This easy, homemade Italian Christmas bread is a yeast dough similar in shape, flavor, and consistency to classic pandoro. While the latter uses natural yeast and requires at least two days of preparation and considerable technical skill, our simplified version is made with brewer’s yeast and a simple dough, meaning no biga or poolish. But be warned: simplified doesn’t mean simple, as it’s a rather complex fermentation product that requires rigorous attention at every stage of production. But don’t worry, by following our step-by-step instructions, with a little effort, we’re sure you’ll achieve amazing results!
How to easily make homemade Italian Christmas bread
Measure out the milk at room temperature and dissolve the brewer’s yeast (1) in it, stirring with a spoon, then pour it all into the mixer bowl.
Add 2 whole eggs and 4-5 tablespoons of flour, then begin mixing on low speed with the paddle attachment. While kneading, alternate adding tablespoons of flour with tablespoons of granulated sugar as the mixture hardens. Then, alternate adding the egg yolks, sugar, and flour, and let them blend until fully incorporated.
Replace the blade on the hook, start again, always on low speed, and patiently add the softened butter cubes, gradually, until the dough has completely incorporated it (this will take a few minutes). At this point, the dough should be elastic and wrapped around the hook (3).
Add grated orange zest, a few drops of vanilla essence, and a pinch of salt. Then knead until the dough is elastic and well combined. Transfer to a clean bowl (4), cover, and set aside in a sheltered place to rise.
Place the risen dough on a work surface and shape it into a smooth ball (5). Then let it rest in a warm place for about 20 minutes.
Grease a 1kg Pandoro baking tin and carefully place the dough into it, making sure the smooth, flat side is facing up (6). Cover with cling film and leave in a warm place until the dough almost reaches the rim of the tin.
Then carefully remove the cling film (7) and leave it to air dry for about 30 minutes. Meanwhile, preheat a static oven to 165°C.
Once the oven has reached the desired temperature, turn the oven to the lowest setting and bake for approximately 50 minutes, checking the browning. If it begins to darken significantly after the first 30 minutes, cover the pan with aluminum foil and continue baking. Test with a toothpick and, if everything is okay, remove the pan from the oven (8).
Allow the Pandoro to cool slightly, then invert onto a wire rack and leave to cool completely. Finally, dust the Pandoro with powdered sugar and serve (9).
How to Store Italian Christmas Bread
: Simplified Pandoro bread can be stored under a glass lid or in an airtight container for at least 4-5 days. When ready to eat, gently reheat it in the oven; it will taste just like freshly baked bread.
Steps
To achieve the desired effect, you must carefully follow the instructions given and be patient in adding the ingredients at the right time.
It’s crucial that the dough doesn’t overheat while kneading, otherwise the recipe will fail. Therefore, it’s important to start with room-temperature milk and cold eggs from the refrigerator.
The butter should be soft; remove it from the refrigerator at least 2 hours before using.
