The Christmas pandolce is a traditional Ligurian dessert, typical of the Christmas holidays. Originating from Genoa, the pandolce is a sweet bread enriched with pine nuts, pistachios, sultanas, candied pumpkin and fennel seeds. Made with flour, sugar, baker's yeast, butter and a splash of orange blossom water, this treat is flavorful and aromatic. Pandolce is usually served at Christmas, accompanied by a cup of hot tea or a glass of sweet wine.
Mix the flour with the yeast dissolved in a little warm water, adding more until you obtain a firm dough.
Cover it and let it rise for about an hour until it has doubled in volume.
Make a well with the remaining flour and pour into the center the melted butter, the white wine, the Marsala, the orange blossom water, the sugar and a pinch of salt, adding more warm water if necessary.
When you obtain a firm dough, combine it with the risen dough and knead everything for at least a quarter of an hour.
At this point spread out the dough and distribute the pine nuts, chopped pistachios, the soaked sultanas (squeezed and dried), the candied pumpkin and the fennel seeds over it.
Knead the dough for a few more minutes, shape it into a loaf and place it on a baking sheet lined with parchment paper.
Let the dough rise again, covered and in a warm place, for a few hours.
Stand mixer
Pandolce mold
Italy, Liguria
| Energy (kcal) | 391.61 |
| Carbohydrates (g) | 61.05 |
| of which Sugars (g) | 21.24 |
| Fat (g) | 13.71 |
| of which Saturates (g) | 5.9 |
| Protein (g) | 8.52 |
| Fiber (g) | 2.6 |
| Sale (g) | 0.13 |
