Pandoro Italian Brioche Recipe

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, and yeast.
2. Add warm milk and stir to form a sticky dough.
3. Add butter and salt. Using a stand mixer with a dough hook attachment, knead the dough on low speed for 5-6 minutes until it becomes smooth and elastic. Alternatively, you can knead the dough by hand on a floured surface for 10-12 minutes.
4. Add eggs, one at a time, beating well after each addition until the dough becomes shiny and smooth.
5. Mix in vanilla extract and lemon zest.
6. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 2 hours or until doubled in size.
7. Punch the dough down to release the air bubbles. Grease a pandoro or brioche mold with butter and dust it with flour.
8. Transfer the dough into the mold, cover it with a towel, and let it rise again for about 1 hour until it reaches the top of the mold.
9. Preheat the oven to 350°F (180°C).
10. Bake the pandoro for 40-50 minutes or until a toothpick inserted in the center comes out clean.
11. Remove from the oven and let cool in the mold for 5 minutes. Then, unmold the pandoro onto a wire rack and let it cool completely.
12. Dust with powdered sugar before serving.

Serving Suggestions:

Pandoro is a popular Christmas sweet bread in Italy. This buttery and fluffy brioche is perfect for breakfast, brunch, or dessert. It can be served plain or with a dollop of whipped cream, fresh fruit, or chocolate sauce. Pandoro pairs well with coffee, hot chocolate, or sweet wine. Buon appetito!