The sweet little pandoros are soft and delicious bites to make during the Christmas season. A great alternative to the classic Pandoro to accompany with a delicious mascarpone cream with pasteurized eggs. Instead, for those who prefer the savory version, I recommend potato pandoros. Today’s recipe is accessible to everyone, easy and quick, as is my style. Check them out and try them, I’m sure you’ll like them! Don’t forget to follow me on my Instagram and Facebook pages. I’m waiting for you!
If sweet little pandoros don’t interest you, don’t leave! Check out these recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 258.93 (Kcal)
- Carbohydrates 40.52 (g) of which sugars 11.63 (g)
- Proteins 6.33 (g)
- Fat 8.72 (g) of which saturated 1.90 (g)of which unsaturated 6.61 (g)
- Fibers 1.53 (g)
- Sodium 8.12 (mg)
Indicative values for a portion of 60 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
- 2.6 oz vegetable oil
- 0.42 cups water
- 0.25 oz fresh brewer's yeast
- 3 egg yolks
- 0.42 cups yogurt
- 4 cups all-purpose flour
- 0.5 cups sugar
- as needed powdered sugar
- 1 orange zest
- 1 lemon zest
- 1 tsp honey
- 1 tbsp rum
- 1 packet vanillin (alternative 1 vanilla bean)
Tools
- 3 Pandoro Molds
How to Make Sweet Little Pandoros
Aroma Preparation: In a small bowl, mix the grated peel of the orange and lemon with the honey, vanilla, and rum. Mix well and cover with plastic wrap, letting it rest in the refrigerator overnight.
Dough Preparation: In a large bowl, pour the flour, sugar, and yeast, then add the water and oil.
Incorporate the yogurt, egg yolks, and aroma. At this point, mix well first with a fork and then with your hands. Once you’ve obtained a compact dough, transfer it to a bowl and let it rise for 2 hours in the turned-off oven with the light on. (or in a warm environment).
Deflate the dough, and with well-oiled hands, shape 12 balls and place them inside the pandoro molds. Let them rise for about 20 minutes covered with a dish towel.
Bake in static mode at 356°F (180°C) for about 15-20 minutes.
Remove from oven and let cool completely on a wire rack for baked goods. Cut the cap and then sprinkle abundantly with powdered sugar.
Storage and Tips for Sweet Little Pandoros
The little pandoros can be stored inside a food bag, you can also freeze them once cooled down. For the more indulgent, I recommend adding chocolate chips to the dough.
