Pandoro Recipe: How to Make Verona Christmas Cake

For the sponge/biga

• 4½ teaspoons active dry yeast
• ½ cup warm water
• 1 large egg, room temperature
• 2 tablespoons granulated sugar
• ¾ cup all-purpose flour

For the first dough

• 2½ cups pastry flour
• 1¼ teaspoon active dry yeast
• ¼ cup granulated sugar
• 2 tablespoons honey
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, room temperature

For the second dough

• 4 large eggs, room temperature
• 2 egg yolks, room temperature
• 1 cup granulated sugar
• 3 teaspoons vanilla extract
• 1 teaspoon salt
• 1 orange, zested
• 1½ cups unsalted butter, room temperature, plus more for greasing
• 3 cups all-purpose flour, plus more for dusting
• Confectioners’ sugar (powdered sugar), for dusting

1. 1

   In the bowl of a stand mixer fitted with a paddle attachment, combine the sponge ingredients. Whisk together until combined.

2. 2

   Cover with plastic wrap and set aside in a warm place until doubled in size, about 30 minutes.

3. 3

   To the bowl with the sponge, add all of the first dough ingredients, except the butter. Stir to combine.

4. 4

   With the mixer running on medium-low, add 4 tablespoons of softened butter and beat until well combined.

5. 5

   Cover with plastic wrap and set aside in a warm place until doubled in size, about 45–60 minutes.

6. 6

   Add the remaining eggs and egg yolks, sugar, vanilla, salt, and orange zest to the bowl of the stand mixer and blend on medium speed until well combined.

7. 7

   With the mixer running, add the remaining butter one tablespoon at a time, waiting until the butter is fully incorporated before adding more. Switch to the dough hook attachment.

8. 8

   Add the remaining flour and knead until the dough is sticky, and buttery, about 6–8 minutes.

9. 9

   Transfer the dough to a large oiled bowl and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 2–3 hours.

10. 10

    Grease 2 pandoro pans and dust with flour.

11. 11

    Divide the dough into 2 equal pieces and transfer each to a pandoro pan.

12. 12

    Preheat the oven to 300 degrees Fahrenheit with a rack in the center.

13. 13

    Set pandoro molds on a rimmed baking sheet and set aside in a warm place to rise until dough reaches ½-inch from the top of the pan, about 2 hours.

14. 14

    Transfer pandoros to the oven and bake on the center rack until a toothpick inserted to the center of the bread comes out clean, about 40 minutes. If the cake starts to brown too much too quickly, tent with foil.

15. 15

    Cool in the pans for 30 minutes, then transfer pandoros to a wire rack to cool completely.

16. 16

    Dust with powdered sugar.

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