Ecomely

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Pandoro: photo of the dish
Illustrative photo: Wittylama — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Pandoro

An Italian sweet bread shaped like an eight-pointed star, light, very soft and flavoured with vanilla. Originating from Verona, it is eaten mostly at Christmas, dusted with icing sugar.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Nutrition facts

390 kcal per serving

Protein
10.2 g
Carbohydrates
49.4 g
of which sugars
18.1 g
Fat
16.1 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast in the lukewarm milk with a spoonful of sugar, then add 50 g of flour. Let it rise for 30 minutes.
  2. Beat the eggs with the sugar, honey, vanilla seeds and lemon zest until the mixture turns pale.
  3. Mix the starter into the egg mixture, then add the remaining flour and the salt. Knead for 10 minutes until smooth.
  4. Add the softened butter in small pieces and knead for another 10 minutes, until the dough is glossy and no longer sticky.
  5. Cover and leave to rise at room temperature for 2 hours, until it has doubled in size.
  6. Generously butter a pandoro mould or, failing that, a kouglof tin. Put the dough in, cover and let it rise to the rim, about 2 hours.
  7. Bake at 170 °C for 45 to 50 minutes. Check the bake with a knife blade, which should come out dry.
  8. Leave to cool completely upside down on a rack, then dust with icing sugar when serving.

Variations and tips

Family version. Replace the vanilla with a spoonful of cinnamon and add milk chocolate chips.

Using what you have here. A kouglof tin or a large fluted loaf tin works very well if you don't have a star-shaped mould.

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Original Ecomely recipe.