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Pandoro Cake

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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.

Ingredients

Units Scale
  • 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

  1. In a small bowl, dissolve yeast in warm milk and let sit for 10 minutes until foamy.
  2. In a large mixing bowl, combine flour, sugar, and salt.
  3. Add yeast mixture, eggs, vanilla extract, and citrus zests. Mix until combined into a sticky dough.
  4. Knead the dough by hand or with a mixer for 10–12 minutes until smooth and elastic.
  5. Gradually add softened butter, kneading until fully incorporated and the dough is glossy.
  6. Place the dough in a greased bowl, cover, and let rise in a warm place for 2 hours or until doubled in size.
  7. Punch down the dough, shape into a ball, and transfer to a greased star-shaped Pandoro mold.
  8. Cover and let rise again until the dough reaches the top of the mold, about 1 hour.
  9. Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden brown and a skewer inserted comes out clean.
  10. Cool in the mold for 10 minutes, then invert onto a rack and cool completely.
  11. 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

Find it online: https://yumfoodusa.com/pandoro-cake/