🎄 Savory Christmas Pandoro
The savory Christmas Pandoro is a spectacular and tasty recipe to bring a special bread to the table during the holidays. Made with a pre-ferment and a dough rich in butter and parmesan, it stays soft and fragrant for hours. You can serve it plain as bread to accompany dishes, or cut it into stars and fill it with savory mousses, cheeses, and cold cuts for a beautiful Christmas centerpiece.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 50 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
- Energy 419.10 (Kcal)
- Carbohydrates 49.62 (g) of which sugars 5.16 (g)
- Proteins 13.84 (g)
- Fat 18.43 (g) of which saturated 8.69 (g)of which unsaturated 4.70 (g)
- Fibers 1.72 (g)
- Sodium 413.13 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the 🎄 Savory Christmas Pandoro:
- 2/3 cup Manitoba flour
- 1/3 cup milk
- 2 1/2 tsp fresh baker's yeast
- 1 tsp sugar
- 3 1/3 cup Manitoba flour
- 1/2 cup milk
- 2 eggs
- 2/3 cup butter
- 3 tbsp extra virgin olive oil
- 1/3 cup parmesan
- 1 1/4 tsp salt
Tools
🛠️ Necessary Tools
🥣 Large bowl → for hand kneading (or stand mixer with dough hook)
⚖️ Kitchen scale → for precisely weighing all ingredients
🥄 Wooden spoon or spatula → for mixing and gathering the dough
🔪 Scraper or dough cutter → useful for dividing the dough and working it on the surface
🧈 Pandoro mold → 26.5 oz, preferably non-stick
🧴 Pastry brush → for greasing the mold well
📄 Plastic wrap or damp cloth → for covering the dough during rising
🕒 Kitchen timer → for controlling rising and cooking times
🔥 Static oven → for even cooking
🌫 Cooling rack → for cooling the pandoro and preventing condensation underneath
Steps
For the preparation of the 🎄 Savory Christmas Pandoro watch the video HERE.
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Preparation of the pre-ferment
In a bowl, put the flour, yeast, sugar, milk, and mix. Cover and let rise for 40-50 minutes until it doubles in volume.
Main dough
Combine the pre-ferment, flour, milk, and eggs in a large bowl or stand mixer. Knead for about 10 min.
add the butter, oil, and parmesan. Work the dough until it becomes smooth and elastic.
First rise
Shape into a ball, place it in a greased bowl, cover with plastic wrap and let it rise until doubled (about 1.5-2 hours).After rising, gently deflate the dough.
shape into a well-tensioned ball and place it in the greased pandoro mold.
Second rise
Cover and let rise until the dough reaches almost to the edge of the mold (about 60 minutes).
Baking
Preheat the oven to 356 °F static. Bake for 35-40 minutes. If it darkens too much on the surface, cover with a sheet of aluminum foil.
Cooling
Let cool in the mold for 10 minutes, then unmold and let cool on a rack.
💡 Tips
Perfect to serve sliced into star shapes and filled on the spot with savory mousses, cold cuts, or cheeses.
You can make it in advance: it stays soft for up to 2 days if wrapped in plastic wrap.
For an extra touch, brush the surface with a little melted butter before baking for a more golden color.
