Pandoro

Instructions

1. In a small bowl, dissolve the yeast in the warm water. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add in the eggs, vanilla extract, and lemon zest.
3. Pour the yeast mixture into the well. Using a wooden spoon, gradually incorporate the flour into the wet ingredients, forming a sticky dough.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Tip: If the dough is too sticky, add a small amount of flour, one tablespoon at a time.
5. Incorporate the softened butter a little at a time, kneading well after each addition. This step makes the dough rich and ensures the Pandoro’s softness.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 3 hours or until it has doubled in size.
7. Once risen, gently deflate the dough and knead it lightly for another minute.
8. Shape the dough into a ball and place it in a greased Pandoro mold (approximately 8 inches tall and star-shaped). Cover it again and let it rise until it reaches the top of the mold, about 2 hours.
9. Preheat your oven to 350°F (175°C).
10. Bake the Pandoro in the preheated oven for about 50 minutes or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
11. Once baked, let the Pandoro cool in the mold for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
12. Before serving, generously dust the Pandoro with powdered sugar for a classic snowy appearance.