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Homemade Pandoro: The Italian Holiday Delight
Pandoro is a quintessential Italian Christmas treat, a sweet, fluffy, and buttery bread that has become a staple dessert during the holiday season. Known for its distinct star-shaped form and soft, airy texture, it’s often dusted with powdered sugar and served alongside hot beverages, like coffee or a rich glass of wine. While traditionally bought at bakeries or supermarkets, making Pandoro at home allows you to enjoy the freshest, most aromatic version of this beloved holiday cake.
If you’ve ever wondered how to make Pandoro from scratch, this recipe will guide you step by step through the process, from mixing the dough to baking and decorating the final product. It’s a bit time-consuming, but the results are well worth the effort, and the satisfaction of serving a homemade Pandoro is unparalleled.
What Is Pandoro?
Pandoro, which translates to “golden bread,” hails from Verona, Italy, and is a festive tradition during the Christmas and New Year celebrations. Unlike its more famous cousin, Panettone, which contains fruits and raisins, Pandoro is a more delicate, buttery, and simple bread with a rich flavor. Its soft, pillowy texture comes from a lengthy fermentation process that includes two risings and several hours of resting time. The cake is traditionally baked in a special star-shaped mold, giving it a beautiful, dramatic appearance when served.
Ingredients for Homemade Pandoro
To make Pandoro at home, you will need a few basic yet high-quality ingredients. The key to achieving the perfect Pandoro is using fresh, flavorful butter, eggs, and yeast, as well as following the process carefully. Here’s what you’ll need:
For the Dough:
- 500g (4 cups) all-purpose flour (plus extra for dusting)
- 200g (1 cup) unsalted butter, softened
- 120g (1/2 cup) sugar
- 2 large eggs
- 2 large egg yolks
- 120ml (1/2 cup) whole milk
- 1 packet of active dry yeast (about 7g or 2 1/4 teaspoons)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- A pinch of salt
For the Starter (Bigga):
- 100g (1/2 cup) all-purpose flour
- 1/2 teaspoon active dry yeast
- 50ml (1/4 cup) warm water
