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Golden Holiday Pandoro Recipe

Golden Holiday Pandoro Recipe
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★★★★★

4.7 from 23 reviews

Golden Holiday Pandoro is a traditional Italian sweet bread featuring a tender, fluffy crumb infused with fragrant orange zest and vanilla. This festive bread, dusted with powdered sugar, makes an elegant centerpiece for holiday celebrations, offering a perfect balance of rich buttery flavor and subtle citrus aroma in every slice.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup warm milk
  • 2 teaspoons active dry yeast
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • ½ teaspoon salt

For Finishing

  • Powdered sugar for dusting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, active dry yeast, and a teaspoon of granulated sugar. Let it sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender texture in the dough.
  3. Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure everything is fully combined and smooth.
  4. Incorporate flavors: Stir in the vanilla extract and freshly grated orange zest to infuse the dough with a fragrant and citrusy aroma.
  5. Combine dry and wet ingredients: Gradually add the all-purpose flour and salt, alternating with the frothy yeast mixture, mixing gently until a smooth dough forms.
  6. Knead the dough: On a floured surface, knead the dough for about 10 minutes until it becomes elastic and smooth, which activates the gluten and develops structure.
  7. First rise: Place the dough in a greased bowl and cover with a clean cloth. Let it rise in a warm place for approximately 2 hours or until it has doubled in size.
  8. Preheat oven and prepare mold: Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a ball. Place it in a well-buttered pandoro mold to prepare for the final rising.
  9. Second rise: Allow the dough to rise again in the mold for 45 minutes to 1 hour, until noticeably puffed but not overproofed.
  10. Bake the pandoro: Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a skewer inserted in the center comes out clean, indicating it is baked through.
  11. Cool and finish: Remove the pandoro from the oven and allow it to cool slightly before turning it out of the mold. Once cooled, dust generously with powdered sugar to create the signature snowy look.

Notes

  • Ensure the milk is warm (around 110°F or 43°C) but not hot to properly activate the yeast without killing it.
  • Kneading is critical for gluten development; do not rush this step to achieve the perfect texture.
  • If you don’t have a pandoro mold, a regular bundt pan can be used as a substitute, though the shape will differ.
  • For best results, use fresh active dry yeast and check its expiration date.
  • The orange zest adds a distinctive flavor, but lemon zest can be used as an alternative for a different citrus note.
  • Store leftovers in an airtight container to maintain freshness for up to 3 days.

Nutrition

Keywords: pandoro, Italian holiday bread, festive bread, orange zest bread, Christmas dessert, sweet yeast bread, vanilla flavored bread

Find it online: https://maicook.com/golden-holiday-pandoro-recipe/