Italian Christmas cake Pandoro

To bake the Italian "Pandoro", we start with the starter dough. To do this, dissolve the yeast in the lukewarm milk and mix it with 150g of the wheat flour. The resulting dough should now be covered and left to rise in a warm place for about 30 minutes.

Once the dough has risen nicely, add the remaining 350g flour. Add 100g sugar, 100g butter, 1 egg yolk and the pulp of the vanilla pod and knead everything into a smooth dough. Cover again and leave to rise in a warm place for 2 hours.

Now we have time to beat the remaining butter with 100g of sugar and 6 egg yolks until the mixture is fluffy and uniform.

As soon as our dough has risen nicely, we knead in the butter-egg-sugar mixture. This step requires patience and strength, as the mixture is very sticky, so don't give up!

Then place the finished dough in a buttered Pandoro tin, cover and leave to rise for another 1 hour. It is important that the tin is not too full, as the dough will still rise.

Now bake the dough at 180 degrees convection oven for about 40 minutes. Don't forget to test with a skewer!

Once cool, sprinkle the "Pandoro" with powdered sugar and serve.