How to make it
6 steps. Take it one step at a time.
Combine the warm milk, yeast, 10g of sugar, 50g of flour, and one egg yolk
In a small bowl, combine the warm milk, yeast, 10g of sugar, 50g of flour, and one egg yolk to create the 'lievitino' (starter). Mix well, cover, and let rise in a warm place for 60 minutes until bubbly.
1 hrCombine the starter
In a stand mixer, combine the starter with the remaining flour, sugar, whole eggs, remaining yolk, honey, vanilla, lemon zest, and salt. Knead with the dough hook for about 15 minutes until the dough is smooth and elastic.
15 minTransfer the dough
Transfer the dough to a greased bowl, cover, and let rise for 2 hours at room temperature, then refrigerate for 30 minutes to firm up.
2 hr 30 minRoll the chilled dough
Roll the chilled dough into a square. Place the softened butter in the center and fold the corners of the dough over the butter to seal it. Roll into a rectangle, fold into thirds like a letter, and chill for 20 minutes. Repeat this rolling and folding process two more times.
1 hrShape the dough into a ball
Shape the dough into a ball and place it in a well-buttered Pandoro mold. Cover and let rise in a warm, draft-free spot until the dough reaches the top edge of the mold (this can take 8 to 12 hours).
10 hrPreheat the oven
Preheat the oven to 340°F (170°C). Bake for 35-45 minutes until a skewer comes out clean. If the top browns too quickly, cover with foil.
40 min
A little kitchen wisdom
Ensure all ingredients are at room temperature before starting. The long rising times are essential for the characteristic texture of the Pandoro. Use a high-protein bread flour (Manitoba) for the best results.
