# Pandoro

This recipe details how to make a homemade Pandoro, a traditional Italian sweet bread, without preservatives, perfect for Christmas.

- Total time: 555 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- cioccolato a pezzi
- 30 g miele
- 30 g burro a pezzi (a pomata)
- 1 cucchiaino rum o marsala
- stecca di vaniglia
- estratto di vaniglia in pomata
- 12 g lievito
- farina Manitoba
- 60 g acqua
- 70 g acqua
- 180 g farina Manitoba
- 1 tuorlo
- 1 tuorlo
- 60 g zucchero
- 50 g burro
- 45 g farina
- sale
- zucchero
- 45 g farina
- 3 tuorli (tutti insieme)
- 1 L acqua
- 250 g succo di limone
- zucchero a velo

## Instructions

1. Cut the chocolate into pieces and insert it into the Thermomix.
2. Add 30g of honey and 30g of soft butter to the Thermomix.
3. Add one teaspoon of rum or Marsala.
4. Add vanilla, either from a pod or pomata extract.
5. Transfer the mixture to a bowl, cover with plastic wrap, and set aside.
6. Rinse the Thermomix bowl.
7. Add 12g of crumbled yeast to the clean bowl.
8. Add Manitoba flour and 60g of water.
9. Let the mixture rest for one hour.
10. Add 70g of water and 180g of Manitoba flour to the Thermomix.
11. Add one egg yolk and mix.
12. Add another egg yolk and mix.
13. Add 60g of sugar and mix.
14. Add 50g of butter and mix.
15. Let the dough rise for two hours.
16. Reunite the preserved mixture with the risen dough.
17. Add 45g of flour, salt, and sugar and mix.
18. Add another 45g of flour and 3 egg yolks (added together) and mix.
19. Line the recipient and continue to knead the dough.
20. Place the dough in the Varoma and let it rest.
21. Add 1L of water to the Thermomix bowl and rinse it.
22. Dry the bowl and add 250g of lemon juice.
23. Close the lid and let it ferment for an hour and a half.
24. Remove the dough from the Varoma and place it on a work surface.
25. Fold the dough 2-3 times.
26. Place the dough into a buttered pandoro mold.
27. Cover the mold and let it rest for 4 hours.
28. Bake the pandoro at 165 degrees Celsius for 45 minutes.
29. Dust the pandoro with powdered sugar before serving.

## Equipment

- misurino
- spatola
- ciotola
- pellicola
- boccale (Thermomix)
- stampo da pandoro imburrato

## Tips

- Do not put too large a piece of chocolate into the mixer to avoid damaging the blades.
- Ensure butter is at room temperature and soft like an ointment.
- Use the pomata vanilla extract if you dislike scraping vanilla from the pod.
- Use the Thermomix timer function to manage rising times.

## Source

- Original video: https://vm.tiktok.com/ZNRFHL83P/
- Recipe page: https://www.cliprecipe.com/recipe/4834064c-39b0-479e-ab81-2b028a29bfb4
- Extracted: 2025-12-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt