Waiting for Christmas: the dessert

12/23/2024

December has arrived, and with it comes the magic of Christmas, the time of year when families gather and spend time together, often around the table.

To warm up the atmosphere and take you on a journey full of Christmas spirit, we’ve prepared a series of four delicious holiday recipes. Last week, we shared the recipe for the crusted roast; today, to conclude this menu, we’ll bring you the recipe for pandoro by our Cesarina Alessandra from Preganziol (if you're more of a "panettone team" person, you can find the recipe for that here). Finally, we’ll explore the history of the Advent calendar, a tradition that surprises us every year with its creative variations.

Here are the recipes that make up our Christmas Menu 2024:

Appetizer: chicken liver crostini

First Course: neapolitan lasagna

Second Course: roast in a crust

Pandoro (Italian Christmas soft cake)

The soft and delicious dessert of the Veronese Christmas tradition

DifficultyHard

Preparation time18h

Cooking time50m

€

CostMedium

Ingredients

First Dough
400 g of type 0 flour for pandoro W380/400
150 g of liquid sourdough (licoli) refreshed twice on the same day
150 g of water
100 g of egg yolks
125 g of granulated sugar
150 g of centrifuged butter
Second Dough
All of the first dough, risen to four times its original volume
100 g of flour for panettone
100 g of egg yolks
50 g of whole eggs
75 g of powdered sugar
150 g of butter
9 g of salt
25 g of honey
25 g of cocoa butter
50 g of orange paste
1 bourbon vanilla pod

Method

Place all the ingredients for the first dough, except the butter, into a stand mixer.
Knead until the dough becomes smooth, elastic, and well-incorporated.
Gradually add the softened butter in two portions, ensuring each is fully absorbed before adding the next.
Allow the dough to rise at 27–28°C until it quadruples in volume. This process can take 8–12 hours, depending on the strength of your sourdough starter.

Evening preparation

Prepare an emulsion by mixing the sugar, butter, honey, cocoa butter, orange paste, and vanilla (from the ingredients listed for the second dough).
Store the emulsion at room temperature overnight.

Second dough preparation

Combine the risen first dough with the flour in the stand mixer and knead until the dough becomes elastic and well-incorporated.
Add the salt, whole eggs, and egg yolks in two portions, ensuring the dough becomes smooth and cohesive after each addition.
Incorporate the prepared emulsion in three portions, allowing the dough to return to a smooth and uniform texture before adding the next.
Rest the final dough at 28°C for one hour.
Divide the dough into two portions of approximately 800 g each. Fold each portion onto itself and let it rest on the work surface for 30 minutes.
Repeat the folding process to strengthen the dough, then place it in well-buttered molds with the seam side up.
Let the dough rise at 26°C until it reaches the top edge of the moulds.

Baking and cooling

Bake at 170°C for 45–50 minutes, or until the internal temperature reaches 96–97°C.
Cool the pandoro in the molds for 2 hours, then invert and hang them to dry for 6 hours.
Once dried, store the pandoro in bags, spraying the interior of the bags with food-grade alcohol beforehand to ensure freshness.

Alessandra

The origins of the Advent Calendar

The Advent calendar originated in Germany in the 19th century as a Christian tradition tied to the period of preparation for Christmas. Initially, it was a domestic ritual: families marked the days until Christmas by lighting candles or making marks on the wall. These actions were meant to measure the passage of time during Advent, the liturgical period leading up to the celebration of Christmas.

candles on and advent wreath

The invention of the modern calendar

The transformation of the Advent calendar into a tangible object is credited to Gerhard Lang, a German publisher from Maulbronn. In 1908, Lang marketed the first printed calendar, inspired by a childhood tradition: his mother would give him a small treat each day leading up to Christmas. Lang's calendar featured religious images behind small windows, and later evolved to include the option of inserting small gifts or poems.

advent calendar

The evolution over the centuries

Over time, the Advent calendar has undergone numerous changes. In the 1920s in Germany, calendars featuring windows concealing sweets became popular, an element that soon became iconic. The design evolved further to include Christmas motifs, biblical messages, and small gifts. Today, the tradition is celebrated worldwide, with versions ranging from handmade calendars to commercial ones from major brands.

The Advent calendar has become an integral part of Christmas celebrations, enjoyed not only by children but by people of all ages.

Taste of Christmas: winter experiences and traditions

Dive into the enchantment of Christmas with our unique experiences, designed to bring you moments of pure magic. Let our ideas inspire you to turn this holiday season into a cherished memory, or surprise your loved ones with a gift they’ll never forget. Allow twinkling lights, sweet melodies, and the magic of the season to make every gift a heartfelt emotion to treasure forever!

4.8 (9)

Cooking classes

Family Christmas in Perugia: let's prepare cappellettiHosted by Laura

Christmas lunchHosted by Domenico

Course in traditional Apulian Christmas sweets: cartellateHosted by Anna

Umbrian christmas tradition: join usHosted by Claudia

Pandoro (Italian Christmas soft cake)

The soft and delicious dessert of the Veronese Christmas tradition

DifficultyHard

Preparation time18h

Cooking time50m

€

CostMedium

Ingredients

First Dough
400 g of type 0 flour for pandoro W380/400
150 g of liquid sourdough (licoli) refreshed twice on the same day
150 g of water
100 g of egg yolks
125 g of granulated sugar
150 g of centrifuged butter
Second Dough
All of the first dough, risen to four times its original volume
100 g of flour for panettone
100 g of egg yolks
50 g of whole eggs
75 g of powdered sugar
150 g of butter
9 g of salt
25 g of honey
25 g of cocoa butter
50 g of orange paste
1 bourbon vanilla pod

Method

Place all the ingredients for the first dough, except the butter, into a stand mixer.
Knead until the dough becomes smooth, elastic, and well-incorporated.
Gradually add the softened butter in two portions, ensuring each is fully absorbed before adding the next.
Allow the dough to rise at 27–28°C until it quadruples in volume. This process can take 8–12 hours, depending on the strength of your sourdough starter.

Evening preparation

Prepare an emulsion by mixing the sugar, butter, honey, cocoa butter, orange paste, and vanilla (from the ingredients listed for the second dough).
Store the emulsion at room temperature overnight.

Second dough preparation

Combine the risen first dough with the flour in the stand mixer and knead until the dough becomes elastic and well-incorporated.
Add the salt, whole eggs, and egg yolks in two portions, ensuring the dough becomes smooth and cohesive after each addition.
Incorporate the prepared emulsion in three portions, allowing the dough to return to a smooth and uniform texture before adding the next.
Rest the final dough at 28°C for one hour.
Divide the dough into two portions of approximately 800 g each. Fold each portion onto itself and let it rest on the work surface for 30 minutes.
Repeat the folding process to strengthen the dough, then place it in well-buttered molds with the seam side up.
Let the dough rise at 26°C until it reaches the top edge of the moulds.

Baking and cooling

Bake at 170°C for 45–50 minutes, or until the internal temperature reaches 96–97°C.
Cool the pandoro in the molds for 2 hours, then invert and hang them to dry for 6 hours.
Once dried, store the pandoro in bags, spraying the interior of the bags with food-grade alcohol beforehand to ensure freshness.

Alessandra