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Pandolce Genovese (Christmas Sweetbread)

A traditional Ligurian sweet bread, rich with dried fruits, nuts, and delicate aromatics, offering a rustic yet festive alternative to Panettone.
Prep Time 30 minutes
Cook Time 50 minutes
Course Dessert
Cuisine Italian

Ingredients
  

  • 300 grams Flour
  • 85 grams Butter at room temperature
  • 100 grams Sugar
  • 80 grams Milk
  • 10 grams Baking Powder
  • 120 grams Sultanas previously soaked and drained
  • 140 grams Candied peel mix of orange and lemon
  • 15 gramas Pine Nuts
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Rum
  • 1 pinch Salt

Instructions
 

  • In a mixing bowl, combine the softened butter and sugar. Use a spatula to mix them until you achieve a creamy consistency.
  • Add the egg to the bowl and mix thoroughly until fully combined with the butter and sugar mixture.
  • Stir in the sultanas, candied peel, and pine nuts, ensuring they are evenly distributed throughout the mixture.
  • Pour in the milk and mix to combine. Then, add the vanilla extract, rum, and a pinch of salt. Stir well.
  • Gradually add the flour and baking powder to the mixture. Begin kneading the dough with the spatula, and once it starts coming together, use your hands to form a ball.
  • Transfer the dough ball onto a sheet of parchment paper. Press it gently to flatten it to approximately 4 cm in thickness.
  • Using a knife, score the surface of the dough with the traditional triangle pattern, being careful not to cut too deep.
  • Preheat your oven to 190°C. Bake the pandolce for 50 minutes, or until the surface is golden and firm.
  • Remove from the oven and allow the pandolce to cool completely before slicing. Serve with tea, coffee, or as part of a festive spread!
Keyword Christmas, Pandolce