She Strengthens

The Art of Crafting Pandoro: A Sweet and Yeasty Italian Delight

Pandoro, also known as “golden cake,” is a traditional Italian treat often served during the Christmas season. This sweet bread is characterized by its long preparation time, unique star-shaped mold, and towering height. While it may be a challenge to make at home, the end result is well worth the effort.

Understanding the Flavor Profile

Traditionally, pandoro is flavored with lemon zest or citron. However, in this recipe, we’ve opted to use orange zest, which adds a subtle yet distinct twist to the classic flavor profile.

Special Equipment and Game Plan

To ensure success, you’ll need a star-shaped pandoro mold, which can be found at specialty kitchen stores or online. If your oven has a “proof” setting, set it to 90°F to create a consistently warm environment that will help the dough rise more quickly.

The Starter: Laying the Foundation

To begin, combine 1/2 cup all-purpose flour, 1/2 cup warm water, 1/4 cup granulated sugar, 1 packet active dry yeast, and 1 large egg yolk in the bowl of a stand mixer. Whisk gently to combine, then cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 1/2 hours.

The Cake: Building Layers of Flavor

Coat a large bowl with butter and set aside. Add 1 1/2 cups of flour to the starter, mixing on low until incorporated. Gradually add 1/4 cup sugar, 3 egg yolks, and half of the butter pieces, waiting until each is fully incorporated before adding the next. Increase speed to medium and knead until the dough is sticky and stringy, about 3 to 5 minutes more.

Rising to the Occasion

Place the dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours. Clean the mixer bowl, then gently place the risen dough back in the bowl. Add the remaining flour, sugar, egg yolks, whole egg, salt, vanilla, and zest. Knead until incorporated, about 1 minute, then add the remaining butter pieces, increasing speed to medium and kneading until the dough is sticky and stringy, about 5 to 8 minutes more.

Shaping and Baking the Pandoro

Thoroughly coat a 9-cup pandoro mold with melted butter using a pastry brush, then sift flour into the mold to evenly coat. Tap out the excess flour, making sure to get all of the corners to prevent sticking. Remove the risen dough from the bowl and transfer it to the prepared mold, filling the pan about halfway. Cover with plastic wrap and let rise in a warm spot until the dough is about 1/2 inch from the top of the pan, about 1 hour. Heat the oven to 375°F and arrange a rack in the lower third. Bake for 15 minutes, then reduce the heat to 325°F and bake until the pandoro is dark golden brown and a cake tester inserted in the center comes out clean, about 20 to 25 minutes more.

The Finishing Touches

Cool the pandoro on a wire rack for at least 10 minutes, then gently remove it from the pan and let cool completely on the rack, about 1 hour. To serve, turn the cake upside down and dust generously with powdered sugar. Serve with Tuaca-Mascarpone Cream and toasted almonds for a truly unforgettable Italian-inspired dessert.