Food Ingredients Specialist. Since 1953.




Sipral’s recipe for Veronese Pandoro.

Difficulty level



  • 600g Butter

  • 400g Icing sugar

  • 50g Cocoa butter (melted)

  • Vanilla or flavorings


  • 1000g Panettone artigianale

  • 100g Flour (340/360 W)

  • 350g Milk

  • 250g Whole eggs

  • 150g Yolks

  • 60g Butter

  • 10g Yeast


  • 1920g Pre dough

  • 200g Flour (340/360 W)

  • 1050g Emulsion


Emulsion processing procedure:

Whip all ingredients in planetary mixer with paddle attachment, pouring in melted cocoa butter until well whipped. Spread on a baking sheet and place in refrigerator or freezer.

Please note: The emulsion should be prepared the day before and placed in the refrigerator.

Pre-dough working procedure:

Mix the flours with the milk, yeast, egg yolks, and half the eggs until the dough is well formed. Gradually add remaining eggs and once absorbed incorporate soft butter. (Dough T° 27°C).

Let rise at 30°C with 80% R.H. for 5 hours until the dough quintuples in volume. It is recommended to perform the LEVITATION TEST by placing 300g of dough in a 1-liter jug; use the dough only when the leavened product comes out of the jug.

Dough procedure:

Knead pre-dough and flour until smooth and well formed. Add cold emulsion in several times in pieces and continue kneading until it is completely absorbed. (Dough T° 20/22°C).

Let rest at room temperature(22/23°C) for about 45 minutes. Break into desired weight, pirlare twice and place in typical molds previously buttered. Place to rise at a temperature of 20/21°C for about 14 hours.

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