Pandoro (Verona Christmas Cake) Recipe – European Special
Pandoro is a traditional Italian Christmas cake from Verona, characterized by its star-shaped form and fluffy, buttery texture. With a rich flavor reminiscent of brioche and a dusting of powdered sugar, this festive cake is a beloved holiday treat. Often enjoyed with a glass of Vin Santo or coffee, Pandoro brings a touch of Italian warmth and sweetness to Christmas celebrations.
- Prep Time1 hr
- Cook Time1 hr
- Total Time2 hr
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk, lukewarm
- 3 large eggs
- 2 teaspoons active dry yeast
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 1 lemon
- Zest of 1 orange
For the Topping:
- Powdered sugar, for dusting
- Optional: Vanilla or almond extract for added flavor
Prepare the Dough:
Activate Yeast: In a small bowl, combine the lukewarm milk and yeast. Let it sit for about 5-10 minutes until frothy.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
Combine Ingredients: Add the activated yeast mixture, eggs, vanilla extract, lemon zest, and orange zest to the dry ingredients. Mix until a dough begins to form.
Knead Dough: Knead the dough for about 10 minutes until it is smooth and elastic. If using a stand mixer, use the dough hook attachment.
Add Butter:
Incorporate Butter: Gradually add the softened butter, kneading until fully incorporated. The dough should be soft and slightly sticky.
First Rise:
Let It Rise: Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 2 hours, or until doubled in size.
Shape the Cake:
Prepare the Pan: Grease and flour a Pandoro mold or a star-shaped bundt pan.
Shape Dough: Once risen, gently punch down the dough and turn it onto a lightly floured surface. Divide it into 5-6 equal pieces. Roll each piece into a ball.
Layer the Dough: Stack the balls of dough in the prepared mold, slightly pressing them down to fit.
Second Rise:
Let It Rise Again: Cover the mold with plastic wrap and let the dough rise for another 1-2 hours, or until it has risen above the rim of the pan.
Bake:
Preheat Oven: Preheat your oven to 350°F (175°C).
Bake: Bake the Pandoro for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool: Once baked, allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
Serve:
Dust with Sugar: Once completely cool, dust generously with powdered sugar before serving.
Enjoy: Slice and enjoy your Pandoro with coffee, tea, or dessert wine.
Recipe Notes:
Storage: Pandoro can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.
Flavor Variations: Feel free to add chocolate chips or candied fruit to the dough for additional flavor.
Serving Suggestions: Pandoro is delicious on its own but can also be served with whipped cream or a fruit compote.
