Pandoro Recipe: Jade Lim’s Mini Pandoro

There are some unmistakable tastes that we automatically associate with Christmas and, for us at Mulino Padano, the flavour of pandoro is one of the most loved. To pay homage to this sweet Italian bread we thought we’d offer you a truly special version.

It has been created for us by Jade Lim, a well-known homebaker from Singapore who, on her Instagram profile @shebakesourdough, teaches a huge community how to transform sourdough into amazing and original baked products.

Her recipe for mini pandoro is the perfect demonstration of this. With a magical return flight to the other side of the world, the flavour of Christmas has never been so easy to share!

Let’s make this original mini pandoro recipe!

MINI PANDORO ~ Italian Christmas Bread RECIPE for 12 mini pandoros

You can either use a stiff starter, if you have one, or convert your 100% hydration starter to a sweet stiff starter to make this recipe.

Day 1 – Build a sweet stiff starter

Build a sweet stiff starter using your 100% hydration sourdough starter at 10pm so that it will rise through the night and peak in the morning.

Sweet Stiff Starter:

• 30g Starter (100% hydration starter)
• 90g Panettone Flour
• 38g Water
• 18g Sugar

Day 2 – Prepare First Dough

• 125g Sweet Stiff Starter
• 20g Water
• 2 eggs + 2 yolks (140g)
• 280g Panettone Flour
• 90g Butter

Emulsion:

• 60g Butter
• 50g Powdered Sugar
• 7.5g Honey
• 5g Vanilla Paste
• Zest of 1 lemon

Day 3 – Prepare Second dough

• All of first dough
• 70g Panettone Flour
• 2 yolks
• 5g Salt
• 2g Malt Powder
• All of Emulsion

Method for mini pandoro preparation

Day 1

Step 1: Prepare the Sweet Stiff Starter

Feed the sourdough starter in the proportions as stated in the recipe and let it peak overnight.

Day 2

Step 2: Prepare the First Dough

• The next morning, place the sweet stiff starter and water in the mixing bowl.
• Start the machine on low to disperse and dissolve the sweet stiff starter in water.
• Add flour and knead until combined.
• Slowly incorporate the eggs and mix well.
• Then, gradually add the emulsion and knead until fully absorbed.
• Add softened butter to the dough gradually.
• Continue kneading until the dough becomes shiny and elastic.
• Cover the dough with plastic wrap and let it rise until triple in a warm place (around 26-28 °C / 78-82 °F)
• Transfer the dough to the fridge to let it rest overnight.

Step 3: Prepare the emulsion

• Add powdered sugar and lemon zest to the mixing bowl and mix for a minute.
• Add honey, vanilla paste and softened butter. Whip the mixture until light and fluffy.
• Cover and place it in the fridge overnight.

Day 3

Step 4: Prepare the Second Dough

• The next morning, gentle overturn the container holding the first dough and let it drop naturally into the mixing bowl.
• Add the egg yolks, flour and salt to the bowl.
• Mix on low speed until the dough comes together.
• Add the emulsion and continue kneading until the dough is comes together nicely.
• Continue kneading the dough until it becomes smooth and shiny, pulling away from the sides and bottom of the bowl.
• Perform a windowpane test (Stretch a small piece of dough between your fingers. If it stretches thinly without tearing, the gluten is well-developed).

Step 5: Proof and Shape

• Grease the pandoro molds with butter and apply a light sprinkling of flour. Knock out any excess flour by gently tapping it against your palm.
• Divide the dough into 12 equal portions (mine was 78g).
• Shape each portion into a smooth ball and place it into the greased mini pandoro molds.
• Cover and let the dough rise in a warm place (26-28 °C / 78-82 °F) until it reaches about ¾ of the height of the molds, around 4-6 hours.

Step 6: Bake

• Preheat your oven to 180 °C (340 °F).
• Bake the mini pandoro for 20-25 minutes or until golden brown.
• Let the pandoro cool in the molds for about 10 minutes, then gently remove and let them cool completely on a wire rack.

Step 7: Serve

There are 2 ways to serve the mini pandoros:

1. Generously dust the cooled mini pandoro with powdered sugar before serving. Enjoy your festive and fluffy Mini Pandoro!
2. To serve pandoro in a festive Christmas tree shape with Nutella, here’s what you can do:
   • Slice the mini Pandoro horizontally into 4-5 layers of equal thickness.
   • Arrange the layers with the base on a serving plate, then layer the next largest on top, rotating each layer slightly so the star points are staggered, creating a Christmas tree effect.
   • Spread a thin layer of Nutella on top of each layer before placing the next one. This will give a rich chocolatey taste and help the layers stick together.
   • Sprinkle powdered sugar over the top of the “tree” for a snow-like effect.

Now you have a delicious, eye-catching pandoro “Christmas tree” that’s perfect for holiday gatherings!