Italian Pandoro

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm milk with the yeast and 1 tablespoon of sugar. Stir gently and let it sit for 10 minutes until foamy and activated.
2. Create the dough base
   In a stand mixer with a dough hook, combine 2 cups of flour, remaining sugar, eggs, egg yolks, honey, vanilla, and lemon zest. Mix on medium-low speed until well combined. Add the yeast mixture and continue mixing for 2 minutes.
3. Incorporate remaining ingredients
   Gradually add the remaining flour and salt, mixing until the dough starts to come together. Slowly add the softened butter, 1 tablespoon at a time, allowing each addition to incorporate before adding more. Continue mixing for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. First rise
   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 2-3 hours, or until doubled in size.
5. Shape and second rise
   Punch down the dough and knead it briefly on a floured surface. Shape it into a ball and place it into a well-buttered pandoro mold or a tall, star-shaped pan. Cover loosely with plastic wrap and let rise for another 2 hours, or until the dough reaches about 3/4 of the height of the mold.
6. Overnight refrigeration
   Place the covered mold in the refrigerator overnight (8-10 hours). This slow fermentation develops the pandoro's distinctive flavor.
7. Bake the pandoro
   Remove the pandoro from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F (175°C). Bake for 40-45 minutes, or until a wooden skewer inserted comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
8. Cool and serve
   Let the pandoro cool in the mold for 10 minutes, then carefully invert onto a cooling rack. Once completely cooled, dust generously with powdered sugar. To serve traditionally, cut horizontally into star-shaped slices and arrange in a staggered tower.