Pandoro – Classic Italian Christmas Cake from Verona

Pandoro is a beloved Italian sweet bread popular during the Christmas season. Its tall, eight-pointed star shape and generous dusting of powdered sugar resemble the snowy peaks of the Italian Alps, making it as beautiful as it is delicious.

This classic Italian sweet bread is a favorite for dessert or a breakfast treat during the holidays. It also makes the perfect gift when visiting friends at Christmas time!   

Panettone was always present in our house during the holidays, but this year I decided to try Pandoro, and it was love at first bite! This delicious cake is perfect for a Christmas morning breakfast or dessert after Christmas or New Year’s dinner along with Cuccidati, Chocolate Spice cookies, or Anginetti cookies, of course!

Traditional Pandoro is light and fluffy, with a subtly sweet vanilla orange flavor and an almost cake-like texture. Although the recipe uses simple ingredients, it requires a bit of time and effort. Most Italian families tend to purchase it these days, but homemade Pandoro is amazing! 

It is definitely easier to buy this Christmas cake premade, but I think the labor of love that goes into making this traditional Pandoro yourself is well worth it. The final result of all your work is a delicious golden bread that is better than any commercial versions you might find in stores.

The original Pandoro takes two days to make because it uses pasta madre (natural mother yeast) or sourdough starter. In this recipe, I use active dry yeast to make the biga (starter dough), which considerably reduces the time needed. The dough still requires several rises, so you will need to plan ahead and start early in the day.  

What is Pandoro?

The delicious sweet bread originated in the city of Verona and got its name “pan de Oro” (golden bread or bread of gold) from its golden color. A sweet yeast bread served to Venetian nobility during the Renaissance was most likely the inspiration for the Pandoro recipe. In 1894, Domenico Melegatti, a pastry chef from Verona, Italy, patented the modern star-shaped version of this beloved cake.

Over the years, Pandoro’s popularity has grown, becoming a holiday staple alongside its rival from Milan, Panettone! 

Simple Ingredients

Active Dry Yeast: This provides the leavening power necessary to make Pandoro quickly.  Many recipes using a sourdough starter or natural yeast require an overnight rise.

All-Purpose Flour:  You don’t need any special flour for this recipe. You’ll divide the flour between the biga, first dough, and second dough.

Sugar:  Granulated white sugar provides sweetness and helps feed the yeast.  It will also be divided into the 3 stages of dough.

Powdered Sugar:  Pandoro is topped with a dusting of powdered sugar

Large Eggs:  Room temperature eggs will blend easily into the dough.

Butter:  Use unsalted room temperature butter.

Vanilla, Honey, and Orange Zest: Provide a subtle sweet flavor to the Pandoro. 

How to Make Soft Pandoro Cake

There are several steps to making this sweet cake-like bread.  I have broken down the process in an easy to follow step by step process. 

Make the Biga

• In a large bowl, mix the yeast and a teaspoon of sugar in warm water.  Set aside for 5-10 minutes until a layer of foam forms.  
• Stir the flour into the yeast mixture, forming a dough ball.  Cover with plastic wrap and place it in a draft-free area to rise for 1 hour.
• The Biga will double in size and look spongy.

Make the First Dough

• In the bowl of a stand mixer fitted with a dough hook, mix flour and sugar to the biga. 
• With the beater running, add the beaten egg a little at a time. Let the dough absorb the egg between additions.  Knead te dough for 10 minutes until it is soft and shiny.
• Cover the bowl with plastic wrap and place in a warm place to rise for 2 hours.  The dough will double in size.  

Make the Second Dough

• Add flour and sugar to the first dough. Mix it with the dough hook. Slowly add the eggs with the beater running.
• Add salt, vanilla, honey, and orange zest to the dough and knead for 30 minutes.  The dough should be shiny and pull away from the sides of the bowl.
• Continue to beat the dough with the dough hook, adding the butter 1 tablespoon at a time, making sure it is absorbed between additions.
• Knead for 10 minutes. The dough should be soft and shiny. “See the photo above”
• Grease the pandoro pan generously.  Turn the dough out on the counter.  With greased hands, fold the dough over on itself 4-5 times. To do this pick up the dough from one end, gently stretch it up and fold it over itself.  Repeat this motion from all sides of the dough.   

Form a ball and place the dough in the greased pan.  Cover with plastic wrap or a linen towel and place in a warm place to rise for 4-5 hours or until the dough rises to the rim of the mold.

Bake  

Heat your oven to 350 degrees F.  Place the pandoro in the lowest part of the oven so that it has room to rise further as it bakes.  Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean or a thermometer inserted in the center reaches 197 degrees F.  If the top of the cake browns too quickly, you may want to cover it with aluminum foil about midway through baking.  

Cool the Pandoro in the pan for 5-10 minutes before inverting it onto a wire rack to finish cooling.  Dust it with powdered sugar before serving.

Baking Tips

• I recommend using a kitchen scale to measure your ingredients. This ensures that the dough has the perfect amount of moisture. 
• Make sure that your yeast is fresh, or the dough will not rise.
• A cold oven with the light on makes a cozy spot for your dough to rise!
• Be patient!  Pandoro takes time to make, but you will be rewarded with a beautiful, soft cake.
  • Don’t skimp on the kneading time.  The dough needs to be kneaded until it becomes smooth and shiny.  A stand mixer with a dough hook makes this easy! 
  • Add the butter slowly and only add more when the last piece is absorbed.  

How to Serve Pandoro

Pandoro is traditionally served with a dusting of powdered sugar. This simple presentation is both festive and charming.  Many people say it reminds them of the Alps, but I think it looks like a snow-covered Christmas tree!

You can enjoy Pandoro at any time of day. During the holiday season, many Italians love to have a slice for breakfast with a cappuccino. 

Traditionally, it is cut lengthwise and served in slices.  Make it a delicious dessert with a dollop of sweetened Mascarpone cream, a little lemon curd, or even some Nutella!

You can also cut it into several horizontal layers and spread cannoli filling between them for a decadent dessert with an impressive presentation.

What is the Difference Between Pandoro and Panettone?

In Italy, there are Pandoro lovers or Panettone lovers.  It is a big rivalry between the two in Northern Italy!  

The origins of Panettone are in Milan, Italy and it is also very popular around Christmas and New Year.  

Both are tall, yeasty, sweet bread with a similar soft fluffy texture.  Traditional Panettone is dotted with candied fruit and raisins.  Modern variations of Panettone include flavors like Tiramisu or might contain chocolate chips.   

The classic Panettone recipe is as labor intensive as Pandoro and requires several long rises to achieve its tall form.  While Pandoro is star-shaped, Panettone is tall and has a round dome.  

Storage Recommendations

You can store the pandoro in a plastic bag at room temperature for 4-5 days.  The original pandoro recipe, made with natural yeast, will actually last longer. 

You can also wrap it in plastic wrap, place it in an airtight container, or freeze it in a plastic freezer bag for up to 2 months.