Pandolce, Sweet Braided Bread with Raisins

pandolce-two slices cut

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

Pandolce, Sweet Braided Bread with Raisins. Pandolce is a soft, fragrant bread, just mildly sweet and freckled with raisins. Great for breakfast, tasted or slathered in jam, it is always present on our Easter breakfast table.


  • 500 g flour 0, 00, or all-purpose
  • 25 g fresh baker's yeast (12.5 g active dry yeast; 6 g instant yeast)
  • 100 g sugar (granulated or cane sugar)
  • 1 tsp vanilla extract
  • the grated zest of 1 organic lemon
  • 1/2 tsp salt
  • 1 egg, organic free range
  • 80 g melted butter
  • 250 ml lukewarm milk
  • 125 g raisins
  • 1 egg, lightly beaten, to brush on top


  1. Sift the flour in a large bowl, or in the bowl of a stand mixer fitted with the dough hook. Add the yeast in, mix, and make a well in the center.
  2. Add the sugar, vanilla, lemon zest, salt, egg, the lukewarm melted butter. Mix, incorporating the flour on the sides.
  3. Slowly start pouring the milk, and mix to incorporate all the flour.
  4. Once a 'raggedy' dough starts to form, pour it onto a lightly floured work surface and knead the dough for 10 minutes (or finish kneading it in the stand mixer, about 5-6 minutes).
  5. Put the dough back in the floured bowl, cover with a wet towel and let rise for 1 hour away from air draughts (I cover it with a towel and put it in the oven, turned off with the light on).
  6. Put the raisins in a small bowl, add water just enough to cover them, let sit for 5-10 minutes, then drain and pat dry.
  7. After the 60 minutes rising time, punch down the dough, add the raisins and knead it again to incorporate.
  8. Form a ball with the dough, then divide into 3 parts, more or less the same size (I used a scale).
  9. With your hands, roll each dough ball into a rope, about 40 cm long. Put the 3 ropes in front of you and starting from the top, start to braid the ropes, sealing the ends together.
  10. Transfer the braid to a rectangular baking pan lined with parchment paper and set back to rise, covered, away from air draughts, for about 30 minutes.
  11. In the meantime, preheat the oven to 400° F (200° C).
  12. After the 30 minutes, brush the lightly beaten egg on top of the bread.
  13. Place on the lower rack of the oven and bake for 30-35 minutes, covering the top of the bread with foil paper if you see it is getting too dark (I covered it at about half the cooking time).
  14. Take out of the oven and let cool on a rack.


It lasts for 3-4 days but it slowly gets tougher. Toast it, or make French toast. Amazing!

Recipe Card powered byTasty Recipes


Get updates on the latest posts + more straight to your inbox.

You have Successfully Subscribed!

Pin It on Pinterest