The QUICK PANDORO is the ideal solution for those who want to bring the scent and magic of Christmas to the table without facing the long and complex leavenings of traditional pandoro. A simple, accessible recipe that surprises with its irresistible softness, its light crumb and its characteristic aroma of vanilla, citrus and butter.
Prepared with a quick dough, this pandoro is perfect for anyone who wants a show-stopping and indulgent result even at the last minute.
Perfect to serve at breakfast, dusted with powdered sugar that resembles snow, or as a holiday dessert, perhaps with a mascarpone cream or a light chantilly.
The Quick Pandoro combines practicality and tradition, offering a fast but flavourful alternative to sweeten December days and win over guests and family. An idea to try, gift and repeat every year… because when a recipe is good and fast, it immediately becomes a holiday must!
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- Difficulty: Easy
- Cost: Very affordable
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 cups Manitoba flour (about 250 g)
- 1/4 cup milk (warm (about 60 ml))
- 10 g fresh baker's yeast (about 0.35 oz; or substitute 1 teaspoon active dry yeast)
- 1 teaspoon honey
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 6 tbsp granulated sugar (about 80 g (approx. 6 tbsp + 1 tsp))
- 6 tbsp butter (soft, about 80 g)
- 1 teaspoon vanilla extract
- orange zest
- 1 pinch salt
For the Quick Pandoro you will need
- 1 Pan for 500 g (1.1 lb) Pandoro
- 1 Bowl
- 1 Glass
- 1 Whisk
- 1 Plastic wrap
Quick Pandoro Preparation
First of all, let the butter soften at room temperature. Take it out of the fridge 1 hour before.
In a glass, combine the warm milk, the honey and the crumbled yeast. Stir well and let rest for 10 minutes, until it forms a foam.
In a bowl or in the stand mixer (fitted with the dough hook) place the whole egg, the yolk, and the sugar and beat them lightly.
Add the soft butter in pieces and mix.Add the sifted flour, the salt, the vanilla extract or the seeds from a vanilla pod, and the orange zest.
Pour in the milk with the yeast and knead for at least 15 minutes, until you obtain a smooth, shiny and elastic dough.
If the dough seems too soft, don’t worry. This is how it should be.Cover the bowl with plastic wrap and let it rise in a turned-off oven with the light on for 2 hours, or until doubled in size.
After the first rise, butter the pandoro pan for 500 g (1.1 lb).
Turn the dough out into the pan, level it with a wet spatula, cover with plastic wrap and let rise for another 1 hour or until the dough almost reaches the rim.Bake the Quick Pandoro in a conventional oven preheated to 338°F for 35-40 minutes.
If it browns too much, cover the surface with aluminum foil for the last minutes.Remove from the oven, let cool for 10 minutes, then unmold onto a rack.
Once cold, dust generously with vanilla powdered sugar.
Tips and storage
For a more intense aroma, add 1 tablespoon of rum or orange liqueur.
If you want an even softer version, replace 20 g of flour with potato starch (about 2 3/4 tbsp).
The pandoro stays soft for 2-3 days if well wrapped in a food bag.
