Impasto del Pandoro (Pandoro Dough)

Pandoro, a traditional Italian sweet bread, originates from Verona in the Veneto region. Its name, meaning “golden bread,” reflects its rich, buttery flavor and golden hue. Typically enjoyed during the Christmas season, Pandoro is known for its star-shaped mold and dusting of powdered sugar.

Let me show you how I make Pandoro dough from my own personal experience.

Notes:

Ensure all ingredients are at room temperature for optimal mixing.

The dough should be soft and slightly sticky; avoid adding too much flour.

Patience is key; allow adequate rising times for the best texture.

Ingredients:

• 500g strong white flour, plus extra for dusting
• 5g salt
• 125g caster sugar
• 10g dried active yeast
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 150g softened butter, plus extra for greasing
• 100ml warm milk
• 2 medium eggs
• 2 egg yolks
• 2 tsp vanilla paste
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Equipment Needed:

• Stand mixer with dough hook
• Pandoro mold (star-shaped)
• Mixing bowls
• Kitchen thermometer
• Plastic wrap
• Pastry brush
• Cooling rack
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pandoro (Pandoro Dough) now.

Method:

1. Prepare the Sponge:
   • In a bowl, mix 100g of flour with 100ml of warm milk and 10g of active dry yeast. Stir until smooth.
   • Cover and let it rest in a warm place for about 1 hour, or until bubbly.
2. Mix the Dough:
   • In the bowl of a stand mixer, combine the remaining 400g of flour, 125g of sugar, 5g of salt, and the zest of orange and lemon.
   • Add the sponge mixture, 2 eggs, 2 egg yolks, and 2 tsp of vanilla paste.
   • Mix on low speed until a shaggy dough forms.
3. Incorporate Butter:
   • Gradually add 150g of softened butter, a few tablespoons at a time, allowing each addition to be fully incorporated before adding more.
   • Continue mixing until the dough is smooth and elastic, about 10-15 minutes.
4. First Rise:
   • Transfer the dough to a lightly greased bowl.
   • Cover with plastic wrap and let it rise in a warm place for 2-3 hours, or until doubled in size.
5. Shape and Second Rise:
   • Gently deflate the dough and shape it into a ball.
   • Place it into a greased Pandoro mold.
   • Cover and let it rise for 4-6 hours, or until it reaches the top of the mold.
6. Bake:
   • Preheat the oven to 180°C (350°F).
   • Bake for 35-40 minutes, or until the bread is golden brown and a skewer inserted into the center comes out clean.
   • If the top browns too quickly, cover it loosely with foil.
7. Cool and Serve:
   • Allow the Pandoro to cool in the mold for 10 minutes, then transfer to a cooling rack to cool completely.
   • Once cooled, dust generously with powdered sugar before serving.

Variations and Tips:

• Vegan Pandoro: Replace eggs with plant-based yogurt and use dairy-free butter.
  Sweeter Than Oats
• Sourdough Starter: Incorporate a sourdough starter for a tangy flavor.
  Foodfulife
• Flour Substitutions: Use a mix of all-purpose and bread flour for a lighter texture.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Pandoro (Pandoro Dough) now.

Dietary Substitutions:

• Gluten-Free: Use a gluten-free flour blend suitable for baking.
• Dairy-Free: Substitute dairy ingredients with plant-based alternatives.

Nutritional Information (Per Serving):

I hope this guide has made making Pandoro seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.