Pandoro

Quick answer

Total time: 85 min
Level: Hard
Servings: 4 servings
Ingredients: 8

About this dish

Pandoro is an enriched yeast bread made with milk, egg yolks, sugar, vanilla, and a substantial amount of butter.

The dough begins with a small sponge of yeast, milk, and 100 g of the bread flour. After 20 minutes, the remaining flour, sugar, salt, yolks, and vanilla are kneaded into that sponge until the mixture develops enough strength to pull away from the bowl. The 130 g of softened butter is then incorporated in three additions. Waiting until each portion disappears into the dough before adding the next keeps loose butter from coating the surface and allows the finished dough to stretch thinly without tearing immediately. The first proof takes place at 26-28°C until the dough is nearly doubled. A fold and a 30-minute chill make the rich, soft dough easier to round tightly before it goes into the star-shaped mold. During the second proof, the dough should rise to about 80 percent of the mold height, leaving room for it to expand in the oven. Baking at 175°C for 35-40 minutes gives the top a deep golden color and sets the tall loaf. Brief cooling in the mold supports the shape, while complete cooling after unmolding prevents the warm crumb from being compressed during slicing.

Ingredients

servings

IngredientAmountUnit

bread flour300 gg

milk110 mlml

instant dry yeast6 gg

sugar70 gg

egg yolks3 eaea

unsalted butter130 gg

vanilla extract3 mlml

salt4 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Season

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

Season

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

Control

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

Step

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

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A milk and flour sponge provides the starting point for the enriched dough
Finish cue: Bake in a 175°C preheated oven for 35-40 minutes, until the top is deep golden and the loaf feels set.
Storage and reheating: Let it cool briefly in the mold, then unmold carefully and cool completely.