Pandoro is one of Italy’s most beloved Christmas breads — soft, buttery and incredibly fragrant. Its golden star shape and delicate vanilla aroma turn every slice into a festive treat. This traditional recipe creates a light, cloud-like crumb that melts in your mouth. Pure Italian holiday magic ❤️
Classic Italian Pandoro (Butter-Soft & Golden) ✨🍞
Stefie
8-12
35 minutes
Italian
Sweet Bread
4-6 h
40-50 min
Ingredients
- Traditional Pandoro star mold (1 kg)
For the dough
- 500 g strong bread flour (Tipo 0 or Manitoba)
- 120 g sugar
- 20 g fresh yeast or 7 g instant yeast
- 4 eggs
- 3 egg yolks
- 150 ml lukewarm milk
- 150 g butter (very soft)
- 1 tbsp honey
- 1 tsp vanilla paste or seeds of 1 vanilla bean
- Zest of 1 lemon
- Zest of 1 orange
- 1 tsp salt
For finishing
- Powdered sugar (for dusting)
- Extra butter for greasing the mold
Directions
- Prepare the yeastWarm the milk until lukewarm. Mix it with yeast and honey and let it sit until slightly foamy.
- Start the doughPlace flour, sugar, salt, lemon zest, orange zest and vanilla in a mixing bowl.
Add the yeast mixture, the eggs and yolks. Mix until the dough begins to come together. - Incorporate the butterAdd the soft butter a little at a time, mixing constantly.
Knead until the dough becomes silky, stretchy and very elastic.
It should pull into a thin window — this long kneading is key for true Italian softness. - First riseCover and let rise in a warm spot until doubled in size.
This takes about 1.5–2 hours. - Shape the doughDegas the dough gently and fold it into a smooth, tight ball.
Grease the Pandoro mold with butter and place the dough inside, smooth side up. - Second riseLet the dough rise again until it reaches almost the top of the mold — about 2–3 hours, depending on temperature.
Slow fermentation gives the best flavor. - Prepare the ovenPreheat the oven to 170°C (340°F).
- BakeBake the Pandoro for 45–50 minutes, until golden and high.
If the top browns too fast, cover loosely with foil.
A skewer inserted into the center should come out clean. - Cool downLet it cool in the mold for 15 minutes, then gently remove it and let it cool completely.
Pandoro becomes softer and more aromatic as it cools. - Dust with sugarJust before serving, dust the Pandoro generously with powdered sugar to create the classic “snowy mountain” look.
Hi! I’m Stefie 👩🏻🍳
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