Pandoro

– in a bowl, pour the flour, water and crumbled yeast;

– mix with a spoon and work the ingredients quickly with a fork or with your hands without kneading, to obtain a coarse and non-homogeneous mixture;

– cover the mixture with plastic wrap and let it rise for 8 hours at room temperature.

– pour the biga into the bowl of a planetary mixer equipped with hook, then add the flour and the sugar;

– add the crumbled yeast and the lightly beaten eggs at room temperature, then activate the planetary mixer and let it work for about 10 minutes until you obtain a smooth and well-strung dough;

– transfer the dough onto a surface and give it a couple of folds-and-roll in order to obtain a spherical shape;

– transfer it into a large and tall bowl. Cover with cling film, and let it rise for 2 hours at room temperature, or in the switched off oven with the light on: the dough should double in size, (the times are indicative). After this time, transfer the dough, which will have already grown, to the refrigerator for another 14 hours.

– meanwhile, pour the honey into a small bowl and add the grated lemon and orange zest, the pulp of two vanilla pods and mix well;

– cover with cling film and store at room temperature until use.

– pour the flour and sugar into the bowl of the planetary mixer, again equipped with the hook;

– add the milk and the 1st dough, then activate the planetary mixer at moderate speed. In the meantime, beat together the eggs and yolks, both at room temperature

– when the milk is completely absorbed, add them to the dough;

– when the eggs are well absorbed, add the flavored honey and the remaining ingredients;

– continue to knead the dough at medium-low speed until it will become smooth;

– grease a 1 kg pandoro mold;

– moisten your hands and transfer the dough onto a lightly buttered surface, then make a couple of slap and fold by lifting the dough and turning it over on itself;

– twist the dough and transfer it into the mold;

– let it rise at room temperature for 4-6 hours or until the dough has reached the edge of the mold

– bake the Pandoro in a pre-heated static oven at 170° for 55-60 minutes or until the surface is golden brown.

– To be sure that baking is perfect, you can check the temperature at the heart of the Pandoro with a kitchen thermometer, it must reach 92° to be cooked to the right point.

– Once baked, take the Pandoro out of the oven and let it cool for 30 minutes at room temperature. Then transfer it to a wire rack and let it cool completely.

– Once cold, remove it from its mold;

– before serving, sprinkle with icing sugar.

– You can keep the Pandoro, completely cold, in a plastic bag for food. Seal it with a metal clip to keep it from drying out.