Method:
Prepare the Sponge:
In a bowl, mix 100g of flour with 100ml of warm milk and 10g of active dry yeast. Stir until smooth.
Cover and let it rest in a warm place for about 1 hour, or until bubbly.
Mix the Dough:
In the bowl of a stand mixer, combine the remaining 400g of flour, 125g of sugar, 5g of salt, and the zest of orange and lemon.
Add the sponge mixture, 2 eggs, 2 egg yolks, and 2 tsp of vanilla paste.
Mix on low speed until a shaggy dough forms.
Incorporate Butter:
Gradually add 150g of softened butter, a few tablespoons at a time, allowing each addition to be fully incorporated before adding more.
Continue mixing until the dough is smooth and elastic, about 10-15 minutes.
First Rise:
Transfer the dough to a lightly greased bowl.
Cover with plastic wrap and let it rise in a warm place for 2-3 hours, or until doubled in size.
Shape and Second Rise:
Gently deflate the dough and shape it into a ball.
Place it into a greased Pandoro mold.
Cover and let it rise for 4-6 hours, or until it reaches the top of the mold.
Bake:
Preheat the oven to 180°C (350°F).
Bake for 35-40 minutes, or until the bread is golden brown and a skewer inserted into the center comes out clean.
If the top browns too quickly, cover it loosely with foil.
Cool and Serve:
Allow the Pandoro to cool in the mold for 10 minutes, then transfer to a cooling rack to cool completely.
Once cooled, dust generously with powdered sugar before serving.
Variations and Tips:
Vegan Pandoro: Replace eggs with plant-based yogurt and use dairy-free butter.
Sweeter Than Oats
Sourdough Starter: Incorporate a sourdough starter for a tangy flavor.
Foodfulife
Flour Substitutions: Use a mix of all-purpose and bread flour for a lighter texture.
Dietary Substitutions:
Gluten-Free: Use a gluten-free flour blend suitable for baking.
Dairy-Free: Substitute dairy ingredients with plant-based alternatives.
