Pandoro

Method

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1. Mix the flour, yeast, sugar, yolks, whole eggs and warm milk to a dough and knead 15 minutes until smooth and elastic.

   Mark done

2. Add the salt, vanilla and lemon zest, then work in a third of the cold butter until absorbed. Cover and prove 2 hours.

   Mark done

3. Knock back and work in the second third of the butter, kneading until the dough is smooth again.

   Mark done

4. Work in the remaining butter and the cocoa butter, cover tightly and refrigerate 12 hours.

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5. Butter a 1 kg pandoro mould and dust it with caster sugar, tipping out the excess.

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6. Shape the cold dough into a smooth ball and drop it seam down into the mould.

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7. Prove 5 hours at room temperature, until the dough reaches the rim.

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8. Bake at 150C fan / 170C / gas 3 for 45 minutes, covering the top with foil if it darkens, to an internal temperature of 92C.

   Mark done Start 45 min timer

9. Cool in the mould 30 minutes, then turn out onto a rack and cool completely.

   Mark done

10. Shake the icing sugar and vanilla together in the bag and coat the pandoro at the table.

    Mark done

Chef’s Tips

• Cold butter, in three stages, and keep the dough below 24C.
• Sugar the mould, not flour. It is where the crisp shell comes from.
• Half an hour in the mould before turning out, or the points break.

Pairing Suggestions

• Mascarpone cream
• Spumante
• Christmas breakfast

Storage & Reheating

Sealed in a bag at room temperature for 10 days. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.