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Pandoro Classico

Light, fluffy Italian Christmas cake with a tender crumb and subtle vanilla flavor.

120 minDessert · Baking · Italian

Method

  1. 1Warm milk to 30°C. Mix flour, yeast and salt in a bowl.
  2. 2Add warmed milk, eggs and vanilla, mix until combined.
  3. 3Cream butter and sugar together, then add to the dough gradually.
  4. 4Beat the dough for 10-15 minutes until smooth and elastic.
  5. 5Add lemon zest, mix through.
  6. 6Cover and let rise for 1.5 hours until doubled.
  7. 7Knock back gently, shape into panettone mould or loaf tin.
  8. 8Let rise for another 1-1.5 hours until puffy.
  9. 9Bake at 200°C for 35-40 minutes until golden.
  10. 10Cool in tin for 10 minutes, then turn out onto a wire rack.
  11. 11Once cool, dust generously with icing sugar.

Notes

Weigh ingredients if you can. Cups are chaos; scales are repeatable.

Oven temps lie. If your bakes run hot or pale, adjust by 10–15°C and note it for next time.