• 700 g flour
  • 50 g brewers´ yeast
  • 150 g sugar
  • 3 whole eggs and 5 egg yolks
  • 350 g butter
  • Salt
  • Lemon
  • Confectioners´ sugar
Dilute the brewers´ yeast in a small amount of warm water. Knead with 100 g of the flour.

Set the leaven aside in a warm place.

Once it has doubled in volume, add 500 g of flour, the 5 egg yolks and the 3 whole eggs, 100 g of creamed butter, the zest of one lemon and a touch of salt.

Knead vigorously until the dough is smooth and elastic.

Flatten the dough with a rolling pin leaving it quite thick.

Place the remaining creamed butter in the center and fold the dough back onto itself like you would with puff pastry.

Roll out the dough once more and fold the angles back to the center again.

Butter and flour two or three Pandoro-style star-shaped moulds.

Fill the moulds halfway and let the dough rise in a warm place, covering it with a clean dishcloth.

Once the dough has risen, bake it in a hot oven for about 1 hour.

Let the Pandoro cool and dust with confectioners´ sugar before serving.

The cake can be stored for several days without hardening when wrapped in a plastic bag.

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