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Pandoro on a granite circular stand

Pandoro

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus proving and cooling
  • More effort
  • Makes 1 x 1kg bread

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
Nutrition: Per serving (12 slices)
NutrientUnit
kcal366
fat15g
saturates9g
carbs50g
sugars13g
fibre2g
protein7g
salt0.11g
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Ingredients

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

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.

Goes well with

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