The quick homemade Pandoro is the clever recipe for those who want to bring the classic Christmas dessert to the table without spending two days on pre-ferments and butter folds. A simple and fragrant dough that, when baked in the star mold, becomes immediately scenic and festive. With a sprinkle of powdered sugar, it will be perfect to enjoy with family or to give as a gift, and it will be even more delicious if accompanied by whipped cream or a delicate custard sauce.
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Still on the TOPIC of Christmas sweet recipes, here are some more ideas right below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 10.6 oz all-purpose flour
- 7.1 oz potato starch
- 8.8 oz granulated sugar
- 1 cup heavy cream (NOT WHIPPED)
- 3.5 oz butter (soft)
- 4 eggs
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 lemon (only zest)
- 1 orange (only zest)
- 1 pinch salt
- to taste powdered sugar (for decoration)
Tools
pandoro mold I used the 1 kg one
- Molds
- Stand Mixers
Steps
I beat the eggs with the sugar in a bowl until they become light and fluffy.
I slowly add the liquid cream and the melted, cooled butter.I sift together flour, starch, baking powder, vanilla extract, and a pinch of salt. I gradually add to the egg mixture, mixing carefully.
I also add the grated zest of lemon or orange: I used both!
I grease and flour well (personally I use the specific release agent) the pandoro mold, pour the mixture in and level it.
I bake in a static oven at 340°F for about 45-50 minutes (do the toothpick test).
I let it cool, unmold, and dust with vanilla powdered sugar.
Here’s the result: soft, fragrant, very similar to a pandoro… but ready in half a day instead of two! 🎄
Enjoy your meal and happy cooking! Annalisa
This is not the traditional pandoro with days of rising: the quick recipe does not rise as high and uniform as the classic one, but it remains very soft, fragrant, and delicious, perfect for those who do not have time and want a homemade Christmas cake without stress, exquisite and with a great texture also to be filled with creams of choice!
Storage, Variations, and Tips
The quick pandoro keeps soft for 2-3 days closed in a well-sealed food bag or under a glass dome.
You can also slice and freeze it: when serving, just let it thaw at room temperature and dust it again with powdered sugar.
Variations and Tips
With chocolate chips: add 100 g of chocolate chips to the dough, lightly floured to prevent them from sinking to the bottom.
With filling: once cold, cut the pandoro into layers and fill it with whipped cream, custard, chantilly cream, or mascarpone and Nutella.
Mini pandorinos: you can use single-portion star molds, halving the cooking times (about 20-25 minutes).
Flavors: instead of citrus peels, you can add a tablespoon of liquor (such as rum or Cointreau) for a more intense touch.
Decorations: besides powdered sugar, you can glaze it with melted chocolate and hazelnut grains, or serve it with chocolate sauce or custard for an even more delicious effect.
