Pandoro Barbato

Method

1. Prepare the lievitino with your chosen yeast. If using fresh yeast: dissolve 15g fresh yeast in 40ml water, add 85g pandoro flour, mix into a ball and let rise in turned-off oven for 1 hour. If using dried yeast: 8g dried yeast with 40ml water and 85g flour, same procedure. If using dried sourdough: 40g dried sourdough, 40g flour, 50g water; rise for 4 hours. If using liquid sourdough: hydrate to 50% then perform three refreshments (each: 50g starter + 30g water + 60g flour, 4 hours each). Use 140g of the final lievitino.
2. Meanwhile, prepare homemade butter: whip 1L fresh cream until it separates; drain the buttermilk and collect the butter (approx 350-400g). Set aside.
3. For the first dough: in the mixer bowl, combine the 140g lievitino, 120ml whole milk at room temperature, and 50g sugar. Mix to dissolve. Add 50g pandoro flour, then 1 egg yolk. Mix until creamy. Cover and let rest: 1 hour if using fresh/dried yeast, or 3 hours if using sourdough.
4. For the second dough: add to the first dough 225g pandoro flour, 30g melted butter, 50g sugar, and 1 whole egg. Mix with dough hook for about 10 minutes until smooth. Add 1 egg yolk and continue mixing. If the dough is not coming together, refrigerate for 15 minutes then resume. Add the melted butter in two additions, mixing well after each. Continue until dough is shiny and smooth (about 25 minutes total mixing).
5. Let the dough rest in the turned-off oven for 4 hours. Then refrigerate for 12 hours. Then remove and let rest in the turned-off oven for another 6 hours.
6. Prepare the aromatic mix: in the mixer bowl, combine 40g grated white chocolate, 1 packet vanilla powder, 1 tbsp vanilla extract, 130g butter, 1 tbsp acacia honey, grated zest of 1 orange, 10ml white rum, and a pinch of salt. Emulsify until creamy and frothy.
7. For the third and final dough: after the long resting, place the dough back in the mixer. Add 15ml milk and 225g pandoro flour; mix. Add 2 whole eggs one at a time (waiting for absorption). Then add 130g vanilla powdered sugar gradually. Mix for about 10 minutes until absorbed. If dough is not coming together, increase speed slightly or let rest for 15 minutes. Then add the aromatic mix in two additions, mixing until fully incorporated (another 15 minutes). Check dough temperature; if above 28-29°C, let rest 10-15 minutes.
8. Turn the dough onto a work surface. Use a spatula to fold the dough a few times (4-5 folds). Form a ball, cover with a cloth, and let rest at room temperature for 1 hour.
9. Butter the pandoro mold and your hands. Coat the dough ball with a thin layer of butter. Butter the work surface. Roll out the dough, cut to the appropriate weight (for a 1kg mold). Form a ball again and place into the mold. Any excess can be used for mini pandori.
10. Place the molds in the turned-off oven and let rise until the dough reaches the rim of the mold (time varies).
11. Preheat the oven to 200°C. Bake the pandoro: first 10 minutes at 200°C, then reduce to 170°C for the remaining time (total about 1 hour). When the surface reaches a bronze color, cover with aluminum foil. Use a thermometer: the pandoro is done when internal temperature reaches 94°C.
12. For mini pandori: bake at 200°C for about 10 minutes, cover with foil when bronze, internal temp 94°C.
13. Once baked, remove from oven and let cool at room temperature covered with a cloth for about 2 hours.
14. After cooling, turn the pandoro out of the mold. Sprinkle with food-grade alcohol on all sides and inside the storage bag. Place the pandoro in the bag, sprinkle a little more alcohol inside, seal, and let rest for at least 12 hours (better 24) before serving. This forms the crust and keeps it fragrant.