Pandoro (Verona Christmas Cake)

Ingredients

For the Cake:

• 2/3 ounce (20 grams) active baker’s yeast
• 2 cups (250 grams) all-purpose flour, divided
• 5 large egg yolks, divided
• 1/2 cup plus 1 tablespoon (110 grams) sugar, divided
• 14 tablespoons (7 1/2 ounces / 200 grams) unsalted butter, at room temperature
• 1 large whole egg
• 1 lemon, zested
• 1 teaspoon vanilla extract
• 1/2 cup cream

For the Mold:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

For Serving:

• 1/3 cup (30 grams) confectioners’ sugar
• Steps to Make It
• Gather the ingredients.
• Crumble the yeast into a large bowl and combine it with 1/3 cup of the flour, 1 of the egg yolks, and 1 tablespoon of the sugar, plus enough water to make a soft dough. Cover the bowl with a kitchen towel and let rise in a warm place for 2 hours.
• Sift 1 1/3 cups of the flour onto your work surface and combine it with 1/4 cup of the sugar. Place the risen dough on top; add 3 of the egg yolks and 3 tablespoons of the butter. Knead well and then shape the dough into a ball.
• Lightly flour a large bowl, add the dough, and cover it with the cloth. Set aside to rise again for another 2 hours.
• Combine the remaining 1/3 cup flour and remaining 1/4 cup sugar on your work surface and work it into the dough together with the whole egg and the remaining egg yolk. Knead the dough well until it is homogenous; put it in a floured bowl, cover it with a cloth, and let it rise for another 2 hours.
• Flour your work surface and return the dough to it. Add the lemon zest and the vanilla extract, then knead in the cream a little at a time until it is completely absorbed.
• Spread the dough out on your work surface and shape it into a rectangle using a rolling pin. Cut the remaining 13 tablespoons of butter into small bits and distribute them over the center of the sheet of dough.
• Fold the sheet into thirds and then roll it out again. Let it rest for 30 minutes, and repeat this folding and rolling 2 more times.
• Heat the oven to 400 F/200 C. Butter and flour the cake mold; turn it upside down and tap it gently to remove excess flour.
• Shape the dough into a ball and put it in the mold; it should fill the mold about halfway. Cover the mold with a cloth and put it in a warm place to rise until the dough reaches the top of the mold, about 20 minutes.
• Bake the pandoro for 30 minutes, then reduce the heat to 350 F/180 C and bake for 30 minutes more.
• Unmold the pandoro immediately and cool it on a rack.
• Before serving, dust it abundantly with confectioners’ sugar.
• Slice the cake into 8 pieces and enjoy.