Pandoro is a traditional Italian Christmas cake known for its tall, star-shaped form and golden, buttery crumb. Light and airy with delicate citrus notes, it is typically finished with a generous dusting of powdered sugar to resemble a snow-covered mountain. Elegant in appearance and comforting in flavor, this festive bread-like cake is a beloved centerpiece on holiday tables across Italy and beyond.
Why You’ll Love This Recipe
Pandoro offers a unique blend of flavor and texture—its enriched dough is soft, tender, and subtly fragrant with hints of citrus and vanilla. The star-shaped mold creates an eye-catching presentation, making it ideal for holiday gatherings or as a beautiful homemade gift. Though it requires patience for rising, the result is a luxurious, sweet cake with a soft crumb that’s worth every step.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (110°F/43°C)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 cup unsalted butter, softened
- Powdered sugar, for dusting
Directions
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 10 minutes until foamy.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the yeast mixture, eggs, vanilla extract, and citrus zests to the dry ingredients. Mix until a sticky dough forms.
- Knead the dough by hand or with a mixer fitted with a dough hook for 10–12 minutes, until it becomes smooth and elastic.
- Gradually add the softened butter, kneading continuously until the dough is glossy and the butter is fully incorporated.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 2 hours or until doubled in size.
- Punch down the risen dough, shape it into a ball, and transfer it to a greased Pandoro mold.
- Cover the mold and let the dough rise again until it reaches the top, approximately 1 hour.
- Preheat the oven to 350°F (175°C). Bake the Pandoro for 35–40 minutes, or until golden brown and a skewer inserted in the center comes out clean.
- Allow the cake to cool in the mold for 10 minutes before inverting onto a wire rack. Let it cool completely.
- Before serving, dust the top generously with powdered sugar.
Servings and timing
- Servings: 10 slices
- Prep Time: 30 minutes
- Rising Time: 3 hours
- Cooking Time: 40 minutes
- Total Time: 4 hours 10 minutes
- Calories: Approximately 310 kcal per slice
Variations
- Chocolate Chip Pandoro: Fold mini chocolate chips into the dough before the final rise for a sweet surprise.
- Spiced Version: Add a pinch of nutmeg or ground cardamom for warm, festive spice.
- Orange Liqueur Glaze: Drizzle with a glaze made from powdered sugar and orange liqueur for a more decadent finish.
- Mini Pandoro: Use smaller molds to make individual servings—ideal for gifting or place settings.
- Filled Pandoro: Slice the cake horizontally and layer with whipped cream or pastry cream for a dessert-like presentation.
storage/reheating
Store leftover Pandoro at room temperature, wrapped in plastic or placed in an airtight container, for up to 5 days. To maintain freshness, rewrap tightly after each use. You can also freeze it for up to one month—thaw at room temperature before serving. For a warm treat, gently toast slices in the oven at 300°F (150°C) for 5–7 minutes.
FAQs
Do I need a special mold for Pandoro?
A star-shaped Pandoro mold is traditional, but you can also use a bundt pan or tall loaf pan if needed.
Can I make the dough in advance?
Yes, the dough can be prepared the night before and allowed to rise in the refrigerator overnight.
Is it possible to make Pandoro without a stand mixer?
Yes, but hand-kneading will require more effort and time to achieve the smooth, elastic dough.
Can I use instant yeast instead of active dry?
Yes, use 2 teaspoons of instant yeast and skip the proofing step, adding it directly to the flour.
What is the texture of Pandoro like?
It has a soft, buttery crumb similar to brioche, with a light and fluffy interior.
How do I get the perfect rise?
Ensure your ingredients are at room temperature and the dough is kept in a warm, draft-free area while rising.
Why is the powdered sugar added last?
Dusting after baking ensures the “snowy” effect and prevents the sugar from melting into the warm cake.
Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can be used in a pinch, though the texture may vary slightly.
What can I serve with Pandoro?
Serve with coffee, tea, or sweet wine. It also pairs well with mascarpone cream or fruit preserves.
Is this the same as Panettone?
No, Pandoro is lighter, without candied fruit or raisins, and has a more delicate, cake-like crumb.
Conclusion
Pandoro is a classic Italian holiday cake that combines elegant presentation with comforting flavor. Its soft, golden crumb, light citrus aroma, and powdered sugar topping make it a festive staple for any Christmas celebration. Whether shared with family or gifted to friends, this timeless dessert brings warmth and tradition to the holiday table.
PrintPandoro Cake
A classic Italian Christmas cake with a tall, star-shaped form and a golden, buttery crumb—lightly dusted with powdered sugar for a snowy finish and traditionally served during festive holiday gatherings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 10 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk (110°F/43°C)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1/2 cup unsalted butter, softened
- Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve yeast in warm milk and let sit for 10 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add yeast mixture, eggs, vanilla extract, and citrus zests. Mix until combined into a sticky dough.
- Knead the dough by hand or with a mixer for 10–12 minutes until smooth and elastic.
- Gradually add softened butter, kneading until fully incorporated and the dough is glossy.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 2 hours or until doubled in size.
- Punch down the dough, shape into a ball, and transfer to a greased star-shaped Pandoro mold.
- Cover and let rise again until the dough reaches the top of the mold, about 1 hour.
- Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden brown and a skewer inserted comes out clean.
- Cool in the mold for 10 minutes, then invert onto a rack and cool completely.
- Dust generously with powdered sugar before serving.
Notes
- Use room-temperature ingredients to ensure proper rising and texture.
- If you don’t have a Pandoro mold, use a tall bundt or loaf pan as an alternative.
- Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg