This Italian sweet bread typical of the holiday season is loaded with eggs and butter. Something that is usually quite difficult to replicate, however I was determined to try and make this to see if I could get it right. And it worked! It is rather a laborious and time consuming dish to prepare but the result is well worth it.

I made mine with a natural yeast culture (sourdough) and I have to say I am chuffed with the result. Next time I think I will bake slightly longer at a lower temperature and increase the sugar quantity by a little as it wasn’t overly sweet.

The ratios of ingredients below have already been altered for it should be slightly sweeter. As a piece of advice I would start the process first thing in the morning about 9 so you can then bake it the next day (yes it needs to to rest for at least a day..)


450g manitoba flour (strong bread white flour)
300ml soya milk
170g margarine
170g sugar
110g natural yeast
1 tsp salt
1/2 tsp turmeric


1. first off you’re going to melt to whole portion of yeast (110g) in 180ml of soya milk to which you are also adding 1 tbsp sugar and 1/2 tsp turmeric
2. in a bowl you combine this mixture to 225g flour and mix until combined (this will be rather wet)
3. leave the dough in a bowl and cover with a damp cloth
4. allow to rest for at least 4 hours
5. thereafter you combine this mix with another 112g flour, 60ml of soya milk, 35g of sugar and 30g of margarine
6. allow to rest for a further 4 hours
7. then add the remainder of sugar, 135g, 112g of flour and 60ml of soya milk
8. work this on a lightly floured surface until compact and then roll out in the shape of a square
9. spread the remaining 140g of margarine on your dough and then fold like a letter (from the top, bottom and sides) ensuring all sides are well sealed
10. then stretch with a rolling pin and fold in three and place the dough in the fridge for 30 mins and then repeat this procedure twice again
12. finally place your dough in a very well greased pandoro tin and cover with a damp cloth
13. allow to rise overnight for 12 hours and then bake for 50 to 60 minutes in a preheated oven at 160C degrees
14. dust liberally with icing sugar when cooled completely and out of its tin


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