Pandoro

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Pandoro

star rating (5) rate this recipe »
Published prior to 2008

Pandoro, a close relation to Italy's most famous holiday bread, panettone, is an egg- and butter-rich bread baked in a traditional star-shaped pan. The biga helps keep it fresh right through the 12 days of Christmas!

Biga (Starter)
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) cool water
1/8 teaspoon instant yeast

Dough
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 teaspoon Fiori di Sicilia*
2 tablespoons (1 ounce) water
2 large eggs
1 1/2 teaspoons salt
1/3 cup (2 3/8 ounces) sugar
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour; OR 1 cup (3 3/4 ounces) Italian-style flour and 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
1/2 cup (2 1/2 ounces) golden raisins
1/2 cup (2 1/2 ounces) diced dried apricots

*Substitute 2 teaspoons vanilla + 1/4 teaspoon lemon oil (or 2 teaspoons lemon zest), if desired.

Biga: Combine the flour, water and yeast, mix till fairly smooth and VERY stiff, and allow to rest, covered, overnight.

Dough: Next day, add the dough ingredients (except for the fruit) to the biga, mixing and then kneading–by hand, mixer or bread machine–till you've made a soft, very smooth dough. Allow the dough to rise, covered, for 1 hour.

Knead the fruit into the dough, trying to leave most of it inside; any fruit on the surface will tend to burn as the loaf bakes. Round the dough into a ball, and transfer it to a lightly greased pandoro pan. Allow it to rise, covered, for 2 hours; it'll become noticeably puffy, but won't fill the pan. Preheat the oven to 350°F towards the end of the rising time.

Bake the bread for 10 minutes. Tent it lightly with aluminum foil, and bake for an additional 35 to 40 minutes, until its interior temperature measures 190°F on an instant-read thermometer. Remove it from the oven, let it rest for 10 minutes, then gently remove it from the pan. When cool, sprinkle the bread with confectioners' sugar or non-melting white sugar, and serve it, sliced, with mascarpone cheese, if desired. Yield: 1 loaf.

Reviews

1
  • 03/10/2015
  • from
  • Have tried several of your recipes and loved them all! but this Pandoro recipe was the biggest disappointment, will not recommend it to anyone!

    We're sorry to hear that this recipe did not meet your expectations. If you want to trouble-shoot what may have gone wrong, please feel free to call the Baker's Hotline at 855-371-2253. We have a team of baker specialists that would love to help you with this problem. We look forward to helping you make a great pandoro! --Kye@KAF

  • star rating 01/27/2015
  • Catharine from NJ
  • Follow this recipe as written and you've got an EASY, delicious bread. I didn't have a pandoro pan so I used a teflon coated bunt pan which might have contributed to a crispy outside which seemed more like a pannetone. I will make it again in another pan and see. I doubled the recipe. I put the ingredients in my kitchen aide and walked for awhile. When I came back I had a wonderfully smooth dough and a mixer just about ready to fall off the counter! Bake times were much shorter. In fact, I nearly over-baked it. I didn't put any fruit in it. No matter if this doesn't really taste like pandoro this will be my go-to bread when I want something light and not too sweet and simple.
  • star rating 12/08/2014
  • Traian from Romania
  • star rating 12/24/2009
  • Paula from El Paso, TX
  • This recipe was was a hit with my family. I used the vanilla substitute for Fiori di Sicilia. The fruit was a combination of candied orange peel, dried cherries and blueberries. The dough was shaped into a rope and placed in a bundt pan. The end result was a very flavorsome bread. The rising times were pretty much on target as was the baking time. I have bookmakred the recipe to make again.
  • star rating 11/15/2009
  • Jennifer from Visiting Algeria
  • I enjoyed playing with this dough and eating it after it was finished cooling. It was also pretty easy to make, which is really important to me with five children. I used my sister in laws brioche pan and it worked nicely.
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