Storage

The pandoro keeps well for up to a week. After letting it cool, place it in a plastic bag and store at room temperature.

Tips

– BUTTER: It needs to be soft, like pomade, as they say. Therefore, it’s important to take it out of the fridge about 2 hours before. I advise against putting it in the microwave or near other heat sources like radiators, stoves, or similar. When you decide to make Pandoro, remember to keep the butter at room temperature for at least 2 hours. This way, the dough will bind well.

When adding it to the dough, cut it into pieces and add one piece at a time while the mixer is running. Wait for each piece to be fully absorbed before adding the next.

– YEAST: I used dry brewer’s yeast, but fresh yeast is also fine. In this case, use 1/2 cube (about 12 g).

Presentation Idea

You can present the pandoro on a serving plate garnished with pine branches, fruits of choice, or Christmas baubles.