# Homemade Pandoro

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A homemade version of the classic Italian festive sweet bread, enriched with butter, egg yolk and vanilla.

Servings: 6 · Baking

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Homemade Pandoro](https://image.fridge.menu/adaptations/6nfoo8t9/149454a2eed98fdc3f687bbba6aa9ad041423fd7ff3ba36c960c3df35b8bf28a.jpg)

## Ingredients

### Poolish

- 50 g [Strong flour](https://fridge.menu/en/i/flour)
- 9 g [Yeast](https://fridge.menu/en/i/yeast)
- 75 ml [Water](https://fridge.menu/en/i/water)
- 0.5 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)

### Pre-dough

- 70 g [Strong flour](https://fridge.menu/en/i/flour)
- 12 g [Yeast](https://fridge.menu/en/i/yeast)
- 35 ml [Water](https://fridge.menu/en/i/water)
- 1 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 1 tbsp [Honey](https://fridge.menu/en/i/honey)

### First dough

- 100 g [Strong flour](https://fridge.menu/en/i/flour)
- 60 g [Butter](https://fridge.menu/en/i/butter)
- 50 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 2 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)

### Second dough

- 200 g [Strong flour](https://fridge.menu/en/i/flour)
- 120 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 60 g [Butter](https://fridge.menu/en/i/butter)
- 2 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 0.5 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)

## Steps

1. Dissolve the yeast in the water, add the vanilla seeds, and gradually stir in the flour with a fork.
2. Cover with film and refrigerate for 12 hours. (720 min)
3. Remove the poolish from the fridge and let it sit at room temperature for about 1 hour. (60 min)
4. Dissolve the yeast in the water, add the honey and egg yolk, and whisk vigorously.
5. Stir in the flour with a fork until smooth, cover with film and leave to rise for 1 hour at room temperature. (60 min)
6. Take the butter out of the fridge, cut it into cubes and let it come to room temperature.
7. Combine the poolish and pre-dough in the bowl of a stand mixer and turn it on at low speed.
8. Gradually add the flour, then the egg yolk, icing sugar, the remaining ingredients, then the butter in pieces.
9. Keep kneading until the dough is smooth and elastic, cover with film and leave to rise for 2 hours. (120 min)
10. Place the bowl with the first dough on the mixer and add flour, egg yolk, icing sugar and flour as instructed.
11. Add the softened butter, cover and leave to rise for 1 hour. (60 min)
12. Dust the work surface with flour, transfer the dough, lift the edges and fold them to the centre.
13. Transfer to a buttered pandoro mould, cover with film and leave to rise until it reaches the top of the mould. (150 min)
14. Bake in a preheated oven at 170°C for 40-45 minutes, covering with foil if needed. (42 min)
15. Check with a wooden skewer, let cool and serve dusted with icing sugar.

Published 2026-10-07

https://fridge.menu/en/r/pandoro-6nfoo8t9

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