The paradise mini pandoro without yeast are delicious soft and genuine treats, very easy to make, perfect for the Christmas holiday breakfast.
Delicious plain, they are ideal for filling; I recommend an excellent egg-free mascarpone cream, paradise cream, and custard, three delicious and delicate fillings that perfectly match the mini pandoro.
To prepare the dough, I could have used the paradise cake recipe, rich in butter and cloud-like soft, but I preferred to balance the ingredients to obtain the same softness with a lighter dough, replacing part of the butter with whole yogurt.
Yogurt is a dairy product that improves the leavening of cakes, making them much softer. In this case, I used whole vanilla yogurt, but natural yogurt is also fine.
Do you want to make my mini pandoro but don’t like butter? You can easily replace it with the seed oil of your choice. I’ll provide the amount in the ingredient list.
Try also the other Christmas desserts:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 254.37 (Kcal)
- Carbohydrates 39.50 (g) of which sugars 20.41 (g)
- Proteins 4.26 (g)
- Fat 9.72 (g) of which saturated 6.02 (g)of which unsaturated 3.61 (g)
- Fibers 0.41 (g)
- Sodium 25.32 (mg)
Indicative values for a portion of 70 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
- 1 1/2 cups all-purpose flour
- 2/3 cup potato starch
- 3/4 cup sugar
- 1/2 cup yogurt (whole vanilla – 1 container)
- 3 eggs (medium, mine weighed 165 g)
- 7 tbsps butter (very soft or 1/3 cup of seed oil of your choice)
- 1 packet baking powder
- 1 tsp vanilla extract
- 2 g lemon zest (grated, equivalent to the zest of half a lemon)
- 1 1/2 tbsps butter
- 1/5 cup all-purpose flour
- to taste vanilla powdered sugar
Tools
- 1 Bowl
- 1 Electric Beater
- 1 Spatula
- 1 Scale
- 1 Sieve
- 12 Molds for mini pandoro in aluminum
Procedure
Sieve the flour, starch, and baking powder and set them aside.
In a large bowl, whip the eggs with the sugar until you get a light and frothy mixture. Using room temperature eggs is essential for the success of the recipe.
Add the yogurt, lemon zest, and vanilla to the mixture, gently mix with the spatula to not deflate it.
Incorporate half of the flours with the spatula, then add the very soft butter and the remaining flours; it’s important to gently mix the mixture from the bottom to the top to avoid deflating it.
Pour the mixture into the greased and floured mini pandoro molds; I placed 70 g of mixture in each mold.
Bake the mini pandoro in a preheated static oven at 356°F for about 15 minutes or until lightly golden.
Perform the toothpick test to verify the cooking, consider that each oven bakes differently, so the cooking time may vary slightly.
The paradise mini pandoro are ready, take them out of the oven, wait 1 minute, and remove them from the molds, let them cool completely, sprinkle them with powdered sugar, and serve.
Advice
Storage
The paradise mini pandoro can be stored at room temperature for 3/4 days under the appropriate glass dome.
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