Italian Pandoro

An Italian bakink recipe found on
Italian Pandoro

Pandoro or Gold Bread is delicious, sweet yeast baking from Italy, where they also call it Royal Bread. It is often baked for Christmas and is eaten both hot and cold.

½ pack of yeast
1 ½ dl [0,3 pt] lukewarm water
50 g [1,75 oz] sugar
¼ teaspoon salt
3 egg yolks
500 g [1,1 lb] flour
125 g [4,4 oz] butter
2 tablespoons melted butter

This is what you do

[1] Stir the yeast into the lukewarm water and add sugar and salt. Leave the yeast mixture for ten minutes until it bubbles.

[2] Beat the egg yolks light and airy and mix them into the yeast mixture.

[3] Add half of the flour and stir and butter holding room temperature and mix well before adding the other half of the flour. Knead the dough well by hand or with a kitchen machine. The dough is finished when it is smooth and releases the edge of the bowl. Cover with plastic or cloth and allow to raise to double size, approx. 30 minutes.

[4] Put the dough in a greased round moulds (18 cm / 7 inch) or three smaller moulds (8 cm / 3 inch). Leave the dough in the mould(s) for approx. 20 minutes.

[5] Bake the pandoro in the oven at 200° C / 390° F  for 20 minutes. Lower the temperature to 180° C / 355° F and continue for 25 minutes.