Learn to make Pandoro

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Buon Natale!

Italian Pandoro Cake

(Makes 1x 8 pointed star-shaped tin: 195mm diameter and 150mm tall)

Chocolate Brioche

350g strong flour

7g sea salt, crushed

21g sugar

21g fresh yeast (or 5g dried yeast)

270g whole egg, beaten (approx. 5 medium eggs)

145g butter, soft

To flavour

150g dark chocolate, drops/pieces


Method – by hand (this can also be done using a free-standing mixer and the ‘K beater’)

Preheat oven 190˚c

  1. Sieve the flour, salt and sugar on to a clean work surface and make a large well in the centre. with the back of the sieve.
  2. Break up the fresh yeast and sprinkle over the dry ingredients.
  3. Pour the beaten eggs into the centre.
  4. Mix the dough until smooth, lump free and elastic.
  5. Combine the soft butter in the same way and beat until glossy and emulsified.
  6. Transfer to a bowl, cover and prove for 60 minutes or until doubles in size.
  7. Refrigerate overnight or for at least 4 hours before moving to the next stage.

Flavouring and second prove:

  1. Grease the Pandoro tin with soft butter, then dust with cocoa powder.
  2. Tip the cold dough out onto the work surface and use a little flour to assist kneading in the chocolate pieces.
  3. Shape into a large bun and drop into the prepared tin.
  4. Cover over and place in a warm place until the brioche rises to the top of the tin – this could take anywhere between 45 minutes and 2 hours depending on the warmth and humidity of the room.
  5. Once risen, place into a preheated oven and bake for 25-30 minutes.
  6. Remove from the oven and allow to rest for 5 minutes before turning out.
  7. Before serving, sprinkle with icing sugar and garnish accordingly.

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