Pandoro

Method

1. Prepare the biga: dissolve yeast in water, add flour, mix into a shaggy dough, cover and let mature at room temperature for 8 hours.
2. First dough: place the mature biga in a stand mixer, add flour, sugar, and yeast. Start the mixer and slowly add beaten eggs. Mix until the dough comes together and pulls away from the sides. Transfer to a work surface, give it a couple of folds, place in a bowl, cover, and let rise at room temperature for 2 hours, then refrigerate for 14 hours.
3. Prepare the aromatic compound: mix honey, lemon zest, orange zest, and vanilla bean pulp. Cover and let rest (ideally prepared the day before).
4. Take the first dough from the fridge and let it come to room temperature, still covered, for 1 hour.
5. Second dough: transfer the dough to the stand mixer, add flour, sugar, and water. Start the mixer. Once the water is absorbed, add the beaten egg and yolk mixture. Then add salt and the aromatic compound. Mix until smooth and the dough pulls away from the sides. Cover with a cloth and let rest for 10 minutes.
6. Gradually add soft butter, mixing until absorbed. Let rest for 10 minutes, then mix briefly again until the dough is smooth and detaches from the sides.
7. Transfer the dough to a lightly buttered work surface. Check gluten development. Give three rounds of folds with 10-minute rests between each round.
8. Place the dough in a buttered and floured pandoro mold. Cover with plastic wrap and let rise in a turned-off oven with the light on for 4-6 hours, until the dough reaches the rim.
9. Bake in a static oven at 170°C (340°F) for 55-60 minutes. The internal temperature should reach 92°C (198°F).
10. Remove from the oven, let cool in the mold for 30 minutes at room temperature. Unmold and dust with powdered sugar.