tight ball and place seam-side down in the mould or pan.
- Cover and leave to prove for 60 to 90 minutes, until the dough has risen close to the top of the mould or pan and springs back slowly when pressed. Towards the end of proving, heat the oven to 170°C (340°F).
- Beat the remaining egg and brush a thin layer over the top of the dough. Bake for 35 to 45 minutes until deeply golden and a skewer comes out clean; if it colours too quickly, loosely cover with foil.
- Cool in the mould for 10 minutes, then turn out onto a cooling rack and leave until completely cool. Dust generously with icing sugar just before serving.
Recipe notes
Tips
- For the best airy crumb, keep kneading after the butter goes in until the dough is glossy and stretchy; if it tears easily, it needs a few more minutes.
- If your kitchen is cool, prove the dough in a switched-off oven with the light on, and keep it covered so the surface does not dry out.
- Food safety: this recipe contains egg; serve fully baked and avoid offering underbaked cake to young children, pregnant people, or anyone with a weakened immune system.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more intense vanilla flavour.
- Replace Bread flour with high-gluten bread flour for a slightly taller rise and chewier structure.
- Replace Lemon with orange for a softer, sweeter citrus fragrance.
Storage
- Refrigerate up to 3 days
- Store airtight at room temperature for up to 3 days for the softest texture. Freeze slices well wrapped for up to 2 months; defrost at room temperature, then warm briefly in a 160°C (320°F) oven for 5 to 8 minutes and dust with fresh icing sugar.
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Recipe overview
- Servings: 10 servings
- Yield: pandoro cake
- Total time: 5h 30min (55min active)
- Difficulty: Advanced
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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