Pandoro

Method

1. In 100 ml of warm milk, dissolve 12 g of yeast and 5 g of sugar. Add 100 g of Manitoba flour. Mix and let rest for 1 hour.
2. Prepare the aromatic mixture: orange zest, 1 tsp honey, 1 tsp vanilla extract, 20 ml rum. Set aside.
3. In a large bowl, combine 200 g Manitoba flour, 200 g type 0 flour, and 150 g powdered sugar. Add the fermented yeast mixture.
4. Add 2 eggs and 3 egg yolks, then 40 ml water. Add the aromatic mixture. Knead for about 10 minutes.
5. Gradually add 150 g of soft butter (taken out of the fridge 1 hour before), letting each addition absorb. Knead vigorously for 15-20 minutes.
6. Let the dough rise overnight.
7. The next morning, butter a 880 g pandoro mold thoroughly. Place the dough with the smooth side down. Let rise in a warm place until 1 cm from the top edge of the mold.
8. Bake in a static oven at 170°C for 15 minutes, then lower to 160°C and bake for 40 minutes, on the lowest rack. If the surface darkens too much, cover with aluminum foil. Do the toothpick test.
9. Cover the pandoro with foil and let it cool completely. Dust with powdered sugar before serving.