Located in the heart of Tuscany, our hands-on class will guide you through the process of creating this iconic Italian Christmas bread, known for its light, fluffy texture and rich, buttery flavor. Whether you’re an experienced cook or a beginner, this class is designed for anyone who loves good food and enjoys learning new skills in a beautiful setting.

Why Take a Pandoro Cooking Class Near Lucca?

Pandoro is a traditional Italian Christmas dessert from Verona. Its origins date back to the 18th century, and it has since become a beloved holiday treat enjoyed by families across Italy during the festive season. The dough, which requires patience and a bit of finesse to perfect, rises multiple times to achieve the fluffy, airy texture that defines a great pandoro.

In our Pandoro Cooking Class, you’ll have the chance to create this delicious treat from scratch, guided by a professional chef. You’ll learn the secrets of making the perfect dough, mastering the technique of kneading, and the process of letting the dough rise to achieve that light texture. By the end of the class, you’ll be able to recreate the recipe at home and impress your friends and family with your homemade pandoro.

What to Expect from the Class

The Pandoro Cooking Class near Lucca offers a full immersion in the Italian culinary tradition. Here’s what you can expect during the class:

1. Hands-on Instruction: I’ll walk you through every step of the pandoro-making process, from mixing the dough to shaping the pandoro. You’ll get plenty of time to practice and ask questions.
2. Learn the Techniques: The class covers important techniques, including how to work with yeast dough, how to handle rising times, and how to achieve the perfect texture for pandoro.
3. Tasting and Enjoying: Once your pandoro is baked, you’ll have the opportunity to taste your creation along with other traditional Italian treats, all while enjoying the warmth and charm of our cooking school.

Why Lucca?

Lucca, located in the heart of Tuscany, is an enchanting city filled with medieval charm and stunning architecture. My b&b and cooking school is close to Lucca, 10 mins by car. While in Lucca, you can stroll through the historic center, visit the famous city walls, and enjoy delicious local food and wine. Taking a Pandoro Cooking Class near Lucca allows you to experience authentic Tuscan hospitality while learning how to make one of Italy’s most iconic cakes.

Facciata San Ginese

Book Your Pandoro Cooking Class Today

If you’re planning a trip to Tuscany this holiday season, make sure to book a Pandoro Cooking Class with us! It’s the perfect way to experience Italian culture and learn a new skill that will make your holidays extra special.

For more information or to book your spot in the class, please contact us at info@cuocheinvacanza.it. We look forward to welcoming you to our cooking school and helping you create your very own pandoro!

Important Tips and Preparation Before Starting the Recipe:

• Buy or get a Pandoro mold                           
• I usually start around 4,00pm to ensure the final proofing (12 or more hours) takes place overnight, you can bake the pandoro the following morning
• While waiting during the various proofing stages, remember not to treat the timing as strict rules because observation truly matters. Each time, you must ensure that the dough has risen sufficiently in volume, and the case of the final proofing, it should have more than doubled.

Homemade Pandoro (2.2 lbs)

Ingredients for the Starter Dough (Lievin):

• 0.35 oz fresh yeast (about 1/3 of a standard cube)
• 1/4 cup (2 oz) warm water
• 2 tsp sugar
• 1 egg yolk
• 1/3 cup (2 oz) bread flour

Ingr. for the First Dough:

• 0.2 oz fresh yeast (about 1/6 of a standard cube)
• 1 tbsp warm water
• 1 large egg
• 1 egg yolk
• 2 tbsp (1 oz) unsalted butter, softened
• 1/4 cup (2 oz) granulated sugar
• 1 2/3 cups (8 oz) all-purpose flour

Ingredients for the Second Dough:

• 1 large egg
• 1 egg yolk
• 1/2 cup (3.9 oz) granulated sugar
• 1 tsp vanilla extract
• 1 2/3 cups (8 oz) bread flour
• 1/4 tsp salt
• 3/4 cup (6 oz) unsalted butter, softened

For Decoration:

• Powdered sugar, as needed

Instructions

1. Prepare the Starter Dough

1. In a bowl, dissolve the fresh yeast in warm water.
2. Add sugar, the egg yolk, and bread flour. Mix very well
3. Cover the bowl with plastic wrap and let it rise for about 1/2 hour.

2. Make the First Dough

1. Dissolve the fresh yeast in 1 tablespoon of warm water.
2. In a stand mixer with a dough hook (or a large mixing bowl), combine the starter dough with the dissolved yeast, the egg, the yolk, sugar, and all-purpose flour. Mix until the dough starts to come together.
3. Gradually add softened butter, a little at a time, and knead until the dough becomes smooth and elastic.
4. Cover the dough and let it rise for at least 1 hour, or until doubled in size.

3. Make the Second Dough

1. Give the dough a quick pulse with the mixer to deflate it.
2. Add the egg, yolk, sugar, vanilla extract, and bread flour to the risen dough. Mix well.
3. Add the salt and then gradually incorporate the softened butter, kneading until the dough is smooth and stretchy. This step may take 10 minutes in a mixer.
4. Pour the dough onto a work surface lined with parchment paper and cover it with a dome (I use an upside-down salad bowl).
5. Let the dough rise again for 1 hour

4. Shaping and Final Rise

1. Grease and flour a 2.2 lb (1 kg) Pandoro mold.
2. Roll gently the dough with a rolling pin or by hand (depending on how sticky it is) giving the rolled dough the shape of a rectangle. I often use a dough scraper and work with my hands.
3. Fold the long sides of the rectangle inward, like a wallet, as you would for puff pastry. Then, fold the dough inward again. What you end up with is a relatively tall rectangle, made up of multiple layers.
4. place it in the Pandoro mold
5. Cover with plastic wrap and let the dough rise in a warm place for 12 hours, or until it reaches the rim of the mold. I put it in a turned-off oven

5. Baking

1. Preheat your oven to 340°F (170°C).
2. Cover the top of the dough with baking paper (it browns quickly)
3. Bake the Pandoro on the lowest rack of the oven for 10 mins at 340°F (170°C), then 40 minutes at 320°F (160°C).
4. Check doneness with a skewer: if it comes out clean, the Pandoro is ready.

6. Cooling and Decorating

1. Let the Pandoro cool in the mold for 10-15 minutes, then gently remove it and place it on a wire rack to cool completely.
2. Cut gently the base with a long bread knife
3. Dust generously with powdered sugar before serving.
4. In Italy, we put the Pandoro inside a plastic bag, poured in the powdered sugar, closed the bag, and shook it many times.

Tips

• For extra flavor, add 1 tablespoon of orange liqueur or rum to the second dough.
• Store the Pandoro in an airtight bag to keep it fresh and soft for several days.

Enjoy your homemade Pandoro and have a wonderful holiday season!

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