If you're looking for a traditional, soft, and authentic Christmas pandoro—but lighter and more digestible—this recipe is perfect. I've replaced the butter with our Colli Borbonici® extra virgin olive oil, giving the cake a unique and authentic flavor profile, all "made in Italy."
🍞 Ingredients for 1 pandoro (about 1 kg)
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60 g water (of which approximately 20 g to dissolve the yeast)
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13 g of fresh brewer's yeast
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500 g Manitoba flour (strength W ~ 350)
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110 g of sugar
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1 tablespoon of honey
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Grated zest of 1 orange and 1 lemon (for flavoring)
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Vanilla flavor (or vanillin)
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4 egg yolks
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70g Colli Borbonici® extra virgin olive oil ( the result is more aromatic and healthy)
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125 g of light ricotta (or Greek yogurt)
💡 Using EVO oil: Replacing the butter with extra virgin olive oil creates a lighter, more aromatic pandoro with a unique Mediterranean touch—and reflects the quality of our Colli Borbonici® Italian oil.
🥄 Procedure
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Dissolve the yeast in 20g of warm water with a pinch of sugar. Wait about 10 minutes until it foams: the yeast is active.
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In a stand mixer (or a large bowl if kneading by hand), combine the flour, sugar, honey, orange and lemon zest, vanilla, 40g water, Colli Borbonici® oil, ricotta, and egg yolks. Begin kneading, then add the dissolved yeast.
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Knead for about 4-5 minutes at low/medium speed, until the dough is well-strung: it should be elastic and create a “veil” when stretched.
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Shape the dough into a ball, cover with cling film or a cloth and let it rise until doubled in size (about 3-4 hours, depending on the room temperature).
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“Deflate” the dough with your hands, work it briefly, shape it into a sphere and place it in the previously oiled/floured pandoro mold.
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Let it rise again until the dough reaches the edges of the pan (this can take about 8 hours, but it depends on the temperature and humidity).
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Preheat the oven to 150°C in static mode and cook for approximately 55 minutes (check with a toothpick to verify cooking).
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Once baked, let it cool for about 30 minutes, then invert the pandoro onto a serving plate. Dust generously with powdered sugar (vanilla if you prefer) to evoke the Christmas "snow."
🎄 Why choose this version: the advantages
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✅ Light and digestible — without butter, with EVO oil: also ideal for those who want a lighter dessert than traditional pandoro.
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✅ Mediterranean aroma and Italian authenticity — the use of Colli Borbonici® extra virgin olive oil gives it a unique, slightly fruity, and enveloping aroma.
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✅ Perfect for Christmas — a homemade, artisanal pandoro with an authentic taste and Italian soul.
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✅ Flexibility and adaptability — suitable for those who prefer to avoid dairy products or animal fats, without sacrificing tradition and taste.
⭐ Final tips
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Use a “strong” flour (Manitoba or equivalent) to ensure good leavening and a soft structure.
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Check the ambient temperature: a slow and stable leavening improves the fragrance and the alveolation.
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If you want an even more intense scent, you can add a vanilla pod or a few drops of natural extract.
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To serve: Sprinkle with vanilla sugar and accompany the pandoro with a good espresso or a glass of vin santo—a true Italian Christmas.
I hope this version of pandoro— authentic, light, and enriched with Colli Borbonici® extra virgin olive oil —will conquer your palate and your Christmas table.