Ingredients

For the Dough:

• 4 cups (500 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 4 large eggs (at room temperature)
• 2 large egg yolks
• 1 cup (250 g) unsalted butter, softened and cubed
• ½ cup (125 ml) warm milk
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• ½ tsp salt

For Dusting:

• ½ cup (60 g) powdered sugar

Step-by-Step Method

1. Activate the Yeast:

• Dissolve the yeast in warm milk with 1 teaspoon of sugar. Let it sit for 10 minutes until frothy.

2. Prepare the Initial Dough:

• In a large mixing bowl, combine 1 cup of flour, the yeast mixture, 1 egg, and 1 tablespoon of sugar. Mix until smooth.
• Cover and let it rise in a warm place for 1–2 hours, or until doubled in size.

3. Make the Second Dough:

• To the risen dough, add 2 more eggs, 2 tablespoons of sugar, and 1 cup of flour. Mix until smooth.
• Knead the dough on a floured surface for about 5–7 minutes until elastic. Return to the bowl, cover, and let rise again for 2–3 hours.

4. Enrich the Dough:

• Add the remaining flour, sugar, eggs, egg yolks, butter, vanilla extract, citrus zest, and salt to the dough. Knead thoroughly for 10–15 minutes until smooth and elastic. The dough will be soft and slightly sticky.
• Cover and refrigerate overnight (or at least 8 hours) for a slow rise that develops flavor.

5. Shape the Pandoro:

• Butter a Pandoro mold generously.
• Punch down the dough and shape it into a ball. Place it in the mold, seam-side down. Cover and let it rise in a warm place until the dough reaches the top of the mold (about 3–4 hours).

6. Bake the Pandoro:

• Preheat the oven to 350°F (175°C).
• Bake the Pandoro for 40–50 minutes. If it browns too quickly, tent it with aluminum foil halfway through baking.
• Check for doneness with a skewer; it should come out clean.

7. Cool and Dust:

• Let the Pandoro cool in the mold for 15 minutes before turning it out onto a wire rack.
• Once completely cooled, dust generously with powdered sugar before serving.