Pandoro Veronese

Method

1. Prepare the lievitino: Mix 35g dry lievito madre, 35g Manitoba flour (W350), and 70ml lukewarm water. Cover and let rest in turned-off oven for 2-3 hours until bubbly.
2. For the first dough: Combine the lievitino (now 140g) with 50g Manitoba flour, 30g sugar, 1 egg yolk, and 50ml lukewarm water. Mix until smooth. Cover and let rest 2-3 hours in turned-off oven until bubbly.
3. For the second dough: Place the first dough in a stand mixer. Add 230g Manitoba flour, 30g sugar, 1 whole egg plus the reserved egg white (from the first egg), and 30g softened butter. Knead 10-15 minutes until the dough pulls away from the sides. Cover and let rest in turned-off oven for at least 3 hours until doubled.
4. For the third dough: In the stand mixer with the second dough, add 225g Manitoba flour, a pinch of salt, 130g sugar, 15ml water, 15g cocoa butter (or white chocolate), 2 whole eggs, and 2 tsp vanilla extract. Knead 10-15 minutes until elastic and smooth. Cover and refrigerate for 12-13 hours (overnight).
5. Remove dough from fridge. Let it rest covered with a cloth in turned-off oven for about 6 hours until it doubles.
6. Meanwhile, prepare the butter for lamination: Take 130g butter and cut into small flakes.
7. On a floured surface (use all-purpose flour), roll the dough into a rectangle. Spread the butter flakes over the surface. Fold the dough into thirds, then roll out again and fold again (give it 3-4 folds) to laminate the butter. Then shape into a ball, smoothing the seams.
8. Butter the inside of the pandoro mold. Place the dough ball into the mold, cover with a cloth, and let rise until it reaches the rim of the mold (about 6-8 hours, but check).
9. Preheat oven to 200°C static. Bake at 170°C for 10 minutes. Then lower to 160°C and bake for 35-40 minutes. If surface colors too fast, cover with foil.
10. Remove from oven and invert onto a plate. Press down gently to flatten the top. Cover with a damp cloth and let cool completely (2-3 hours).
11. Once cool, place in a paper bag. Spray alcohol inside the bag onto the pandoro. Dust generously with vanilla sugar. Seal the bag and let rest 1-2 days for flavors to meld.