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Cooking + Entertaining

Fake pandoro: the recipe for very soft brioche ready in just a few steps

Fake pandoro: the recipe for very soft brioche ready in just a few steps


The fake pandoro it’s a Brioche very soft which is made in the same shape as the classic Christmas pandoro, but with a simpler preparation. To prepare it we prepared the dough in the planetary mixer with milk, brewer’s yeast, flour, eggs, sugar, butter and orange and vanilla flavouring. The dough will then be left to rise in the buttered pandoro mold for at least 3 hours, before being cooked in the oven for approximately 50 minutes. Once ready, serve it with plenty of icing sugar.

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Pandoro stuffed with mascarpone and Nutella

How to prepare fake pandoro

Pour the flour into the planetary mixer, separately dissolve the brewer’s yeast in the warm milk, then pour it over the flour.

Add the eggs and mix until you obtain a homogeneous mixture: alternatively you can knead without problems with your hands.

Add the sugar little at a time and when the dough is smooth, also add the butter at room temperature mixed with your favorite flavourings.

Leave to rise for at least 3 hours inside the well-buttered and floured mould: it must cover almost the entire surface of the 1 kg mould.

Bake at 170°C in static mode for 50 minutes in a preheated oven.

Remove from the oven, let cool and add lots of icing sugar.


You can keep the fake pandoro for 4-5 days under a glass bell jar or in a special airtight container.

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