Christmas Pandoro (Golden Cake) Recipe

A yeast egg cake as they refer to it, I think it's a cross between a rich egg bread and kind of cake. This is very traditional among the Venetians and Italians. It's a tall cake you can buy a mold for or use a extra large coffee can to make it. After it cooled it's covered in a sifted powdered sugar or a thick frosting depending on the Region in Italy. They are sold commercially almost everywhere, especially around the holidays as Christmas, New Years and Befana. Not to be confused with Panettone which is an rich egg bread with raisins.

The larger side should be down.

If you happen to order a Pandoro pan online, the star shape should be down.


They covered in a snow of powdered sugar.


The cake is the perfect wintery looking cake for the holiday with the snowy powdered sugar on top.

Made in the coffee can

Before I got the original baking pan, I used an extra large coffee can, lined it with parchment paper and baked it.


I also doused it with a lot of oil cooking spray to make sure it didn't stick.


It always came out perfectly.

Covered to keep warm

I usually top my bowl with a saucepan cover to keep the drafts away.


Then it sets on top of a warm stove or area to rise.

The dough is ready to rise

Keeping a dish towel over the covered pan is a double way to keep the warmth inside.


These tips work to evenly raise the dough to a light cake texture.

A little sticky is a correct consistency

The dough is a little sticky and that's the way it should be.


It is a smooth yet elastic dough.

The Story of Pandoro

Pandoro or pan d’oro means golden bread.



It is a traditional Christmas bread from Verona. Pandoro gets its name due to it's golden yellow in color.



The yellow or golden color comes from a large number of egg yolks that are in the bread.

Molds to Use or pans

Pandoro is baked in a special star-shaped molded pan that you can find on my affiliate link in the shop with me tab above.



If you don't have the pan use a metal extra large coffee can, that makes it easy for slicing and warmed up to spread butter on.



To make mini ones, I used mini taco pans that worked perfectly!



Unlike panettone, pandoro does not contain any dried fruits or nuts. When sprinkled with powdered sugar, it has the appearance of newly fallen snow on a mountain.



Pandoro may be served with many types of creams or sauces, such as mascarpone topping, melted chocolate, or any flavored whipped cream.

A Delicious Tradition

This cake is light and delicious and we make Pandoro every year.


The traditions during the Christmas Holiday in an Italian family are instilled while growing up.


I always hope the kids grow up to do the same and have been lucky that my two sons are great cooks and bakers.


We will continue to bake Pandoro every Christmas and enjoy this tender delicious cake.

Christmas Pandoro Pin for later

Optional Ways to serve Pandoro

When loaf is cool. We like to dust with powdered sugar or make the frosting with powdered sugar and water ( I like lemon so I use the lemon extract in mine). Drizzle over the Pandoro.


If you like it plain, it is also great topped with fresh fruits and whipped cream.


You can serve Pandoro anyway you like.

pandoro, golden cake, Italian cake, Christmas

bread, cake,

Author: Claudia Lamascolo

Pandoro Cake Recipe

prep time: 25 minscook time: 35 minstotal time: 60 mins

This is a traditional cake made at Christmas time in Italy called Pandoro

ingredients:

3/4 cup lukewarm water
1 package dry yeast
3/4 tablespoon seasalt
4 egg yolks plus 1 egg
1 zest of a fresh lemon
1/4 cup honey
3 1/2 cups flour
1/4 cup melted butter
parchment paper
1 extra large metal coffee can or 2 small coffee cans or Pandoro Pan

Optional Frosting
2 cups powdered sugar
1/2 cup water
Optional:1/2 teaspoon lemon extract  or just dust with powdered sugar
other suggestions: whipped cream, chocolate or strawberry sauces on top
You can also just slice heat and spread some butter on it.

instructions:

Cut parchment  paper pan to fit pan if using or grease the Pandoro pan heavily.

Make a starter by adding water and yeast let sit for around 10 minutes. Add honey, butter, salt, zest and egg yolks. Using an electric heavy duty mixer, blend together adding flour. Mix until well blended around 5 minutes.

Let sit in a warm spot until doubled in size. Punch down. Line the coffee can with parchment paper. Spray with cooking spray any areas not cover by paper.

Place the dough into the can and let rise again. 

Preheat oven @350 degrees. Brush top with the last egg that has been beaten.  Bake 35 minutes or until golden brown. Cool loaf 10 minutes and un mold.

calories
110

fat (grams)
4

carbs (grams)
11

Created using The Recipes Generator

Christmas Pandoro Pin for later

More Christmas Italian Traditional Recipes:

Lady Finger Lemon Cake
Mom's Ricotta Lemon Cookies
Italian Wedding Tray Frosted Soft Cookies
Italian Almond Paste Cafe Style Cookies
Italian Orange Juice Cookies
Ricotta Cookies

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