Pandoro with condensed milk and chocolate chips

Name: Pandoro with condensed milk and chocolate chips
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Ingredients: Manitoba flour 0.4 cup; Egg yolks 1 ¾ tbsp; Whole milk ¼ cup; Brewer's yeast 1 tsp; Condensed milk 4 ½ tbsp; Manitoba flour 2 ½ cups; Eggs 4.6 oz; Sugar 5 ½ tbsp; Butter at room temperature 4.4 oz; Chocolate drops 3.5 oz; Condensed milk 0.7 cup; Fresh liquid cream 1 cup; Egg yolks 3; Sugar ¼ cup; Vanilla bean 1; Butter (soft) 0.7 tbsp; Powdered sugar to taste

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645

Calories per serving

Vegetarian

Energy Kcal 645
Carbohydrates g 76.3
of which sugars g 47.2
Protein g 14.7
Fats g 31.2
of which saturated fat g 16.78
Fiber g 1.2
Cholesterol mg 274
Sodium mg 102

Difficulty: Difficult
Prep time: 40 min
Cook time: 1 h 10 min
Serving: 8
Cost: Low
Note + rising times for the starter and the dough

PRESENTATION

Golden color and eye-catching shape give this Pandoro twist a real family-friendly look—it’s the kind of Italian sweet bread that just invites people to gather around, whether for a holiday table or a cozy weekend breakfast. Soft, moist slices filled with chocolate chips and that creamy condensed milk touch make each bite sweet and rich, while the classic flavors of vanilla extract and orange zest offer a subtle burst that’s just FUN to share. Because there’s something about this yeast bread that bridges tradition with a bit of everyday convenience, it usually ends up being the first thing people reach for at family parties, brunches, or even those ordinary mornings when everyone has a different craving. Kids love seeing those chocolate chips tucked into the golden slices and adults can’t help but go back for seconds—just DELICIOUS from the first bite to the last crumb. Looks great on any table, feels just a little special, and gives every family gathering that extra nice touch.

Home bakers appreciate how this Pandoro variation lets them serve up a dessert that’s reliable, easy to love, and pretty much fits any occasion. The soft, golden slices taste AMAZING with a cup of coffee for breakfast, but they hold up just as well dressed with whipped cream or some simple berries for dessert after a big meal. Since leftover Italian sweet bread works great in bread pudding (especially when the chocolate chips and creamy tones shine through), there’s almost never waste—just more ways to enjoy something this everyone-friendly. You might even hear people ask for "just a little more"…that familiar sweet aroma and nice golden outside make it tough to resist when families gather. Evenings in, Sunday brunches, festive gatherings, or just because—this delicious, chocolate-chip-filled Pandoro with condensed milk flavor is really made for sharing…but honestly, it’s so good you’ll want to save a few slices for yourself. Versatile, pretty, and always a crowd-pleaser—it’s the kind of dessert that brings a smile every single time.

INGREDIENTS

645

Calories per serving

Ingredients for the starter dough: Manitoba flour 0.4 cup (50 g); Egg yolks 1 ¾ tbsp (25 g); Whole milk ¼ cup (50 g); Brewer's yeast 1 tsp (5 g)

For the dough (for a 26.5 oz mold): Condensed milk 4 ½ tbsp (90 g); Manitoba flour 2 ½ cups (300 g); Eggs 4.6 oz (130 g); Sugar 5 ½ tbsp (70 g); Butter 4.4 oz (125 g) - at room temperature; Chocolate drops 3.5 oz (100 g)

For the custard: Condensed milk 0.7 cup (200 g); Fresh liquid cream 1 cup (230 g); Egg yolks 3; Sugar ¼ cup (50 g); Vanilla bean 1

For greasing and dusting: Butter 0.7 tbsp (10 g) - (soft); Powdered sugar to taste

Preparation

How to prepare Pandoro with condensed milk and chocolate chips

To prepare the pandoro with condensed milk and chocolate chips, start with the starter dough: in a bowl, pour the sifted flour, the dry yeast 1 (if you use fresh yeast, you can use 15g, dissolving it in warm milk); then add the warm milk 2 and an egg yolk, then mix with the whisk 3

until you get a homogeneous dough 4; cover with plastic wrap 5 and let rise for 1 hour at room temperature until it has doubled in volume. After the necessary time, pour the starter dough into the bowl of a stand mixer, add the sugar 6

then the condensed milk 7 and the sifted flour 8; then turn on the stand mixer with the paddle attachment and add the eggs, one at a time, waiting for the previous one to be absorbed before proceeding with the next 9.

When the dough is homogeneous and detaches from the sides, replace the paddle with the hook, let the mixer run for a few minutes, then add the softened butter one piece at a time, waiting for the previous piece to be absorbed before proceeding with the next 10. When all the butter is incorporated, add the chocolate chips 11. Take a pandoro mold with a capacity of 1.65 lbs and grease it thoroughly 12.

Turn the dough onto a slightly greased work surface, work it to form a ball, and place it in the pandoro mold (13-14); cover with a clean cloth 15 and let rise until it reaches the edge of the mold (this will take about 6 hours).

In the meantime, prepare the custard: pour the condensed milk into a saucepan 16, then add the cream 17. Place the saucepan over low heat and infuse an opened vanilla bean 18: bring everything to a boil.

In a small bowl, pour the egg yolks, add the sugar 19, and mix to turn it into a cream 20, then add the heated cream with condensed milk 21

then return the mixture to the saucepan where you heated the cream and condensed milk 22 and place the saucepan in a bain-marie, making sure that the water in the larger pot does not touch the bottom of the small saucepan where you placed the custard; stir with a whisk 23 and bring the custard to 181°F, measuring the exact temperature with a kitchen thermometer. Then turn off the heat and pass the custard through a sieve to remove lumps and vanilla bean residues 24.

Cover with plastic wrap in contact with the custard 25 and let it cool at room temperature, then place in the refrigerator until ready to use. When the pandoro has risen, place it in the oven for baking: place a bowl filled with water in the oven on the lowest part, then bake the pandoro in a preheated static oven at 338°F for 55 minutes. Before removing from the oven, check the cooking with a toothpick. Once baked, remove it from the oven 26, then flip it onto a serving plate to cool completely. Once cold, sprinkle with powdered sugar as desired 27: the pandoro with condensed milk and chocolate chips is ready to be served!