How to Make Pandoro: Step by Step Recipe for Christmas

The smell of homemade pandoro wafting through the house during the Christmas holidays is one of the most magical experiences we can have in the kitchen.

Many people think that making a pandoro is an impossible task, reserved only for professional pastry chefs. The truth? With the right recipe and a little patience, we can all create this traditional dessert right in our own kitchens. Our original pandoro recipe will guide you through every step, from rising techniques to perfect baking.

In this comprehensive guide, we will share all the secrets for preparing a soft and fragrant homemade pandoro, just like the traditional Veronese one. From choosing the right ingredients to the magic moment when you take it out of the oven, we will accompany you step by step on this wonderful Christmas journey. Are you ready to get started?

Essential Ingredients and Equipment

To begin our adventure in the preparation of homemade pandoro, we must first make sure we have all the necessary tools and ingredients. The quality of both will make all the difference in the final result.

The essential tools for the perfect pandoro

To make a perfect pandoro, we need a few basic tools:

• Pandoro mould (750ml) with the characteristic 8-pointed star shape
• Planetary mixer with dough hook (or kneading machine)
• Kitchen thermometer to check dough and baking temperatures
• Leavening containers with straight walls
• Doughcutter for working the dough

How to choose quality ingredients

The choice of ingredients is crucial for our pandoro recipe. We use only strength flour (W460) with a liquid absorption percentage of 16%. For the yeast, we opt for a fresh cube purchased the same day. The butter must be of high quality, preferably clarified – we recommend brands such as Occelli or Lurpack.

Eggs must be at room temperature, stored in a cool, dry place. As far as flavourings are concerned, vanilla berries from Madagascar will give our pandoro that unmistakable fragrance.

Preparing the work environment

The temperature of the working environment is crucial for the success of our pandoro. We maintain a constant temperature between 26° and 28°C, away from draughts. If we do not have an ambient thermometer, we can create a leavening chamber by turning on the oven at 50°C for 5 minutes, then letting it cool before introducing the dough.

The Leavening Process

Leavening is the beating heart of our homemade pandoro recipe. This process requires patience and precision, but the results will be extraordinary.

The preparation of the leavening

Let’s start with the lievitino, the fundamental basis for our pandoro. This pre-rising gives it extra leavening power and ensures lasting softness. We mix fresh brewer’s yeast with lukewarm water (28°C) and a part of the flour. After 10-15 minutes, we will see small bubbles forming on the surface – this is the signal that our yeast is active.

The resting and maturing times

The rising process takes place in several crucial stages:

How to manage temperature

Temperature management is crucial to the success of our pandoro. We keep the leavening environment constant between 26-28°C. To create a home leavening chamber, we can use the oven switched off with the light on, carefully monitoring the temperature.

Key points to check during the leavening process

• The dough must triple in size during the first phase
• The mass must be away from draughts
• The temperature must never exceed 30°C
• The humidity must be kept constant

Remember that rising times can vary depending on various environmental factors. Let’s not look at the clock, but carefully observe the behaviour of the dough: it is he who will tell us when it is ready for the next stage of our pandoro recipe.

Dough and sheet techniques

The kneading technique is what transforms our ingredients into a perfect homemade pandoro. After preparing the dough, we enter the most delicate phase of our recipe.

The working of the basic dough

We start working the dough in our planetary mixer at moderate speed. We combine the flour and sugar, gradually alternating with the room temperature eggs. The key to success lies in the incordatura time: we knead the dough for about 15-20 minutes until it comes away perfectly from the sides of the bowl.

The flaking process

Flaking is the secret to obtaining that characteristic layered structure of our pandoro. Here are the basic steps:

1. We roll out the dough into a 1 cm thick rectangle
2. We fold it into three parts like a letter
3. We rotate 90 degrees
4. We repeat the process three times
5. Rest the dough 30 minutes in the fridge between each fold

How to incorporate the butter correctly

The butter must be incorporated with particular care. Use this temperature chart for optimal results:

Add the cream butter one piece at a time, waiting for each portion to be perfectly absorbed before adding more. It is essential that the dough never exceeds 26°C during this phase to maintain the perfect structure.

Between folds, let the dough rest in the refrigerator, covered with plastic wrap. This allows the gluten to relax and the butter to keep at the ideal temperature, guaranteeing that characteristic texture of our homemade pandoro.

Baking and Troubleshooting

We have now reached the crucial moment in our homemade pandoro recipe: baking. After carefully following all the preparation and rising phases, we cannot afford any mistakes in this final, decisive step.

Temperature and baking times

To obtain a perfect pandoro, we preheat the static oven to 170°C. Here are the baking times according to size:

Place the mould in the lowest shelf of the oven. After the first 30 minutes, if we notice that the surface is getting too dark, cover it with aluminium foil.

Common problems and solutions

During the baking of our pandoro some problems may occur:

• Surface too dark: We lower the temperature by 10°C and cover with aluminium foil
• Pandorodeflating: The oven temperature was too high or we opened the door
• Bubbles on the surface: The yeast was too strong
• Collapsing centre: The flour was too strong or the pH was too acidic

How to check for perfect baking

To make sure our pandoro is baked to perfection, we use these verification methods:

1. Internal temperature: We insert a kitchen thermometer in the centre – it must reach 92-94°C
2. Stick test: It must come out completely dry
3. Surface colour: Uniform golden
4. Sound: By tapping lightly on the base, it must sound ‘hollow’.

Once baked, let the pandoro cool for at least 2 hours before unmoulding. To preserve its characteristic shape, turn it upside down only when it is completely cold.

Conclusion

Making pandoro at home is a rewarding challenge that requires patience, precision and passion. This traditional Veronese recipe, followed with attention to detail, makes it possible to create an extraordinary Christmas cake directly in our own kitchen.

The magic of homemade pandoro lies in the care of every single step: from the choice of quality ingredients, to the careful management of temperatures during rising, to the precise techniques of flaking and baking. These elements combine to create that characteristic fragrance and fluffiness that only an authentic pandoro can offer.

We recommend writing down your padoro recipe well step by step in your cookbook, so you can perfect your technique over time. It may take a few tries the first few times, but the end result will more than repay all your efforts.

Remember that patience is the key to success: respecting leavening times, maintaining the right temperatures and precisely following each step of preparation will allow us to enjoy a homemade pandoro worthy of the best Italian pastry shops.

FAQs

Q1. How long can homemade pandoro be stored? Homemade pandoro will keep for about 15-20 days if kept in a cool, dry place, closed in a bag. It is advisable to let it rest for at least 12 hours before serving to get the best flavour.

Q2. Why did my pandoro go saggy after baking? Pandoro can sag if it is not fully baked or if the oven temperature was too high. It is important to carefully follow the baking times and temperatures given in the recipe and to check the baking with a kitchen thermometer before taking it out of the oven.

Q3. What is the best way to cut the pandoro? To cut the pandoro in an original way, start by dividing it in half vertically. Then, cut perpendicularly, creating a cross. Finally, proceed with diagonal cuts to obtain the desired slices. Use a sharp knife and cut gently to maintain the shape.

Q4. How do I recognise a good quality pandoro? A quality pandoro should have a fresh scent of butter and vanilla, with no unpleasant odours. The fragrance should be balanced, without one aroma predominating over the others. When cut, the inner structure should show regular alveoli and a soft texture.

Q5. What are the key steps to obtain a soft pandoro? To obtain a fluffy pandoro, it is essential to respect the rising times, maintain the right temperatures throughout the process, incorporate the butter correctly and follow the flaking techniques precisely. In addition, it is crucial not to open the oven during baking to avoid temperature changes.