Il Pandoro Veronese

                  

Ingredients:

For the starter:

For the dough:

Preparation:

For the starter:

Place all ingredients in a bowl and whisk gently to combine.

Cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about 2 hours.

For the dough:

Add 1 1/2 cups of the flour (combined with the yeast) to the starter and mix until incorporated, about 1 minute.

Add 1/4 cup of the sugar and mix until incorporated, about 1 minute.

Add 3 of the egg yolks, mixing until each is incorporated before adding the next.

Add half of the butter pieces, 1 or 2 at a time, waiting until each is fully incorporated before adding the next.

Increase speed to medium and knead until dough is sticky and stringy, about 3 to 5 minutes more.

Cover the bowl tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 2 hours.

Add remaining 1 1/2 cups flour, remaining 1/4 cup sugar, remaining egg yolks,  salt, vanilla, orange and lemon extract.

Turn the mixer to low and knead until incorporated, about 1 minute.

Add remaining half of the butter pieces, 1 or 2 pieces at a time, waiting until each is fully incorporated before adding the next.

Increase speed to medium and knead until dough is sticky and stringy, about 5 to 8 minutes more.

Cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 2 hours.

Thoroughly coat a 9-cup pandoro mold with 1 to 2 tablespoons melted butter using a pastry brush  (we used a paper mold because we do not have a pandoro mold).

Sift flour into the mold to evenly coat, then tap out the excess (make sure to get all of the corners to prevent any sticking).

Remove the risen dough from the bowl and transfer to the prepared mold (the dough should fill the pan about halfway).

Cover with plastic wrap and allow to rise in a warm spot until about 1 hour. Meanwhile, heat the oven to 190°C and arrange a rack in the lower third.

Bake the pandoro for 15 minutes, then reduce the heat to 170°C.

Bake until the pandoro is dark golden brown and a cake tester inserted in the center comes out clean, about 40 minutes more.

Cool on a wire rack for at least 10 minutes. Gently remove the cake from the pan and let cool completely on the rack, about 1 hour.

You can dust it with confectioner's sugar then (we ommited this).