Mini Coffee Pandoro: An Explosion of Christmas Aroma.
I just baked some Mini Coffee Pandoro and couldn’t wait to share them with you. Made with a simple dough, they turned out incredibly soft and delicious. You cannot imagine the coffee aroma that filled the entire house.
These mini desserts are perfect as an elegant end to a meal during the holiday season. Once cooled, enjoy decorating them as you like.
I opted for a classic yet always winning choice with melted chocolate and sprinkles, but feel free to unleash your creativity.
They are a sweet and lovely thought to end any holiday lunch or dinner on a sweet note, or to gift to our loved ones. Come with me as we start baking right away.

Happy cooking, Giusi.

Ingredients for Mini Coffee Pandoro

2 1/2 cups all-purpose flour
1 egg
1/3 cup coffee
1/4 cup water
1/2 cup granulated sugar
2 tsp baking powder
3/8 cup vegetable oil

Tools

To make these mini pandoro, I used very convenient silicone molds; there’s no need to butter and flour them.

2 Pandoro Molds In silicone

Steps

Beat the egg with the sugar until the mixture is light and fluffy.
Add the oil, water, and coffee. Mix well to combine all the liquid ingredients.
Sift the flour with the baking powder and gradually add them to the mixture.
Work with a whisk or spatula until you get a smooth, creamy dough.
Spoon the batter into the mini pandoro molds, being careful not to fill them completely (leave about 3/4 inch from the top).
Bake in a preheated static oven at 350 degrees Fahrenheit for 20-23 minutes. Always do the toothpick test (it should come out dry) before removing the desserts from the oven.
Once baked, let the mini pandoro cool completely inside the mold.
Carefully remove them when they are cold.
Melt some dark chocolate (in a double boiler or microwave, being careful not to burn it).
Drizzle the melted chocolate over the mini pandoro using a spoon and immediately sprinkle with the desired sprinkles.
I hope you enjoyed this simple recipe.