Recipes · Italian · Cakes
Pandoro
One serving has 328 kcal and 7 g protein, and at least a fifth of a woman's daily need of thiamin (36%), selenium (35%), riboflavin (29%), folate (25%) and vitamin A (21%). Ready in 395 minutes.
- Preparation: 360 min
- Cooking: 35 min
- Makes: 1 serving (89 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 35 g Flour, all-purpose
- 10 g Sugar
- 15 g Butter, unsalted
- 15 g Eggs, whole, raw
- 4 g Egg yolks, raw
- 1 g Yeast, active dry
- 0.5 g Vanilla extract
- 0.5 g Lemon zest
- 5 g Milk, whole
- 3 g Sugar, powdered
Method
- Makes one pandoro, about 10 slices; multiply all the ingredients by 10 for a whole cake.
- Warm the milk and dissolve the yeast with a pinch of the sugar; leave for about 10 minutes until foamy.
- Mix the flour, remaining sugar, zest and vanilla. Add the yeast mixture, egg and egg yolk, and knead in the softened butter gradually for 15-20 minutes into a very smooth, elastic, glossy dough.
- Cover and let rise in a warm place for 3-4 hours until doubled.
- Knock back gently and shape into a ball. Place in a star-shaped pandoro mold (or a tall round tin) and let rise again for 1.5-2 hours until it reaches the top of the mold.
- Bake at 170 °C (340 °F) for 30-35 minutes until deep golden and a skewer comes out clean, covering loosely with foil if it browns too fast.
- Cool completely, ideally upside down, then dust generously with the powdered sugar before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 328 kcal | 15% |
| Carbohydrates | 40.8 g | |
| Water | 25.3 mL | |
| Fiber | 1.3 g | 4% |
| Protein | 6.8 g | 14% |
| Tryptophan | 0.09 g | |
| Threonine | 0.24 g | |
| Isoleucine | 0.29 g | |
| Leucine | 0.52 g | |
| Lysine | 0.32 g | |
| Methionine | 0.15 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.34 g | |
| Tyrosine | 0.24 g | |
| Valine | 0.35 g | |
| Histidine | 0.16 g | |
| Fat | 15.2 g | |
| Monounsaturated | 4.7 g | |
| Polyunsaturated | 1.1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.79 g | |
| Saturated | 8.6 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 132 mg | |
| Calcium | 29.2 mg | 3% |
| Copper | 0.07 mg | 8% |
| Iron | 2 mg | 11% |
| Magnesium | 11.2 mg | 4% |
| Manganese | 0.25 mg | 14% |
| Phosphorus | 97.4 mg | 14% |
| Potassium | 84.1 mg | 2% |
| Selenium | 19.2 µg | 35% |
| Sodium | 28.5 mg | |
| Zinc | 0.65 mg | 8% |
| Thiamin (vitamin B1) | 0.4 mg | 36% |
| Riboflavin (vitamin B2) | 0.32 mg | 29% |
| Niacin (vitamin B3) | 2.5 mg | 18% |
| Pantothenic acid (vitamin B5) | 0.67 mg | 13% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 101 µg | 25% |
| Cobalamin (vitamin B12) | 0.26 µg | 11% |
| Choline | 80.8 mg | 19% |
| Vitamin A | 144 µg | 21% |
| Vitamin C | 0.65 mg | 1% |
| Vitamin D (D2 + D3) | 23.6 IU | 4% |
| Vitamin E | 0.69 mg | 5% |
| Vitamin K | 1.3 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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