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–+ servings

Vegan Pandoro

Pandoro featured image
How to make the classic Italian sweet bread
Freya 1 loaf
5 from 1 vote
Prep 10 minutes
Cook Time 45 minutes
rising and resting time 3 hours
Total Time 3 hours 55 minutes

Equipment

  • 1 Pandoro tin or a kugelhopf mould

Ingredients

To activate the yeast

  • 2 tsp Instant yeast
  • ¼ cup warm water
  • 1 tbsp Sugar

For the Pandoro

  • 1 cup Natural Yogurt - vegan, plain or vanilla
  • 1 tsp Salt
  • ⅓ cup Sugar
  • Lemon - zest only
  • 2 tsp Vanilla Extract
  • 55 g Butter - vegan, melted
  • 2½ cups Plain Flour

for rolling the Pandoro

  • ⅔ cup Butter - vegan, softened

Extras

  • Icing sugar - for dusting the finished Pandoro
  • Butter and sugar - for the inside of the tin

Instructions

  • Lightly oil your tin and sprinkle half a teaspoon of sugar on top. Not too much as it will burn during cooking.
  • Activate the yeast by mixing it with the warm water and tbsp of sugar.
  • Meanwhile, beat together the yogurt, lemon zest, salt, sugar and vanilla and melted (but cooled) butter
  • Now add the activated yeast mixture to this and beat in the flour until you have a soft, but not sticky ball of dough.
  • Leave this to rise for 2 hours (or overnight in the fridge).
  • Punch down the dough and roll it out into a rectangle, approx 14" by 8". Because this needs to be refrigerated, I like to roll it out on a large chopping board (or perhaps on some clingfilm that you can move to the fridge).
  • Spread half of the softened butter in the middle third of the dough.
  • Fold the left-hand third of the dough over the butter.
  • Now spread the remaining dough on top of this layer.
  • Finally, bring the right-hand third of the dough over the top. It should be a bit like a dough book now!
  • Roll the dough out once more to 14" x 8" and then refrigerate for 20 minutes.
  • After 20 minutes, fold the dough as before (omitting the butter), left-hand third to the middle, right-hand third over the top.
  • Roll out again to 14" x 8" and chill for another 20 minutes.
  • Repeat this step once more but don't worry about chilling it now.
  • Once you've rolled it to 14" x 8", now you're going to roll it, lengthwise, into a jelly roll (swiss roll) shape, quite tightly.
  • Curl it round into a circle and place into your prepared tin.
  • Leave to rise in a warm place for 2 hours.
  • Preheat oven to 200c and bake for 45 mins or until a skewer comes out of the loaf clean.
  • Remove from oven, leave to cool in the pan for 5 minutes, then turn out and leave to cool completely. Make sure not to leave it in the pan too long because it might stick.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Pandoro
Amount per Serving
Calories
3170
% Daily Value*
Fat
 
180
g
277
%
Saturated Fat
 
112
g
700
%
Trans Fat
 
7
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
47
g
Cholesterol
 
475
mg
158
%
Sodium
 
3785
mg
165
%
Potassium
 
1007
mg
29
%
Carbohydrates
 
339
g
113
%
Fiber
 
15
g
63
%
Sugar
 
92
g
102
%
Protein
 
52
g
104
%
Vitamin A
 
5399
IU
108
%
Vitamin C
 
1
mg
1
%
Calcium
 
403
mg
40
%
Iron
 
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.