Pandoro
Quick answer
- Active time
- 85 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Traditional pandoro from Verona goes through several rounds of kneading and long rises.
Read more
This home version cuts it down to one sponge and two proofs, so it fits into half a day. The crumb won't be quite as fine as a bakery loaf, but you still get the tall star shape and a yellow interior rich with butter and yolks.
Ingredients
Instructions
- 1
Dissolve 6 g instant yeast in 110 ml milk and let it stand for 5 minutes, until small bubbles appear.
Mix in 100 g bread flour to make a wet sponge, then let it pre-ferment for 20 minutes.
- 2
Add the remaining 200 g bread flour, 70 g sugar, 4 g salt, 3 egg yolks, and 3 ml vanilla.
Knead until the dough becomes stretchy and starts pulling away from the sides instead of staying paste-like.
- 3
Add 130 g softened unsalted butter in three portions, kneading until each addition is absorbed before adding more.
Keep working the dough until the greasy shine disappears and it stretches thinly without tearing right away.
- 4
Cover the dough and proof it at 26-28°C for about 90 minutes, until it nearly doubles.
Press out excess gas, fold it once, then chill for 30 minutes so the butter firms slightly and shaping is easier.
- 5
Round the chilled dough tightly and place it in the center of the star-shaped mold.
Proof again at 26-28°C for about 60 minutes, until the dough rises to roughly 80 percent of the mold height.
- 6
Bake in a 175°C preheated oven for 35-40 minutes, until the top is deep golden and the loaf feels set.
Let it cool briefly in the mold, then unmold carefully and cool completely.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Pandoro traditional multi-stage method
GialloZafferano · Checked: 2026-08-30
- Pandoro and its Verona origin
Destination Verona and Garda Foundation · Checked: 2026-08-30
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