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How to make the pandoro: Knead together 4 tbs. flour, yeast, 1/2 tbs. sugar, and 1 egg yolk, adding
some warm water if necessary. Let rise, covered, in a warm draft-free
place for a couple of hours, or until doubled in size. Knead the risen
dough with 2 cups flour, 1 oz. softened butter, 2 oz. sugar and 2 yolks.
Knead energetically for 15 min. Let rise for another two hours or until
it has doubled in size again.
Place the remaining flour, 2 tbs. butter, 4 tbs. sugar,
2 yolks, the whole egg and the fermented dough on the pastry board. Knead
again for 20 min. Let rise 2 hours for the third time. Take the dough
again and knead in a pinch of vanilla, the grated lemon rind and 2 or 3
tsp. cream. When the dough is well mixed, roll into a 12x8-in. rectangle.
Cut the butter into chunks, let it soften and place in the center of the
dough.
Fold the dough back onto itself from both directions to
make 3 layers and roll it out again. Let the dough rest for half an hour,
fold again and roll out two more times, letting the dough rest in a warm
place in between.
Butter and dust with sugar a deep mold, preferably a
deep, star-shaped mold. Place the dough in the mold (it should fill it
only halfway) and let rise until the dough reaches the upper rim of the
pan. Cook the pandoro in a pre-heated oven at 375°F.
After 20 min. reduce the temperature to 325°F and bake
the pandoro
for another 20 min.
Recipe courtesy of The Italian Trade Commission.
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