Pandoro Classico
Light, fluffy Italian Christmas cake with a tender crumb and subtle vanilla flavour.
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Method
- Warm milk to 30°C. Mix flour, yeast and salt in a bowl.
- Add warmed milk, eggs and vanilla, mix until combined.
- Cream butter and sugar together, then add to the dough gradually.
- Beat the dough for 10-15 minutes until smooth and elastic.
- Add lemon zest, mix through.
- Cover and let rise for 1.5 hours until doubled.
- Knock back gently, shape into panettone mould or loaf tin.
- Let rise for another 1-1.5 hours until puffy.
- Bake at 200°C for 35-40 minutes until golden.
- Cool in tin for 10 minutes, then turn out onto a wire rack.
- Once cool, dust generously with icing sugar.
Notes that actually help
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.
Read the full method once before you start. Most “fails” are just step-order problems.