Go Back
pandolce genovese recipe christmas

Pandolce Genovese (Genoese Christmas Bread)

Pandolce Genovese is a traditional Italian holiday bread from Genoa, made with dried fruit, nuts, and aromatic spices. It's dense and less sweet, with a rustic texture that deepens in flavor over time, making it perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Rising time 3 hours 30 minutes
Total Time 4 hours 55 minutes
Servings: 8 people
Course: Bread / Dessert
Cuisine: Italian / Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 3/4 cup 180 ml whole milk
  • 2 teaspoons active dry yeast
  • 1/2 cup 115 g butter, softened
  • 3/4 cup 150 g sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 teaspoons orange flower water
  • 3 cups 360 g all-purpose flour
  • 1/2 cup 70 g golden raisins
  • 1/2 cup 70 g currants
  • 1/4 cup 40 g candied orange peel, chopped
  • 1/4 cup 35 g pine nuts (or chopped almonds)
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon salt

Method
 

Prepare Yeast Mixture:
  1. Warm the milk to body temperature. Stir in yeast and set aside for 10 minutes until foamy.
Cream Butter and Sugar:
  1. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg, vanilla extract, and orange flower water, mixing until smooth.
Combine Dry Ingredients:
  1. Gradually add the foamy yeast mixture into the butter mixture. Mix well.
Add Flour:
  1. Slowly incorporate the flour, one cup at a time, using the dough hook attachment. Mix on low speed until the dough becomes smooth and cohesive.
Incorporate Fruits, Nuts, and Spices:
  1. Gently fold in the raisins, currants, candied orange peel, pine nuts, fennel seeds, and salt. The dough should be sticky and moist but should not have excess flour.
Let the Dough Rise:
  1. Transfer the dough to a greased bowl. Cover with a cloth and set it in a warm spot. Allow it to rise for 3-4 hours until slightly puffed but not doubled.
Shape the Dough:
  1. Using wet hands, gently shape the dough into a 6-inch round. Place it on a parchment-lined baking sheet.
Score the Top:
  1. Using a sharp knife, score the top of the dough with a tic-tac-toe pattern (about 1/4-inch deep).
Bake:
  1. Preheat the oven to 375°F (190°C). Bake for 45-60 minutes, checking after 40 minutes. If the top is browning too quickly, reduce the heat to 350°F (175°C) and tent the bread with foil.
Cool and Serve:
  1. Allow the bread to cool completely on a wire rack. For best flavor, wait 24 hours before serving.

Notes

  • The bread improves over time, so it can be made in advance. It's perfect for holiday gatherings when paired with sweet wine or espresso.
  • You can substitute pine nuts with walnuts or pistachios, and adjust dried fruits based on your preferences.
  • If you're short on time, the baking powder version of this bread can be used instead of the yeasted one.