Pandoro Di Verona

Elevate your holiday baking with *Pandoro di Verona*, the quintessential Italian Christmas cake that exudes elegance and tradition. This golden, star-shaped dessert boasts a buttery, tender crumb enriched with aromatic vanilla bean and a delicate sweetness that’s perfect for festive gatherings. Skillfully made from a yeasted dough, this recipe involves a slow-rising process that creates its signature light and airy texture—a labor of love that’s rewarded with unforgettable flavor. Baked in an iconic dome-shaped mold, the Pandoro is finished with a generous dusting of powdered sugar, mimicking freshly fallen snow. Serve it sliced into wedges alongside coffee, hot cocoa, or dessert wine for a luxurious treat that captures the magic of Verona. Perfect for Christmas or as a show-stopping centerpiece for any winter celebration, this Pandoro recipe is your gateway to authentic Italian holiday baking!

Nutriscore Rating: 49/100

Prep Time:360 mins

Cook Time:40 mins

Total Time:400 mins

Servings: 8

Ingredients

• 460 grams All-purpose flour
• 150 grams Sugar
• 140 grams Butter (softened)
• 6 Egg yolks
• 1 Egg
• 90 milliliters Whole milk
• 14 grams Active dry yeast
• 1 Vanilla bean (seeds scraped)
• 5 grams Salt
• 50 grams Powdered sugar (for dusting)

Directions

Step 1

Step 1: In a small bowl, dissolve 7 grams of the yeast in 50 milliliters of warm milk (not hot, around 38°C/100°F). Add 50 grams of flour and 10 grams of sugar. Stir to form a smooth paste. Cover with plastic wrap and let it rise in a warm place for 30 minutes until it doubles in size.

Step 2

Step 2: In a stand mixer, combine the remaining yeast with 40 milliliters of warm milk and 50 grams of sugar. Add the risen starter from Step 1, 150 grams of flour, 1 egg, and 2 egg yolks. Mix on medium speed with the dough hook until combined. Cover and let rise for 1 hour, or until doubled in size.

Step 3

Step 3: Add the remaining flour (260 grams), sugar (90 grams), and 4 egg yolks to the dough. Mix until a sticky dough starts to form. Gradually add the softened butter, one tablespoon at a time, and mix until fully incorporated. Add the scraped vanilla bean seeds and salt, and continue kneading for about 10 minutes, or until the dough is smooth and elastic.

Step 4

Step 4: Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 2-3 hours until tripled in size.

Step 5

Step 5: Lightly grease a traditional pandoro mold (approximately 1-kilogram capacity) with butter and dust it with flour, tapping out any excess.

Step 6

Step 6: Punch down the dough and shape it into a smooth ball. Place the dough seam-side down into the prepared mold. Cover the mold loosely with plastic wrap and let the dough rise again for 2-3 hours, or until it reaches just below the edge of the mold.

Step 7

Step 7: Preheat your oven to 170°C (340°F) and bake the pandoro for 35-40 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil.

Step 8

Step 8: Let the pandoro cool in the mold for 10 minutes before carefully unmolding onto a wire rack to cool completely.

Step 9

Step 9: Once cool, dust the pandoro generously with powdered sugar before serving. Slice into wedges and enjoy your festive Pandoro di Verona!

Nutrition Facts

Serving size	(1064.8g)

Amount per serving	% Daily Value*
Calories	3996.2

Total Fat 156.1g	0%
Saturated Fat 85.7g	0%
Polyunsaturated Fat 1.8g
Cholesterol 1619.8mg	0%
Sodium 2963.1mg	0%
Total Carbohydrate 564.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 206.0g
Protein 79.3g	0%

Vitamin D 287.4IU	0%
Calcium 372.7mg	0%
Iron 25.7mg	0%
Potassium 1121.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 8.0%

Carbs: 56.7%