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Freshly baked pandoro being lifted out of a buttered star-shaped mold, golden brown exterior, slight dome on top.

Italian Pandoro (Traditional Christmas Star Cake)

This Italian pandoro is soft, buttery, and scented with vanilla and citrus. The dough rises slowly with a gentle biga, giving it a tender, custard-yellow crumb. Once cooled, it’s dusted with powdered sugar for a snowy, holiday finish.
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Prep Time 30 minutes
Cook Time 1 hour
Rising Time 6 hours 30 minutes
Total Time 8 hours
Servings: 10
Course: Dessert / Holiday Bread
Cuisine: Italian
Calories: 330
Ingredients Method Notes

Ingredients
  

Biga (Starter)
  • 120 g water lukewarm
  • 150 g bread flour
  • 3 g active dry yeast
First Dough
  • All prepared biga
  • 200 g bread flour
  • 60 g sugar
  • 1 large egg beaten
Second Dough
  • 200 g bread flour
  • 80 g sugar
  • 1 tbsp honey
  • 3 egg yolks
  • 2 large eggs
  • Zest of 1 lemon or mixed citrus zest
  • 1 tsp vanilla extract or vanilla paste
  • 5 g salt
  • 150 g unsalted butter softened (added gradually)
To Prepare Mold
  • Butter softened
  • All-purpose flour for dusting
To Finish
  • Powdered sugar for dusting

Method
 

Make the Biga
  1. Mix the lukewarm water, flour, and yeast in a bowl.
  2. Knead briefly until smooth.
  3. Cover and let it double at room temperature (1–2 hours).
  4. It should smell lightly sweet and feel airy.
Build the First Dough
  1. Add the biga to a mixer bowl.
  2. Add flour, sugar, and half the beaten egg.
  3. Mix on low until combined.
  4. Add the remaining egg and continue mixing.
  5. Knead on low speed for 15–30 minutes until smooth and elastic.
  6. Cover and rest until puffy (about 2½–3 hours).
Make the Second Dough
  1. Add the second dough flour, sugar, honey, zest, vanilla, eggs, and yolks to the first dough.
  2. Mix on low until the dough pulls from the sides.
  3. Add the softened butter a little at a time, letting each piece absorb before adding more.
  4. Mix until glossy, stretchy, and smooth.
  5. Let the dough rest 10 minutes if it feels too sticky. Fold gently a few times.
Prepare the Mold
  1. Generously butter a 9-cup (≈2 L) star-shaped pandoro mold.
  2. Dust with flour and tap out the extra.
Shape and Final Proof
  1. Form the dough into a smooth ball and place it seam-side up in the mold.
  2. Cover lightly with plastic wrap.
  3. Proof at 68–72°F (20–22°C) until the dough nearly triples and rises ½–1 inch above the rim (about 4–5 hours).
Bake
  1. Preheat oven to 325°F (165°C).
  2. Bake for 30 minutes.
  3. Lower to 300°F (150°C) and bake another 30 minutes.
  4. Tent with foil if the top browns too fast.
  5. Internal temperature should reach 195–197°F (90–92°C).
Cool and Finish
  1. Let the pandoro rest in the mold for 15–30 minutes.
  2. Unmold onto a rack and cool until just warm.
  3. Dust generously with powdered sugar for the classic snowy look.

Notes

  • Pandoro dough is naturally sticky—avoid adding too much flour. Resting the dough for 5–10 minutes helps it tighten up.
  • A kitchen scale makes a big difference with enriched doughs.
  • Proofing temperature matters more than the clock. Warm but not hot rooms get the best rise.
  • For a pretty “Christmas tree” effect, slice the loaf horizontally and twist the layers, adding a light cream or mascarpone between slices.