# Homemade Pandoro

A soft, fragrant, and irresistibly delicious homemade Pandoro, much easier to make than you think.

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 30 g butter
- 30 g white chocolate
- 1 tablespoon marsala
- 15 g honey
- 1 teaspoon vanilla extract
- 100 g milk
- 70 g manitoba flour
- 12 g fresh brewer's yeast
- 12 g sugar
- 220 g manitoba flour
- 210 g flour "0"
- 150 g sugar
- 50 g water
- 100 g eggs
- 55 g egg yolks
- 150 g butter
- 5 g salt
- 1 orange
- 1 lemon
- icing sugar

## Instructions

1. Prepare the emulsion the night before: melt white chocolate and hot butter together.
2. Add honey, marsala, and vanilla extract to the melted chocolate and butter mixture.
3. Stir the emulsion and let it rest in the fridge overnight, covered with plastic wrap for 5-6 hours.
4. The following day, prepare the yeast starter by dissolving brewer's yeast in warm milk.
5. Combine flour and sugar with the yeast mixture, stir, and let it rise for half an hour, covered with plastic wrap.
6. In the planetary mixer, insert the flours, the yeast starter, eggs, egg whites, and water.
7. When the dough takes shape, add sugar a little at a time.
8. Once the sugar is totally absorbed, add butter combined with salt, always a little at a time.
9. When the butter is incorporated, insert the emulsion along with the rind of a lemon and an orange.
10. Butter the work surface and turn the dough upside down, letting it rest for 15 minutes.
11. Give the dough a few folds, wait 10 minutes, and repeat the operation.
12. Butter the pandoro mold well and insert the dough loaf inside.
13. Let the dough rise in the oven, preferably with the light on, for 6 hours, until it reaches the edge of the mold.
14. Bake the pandoro at 180° for the first 10 minutes, then reduce the temperature to 160° for another 40 minutes.
15. If the surface darkens too much, place aluminum foil on top.
16. Let the pandoro rest for 20 minutes in the mold before unmolding it.
17. Once completely cooled, dust generously with icing sugar.

## Equipment

- fridge
- planetary mixer
- oven
- aluminum foil
- pandoro mold

## Tips

- To get a nice stringed, fragrant and compact dough, make sure to add sugar and butter gradually.
- If the surface of the pandoro darkens too much during baking, cover it with aluminum foil.
- Let the pandoro cool completely before dusting with icing sugar.

## Source

- Original video: https://vm.tiktok.com/ZNRYEFdFp/
- Recipe page: https://www.cliprecipe.com/recipe/fe8e919a-1135-44e7-9a22-9114f382483f
- Extracted: 2025-12-19

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