Homemade Pandoro

• Powdered sugar (to serve)
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Equipment Needed:

• Pandoro mold (star-shaped, about 1.5-2 liters)
• Stand mixer with dough hook (or hand mixer with hooks)
• Rolling pin
• Bowl for proofing

How to Make Homemade Pandoro

Making Pandoro is a process that requires patience and attention, but with the right technique, you’ll be rewarded with a perfectly golden, tender cake.

Step 1: Prepare the Starter (Bigga)

The first step in making Pandoro is creating the starter, known as “bigga.” This step begins the fermentation process that will give your Pandoro its fluffy texture.

1. In a small bowl, combine 100g of flour, yeast, and warm water.
2. Stir everything together until smooth, cover with plastic wrap, and let it rest for about 1 hour at room temperature. The mixture should bubble and rise, showing that the yeast is active and ready to be incorporated into the dough.

Step 2: Mix the Dough

Once your starter is ready, it’s time to mix the dough. This will take a bit of time, so make sure you have the patience to let the dough rise properly.

1. In a large bowl or stand mixer, combine 500g of flour, sugar, eggs, egg yolks, vanilla extract, and lemon zest.
2. Add the starter (bigga) to the mixture and begin mixing on low speed.
3. Slowly add the milk and continue to mix until the dough starts to come together into a smooth, slightly sticky ball. This will take about 5-10 minutes of mixing.

Step 3: Add Butter

Pandoro is known for its richness, and this is where the butter comes in.

1. Gradually add the softened butter, one tablespoon at a time, ensuring it is fully incorporated before adding the next. Continue mixing the dough until it is smooth, elastic, and no longer sticky. This could take another 10-15 minutes of mixing on medium speed. If the dough feels too sticky, you can add a little more flour, but be careful not to add too much as it will affect the texture.
2. Once the dough is smooth and elastic, cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 3-4 hours, or until it doubles in size.

Step 4: Shape the Dough

After the dough has risen, it’s time to shape it into its iconic star shape.

1. Punch down the dough to remove any air bubbles, then transfer it onto a lightly floured surface.
2. Roll the dough into a smooth ball, and let it rest for about 10 minutes.
3. Grease your Pandoro mold with butter and lightly dust it with flour to prevent sticking. Place the dough into the mold, pressing it into the corners to ensure an even shape.
4. Cover the mold with plastic wrap and let the dough rise for 2-3 hours, or until it reaches the top of the mold.
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Step 5: Bake the Pandoro

Once the dough has risen in the mold, it’s time to bake.

1. Preheat your oven to 175°C (350°F).
2. Place the Pandoro mold in the oven and bake for about 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
3. If the top begins to brown too quickly, cover it loosely with aluminum foil to prevent burning.
4. Allow the Pandoro to cool in the mold for about 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Serve and Enjoy

Once your Pandoro has cooled completely, it’s time to enjoy the fruits of your labor.

1. Dust the top with powdered sugar for that classic Pandoro look. You can use a fine sieve to get an even coating of sugar.
2. Slice the Pandoro carefully into wedges, revealing the soft, fluffy interior. Serve it on its own, or with a side of whipped cream, fresh berries, or a cup of espresso.

Tips for Perfect Pandoro

• Patience is key: The long fermentation process is what gives Pandoro its signature texture, so don’t rush the proofing time.
• Use high-quality butter: Since butter is a key ingredient, opt for high-quality unsalted butter for the best flavor.
• Temperature matters: Be sure to keep the dough in a warm, draft-free environment while it rises. If your kitchen is too cold, you can place the dough in an oven with the light on to keep it warm.
• Storage: Pandoro can be stored at room temperature for up to 3 days in an airtight container. If you need to keep it longer, freeze it and thaw when you’re ready to serve.

Final Thoughts

Making homemade Pandoro is an effort that’s well worth the reward. With its rich, buttery flavor and light, fluffy texture, this Italian holiday bread is the perfect centerpiece for any festive table. Whether you serve it as a dessert, breakfast treat, or alongside a holiday drink, Pandoro will surely bring a touch of Italian tradition into your home this season. So roll up your sleeves, enjoy the process, and savor the sweet rewards! Buon appetito!