Pandoro

Method

1. Prepare the biga: in a bowl combine flour, yeast and water. Mix with your hands until the flour is absorbed. Cover with plastic wrap and let mature for 8 hours.
2. First dough: in a stand mixer combine flour, sugar, yeast and lightly beaten eggs. Knead until it forms a smooth dough. Transfer to a work surface and give a few folds. Place in a bowl and let rise for 2 hours at room temperature, then 14 hours in the refrigerator.
3. Prepare the aromatic honey: in a bowl combine acacia honey, vanilla seeds, orange zest and lemon zest. Mix well and set aside.
4. Second dough: use a cold bowl. In the stand mixer add the leavened first dough (taken out of the fridge one hour before), flour, sugar and water. Knead at medium speed. Add beaten eggs and yolks a little at a time, waiting for each addition to be absorbed. After the last addition (about 20 minutes), add salt and aromatic honey. Continue kneading. Add butter a little at a time at medium speed. When the dough is smooth and elastic, transfer to a work surface.
5. Give a few folds with wet hands. Let rest 5 minutes. Give two more folds. Place in a buttered and floured pan. Cover with plastic wrap and let rise at room temperature for about 6 hours, until it reaches the edge.
6. Bake at 170°C (340°F) for about one hour. Unmold while hot and let cool completely.
7. Dust with powdered sugar. The pandoro is ready.