Let’s begin with the name: is it “pandoro” or “pan d’oro?” In The Italian Baker, Carol Field writes, “Although the name suggests pan d’oro (golden bread), pandoro is actually a dialect word for a Veronese dessert made more than two centuries ago.”
My own choice of appellation owes more to laziness than a commitment to historical accuracy. “Pandoro” is easier to type, and doesn’t require me to constantly edit after I’ve hit the semicolon key instead of the apostrophe. Let;s face it, I;m a slacker.
Whatever you call it, though, “golden bread” is definitely an apt description for this sweet, egg-and-butter-rich Italian holiday bread.