Pandoro Brioche the recipe that’s trending on the web! The original recipe belongs to the famous Pastry chef known as Zio Rocco. Also try the chocolate swirl brioche or the Nutella brioche or even the super soft ball of yarn brioche. Clearly, I do not have the original pandoro brioche recipe; in fact, mine is a simplified version I found on TikTok. I swear they’re truly amazing, and if you can’t travel to Naples to taste the original ones, try this simple alternative. The result? They’re soft and delicious; every bite is an explosion of flavor! You can obviously fill them as you like; in my case, I opted for classic custard, but you can really add anything you prefer: milk cream, Nutella or pistachio cream.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 7 Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 459.66 (Kcal)
- Carbohydrates 65.78 (g) of which sugars 17.99 (g)
- Proteins 13.99 (g)
- Fat 15.77 (g) of which saturated 9.22 (g)of which unsaturated 5.66 (g)
- Fibers 1.82 (g)
- Sodium 591.73 (mg)
Indicative values for a portion of 190 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
- 4 cups Manitoba flour (or "Nuvola" Caputo flour)
- 1/2 cup sugar
- 2/3 cup whole milk
- 3 eggs
- 1 tbsp instant yeast (or 2/3 oz of fresh yeast)
- 1/2 cup butter
- 2 tsp salt
- to taste orange zest
- to taste lemon zest
- to taste vanilla flavor (or the sachet)
- to taste milk (for brushing the surface)
- to taste custard (or Nutella or pistachio cream)
How to make pandoro brioche
In the bowl of the stand mixer, pour the flour, yeast, and sugar. Add the grated zests and vanilla. In a pitcher, mix milk and eggs and start pouring them into the mixer bowl, then knead with the hook.
Knead everything for 5 minutes. At this point, incorporate the salt and the butter cut into pieces a little at a time. Knead until you obtain a smooth, elastic, and well-worked dough.
Cover the dough with plastic wrap (I use a shower cap) and let it rise for at least 2 hours.
After the resting time, divide the dough into 6 pieces, about 3.9 oz each.
Transfer them into aluminum molds, those for 2 servings – about 5 x 3.9 x 1.57 inches, greased and floured, and put them back in the turned-off oven and let them rise again until they’re well puffed.
Bake in a static oven at 340°F for 20 minutes.
Unmold them and brush them 3 times with milk, making sure the milk is absorbed before proceeding with the second and third coatings, while they are still warm: this step will give you a soft and glossy crust. Once cooled, use scissors to make a small cut in the center and with the help of a piping bag, fill with whatever you prefer.
They are called brioche because they are a mix between a brioche: in terms of softness. The taste resembles the classic pandoro.
Storage and curiosities of the Pandoro Brioche
They remain beautifully soft until the next day under a cake dome. With this dose, I made 7 large brioche, but you can make them smaller, getting up to 9 portions.
Video recipe
