Pandoro on a granite circular stand

Pandoro

Name: Pandoro
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: Makes 1 x 1kg bread
Cuisine: Italian
Ingredients: ½ tsp active dry yeast; 2 tsp caster sugar; 100g plain flour; 150ml milk; 2½ tsp active dry yeast; 100g caster sugar; 475g plain flour plus extra for dusting; 4 egg yolks; 1 lemon zested; 1 tbsp vanilla paste; 2 tbsp honey; 175g unsalted butter softened and cubed, plus extra for the tin; icing sugar to dust

Ailsa Brown

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Makes 1 x 1kg bread

More effort

Prep: 45 mins

Cook: 1 hr

plus proving and cooling

A star rating of 3 out of 5.2 ratingsRate

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Use good-quality eggs to get a lovely golden hue for this pandoro – a sweet bread originating from Verona in Italy. Dust generously with icing sugar to serve

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the poolish

½ tsp active dry yeast
2 tsp caster sugar
100g plain flour

For the dough

150ml milk
2½ tsp active dry yeast
100g caster sugar
475g plain flour

plus extra for dusting
4 egg yolks
1 lemon

zested
1 tbsp vanilla paste
2 tbsp honey
175g unsalted butter

softened and cubed, plus extra for the tin
icing sugar

to dust

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Nutrition: Per serving (12 slices)

kcal366
fat15g
saturates9g
carbs50g
sugars13g
fibre2g
protein7g
salt0.11g

Method

step 1

To make the poolish (a yeasted fermented starter dough), pour 75ml warm water into a large bowl. Tip in the yeast and sugar and stir to dissolve. Add the flour and stir to combine. Cover and leave in a warm spot for 1-1 ½ hrs until doubled in size.
step 2

Heat the milk until just warmed through and steaming. In the bowl of a stand mixer, tip in the yeast, 1 tbsp of the sugar and the warmed milk and whisk gently. Leave for 10-15 mins until frothy. Add the remaining sugar, flour and egg yolks. Slowly beat together using the dough hook attachment for 5 mins until thoroughly combined. Add the poolish mixture, lemon zest, vanilla, honey and a large pinch of salt. Increase the mixer speed and add the butter gradually for a further 10-15 mins, until soft, smooth and elastic.
step 3

Lightly butter a clean bowl and transfer the dough to it. Cover and leave to rise for 1-2 hrs until doubled in size. Generously butter a 1kg pandoro tin, getting into all the crevices, add a couple of tbsp of flour and shake, dusting all over the inside and making sure it's covered. Knock the dough back in the bowl for 1 min, then shape into a ball. Transfer to the prepared tin, seam-side up. Cover and allow to rise for 1-2 hrs, until it almost reaches the top of the tin.
step 4

Heat the oven to 160C/140C fan/gas 3. Bake for 25-30 mins, then reduce the heat to 150C/130C fan/gas 2 and bake for a further 30 mins until golden brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Dust generously with icing sugar to serve.

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A star rating of 3 out of 5.2 ratings

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