making it

With your fingers mix together 2 spoonfuls of flour, the yeast and a little water to create a ball. Put to one side and allow it to double in size.

Add to 80g of flour a spoonful of sugar, a whole egg, 1 egg yolk, melted butter and the above yeast ball and combine.

Cover the mixture with a tea cloth and allow to rise in a warm corner.

On a baking board pour 200g of flour and form a crater inside of which pour 2 spoonfuls of sugar, 20g butter, 1 egg and 2 egg yolks, a pinch of salt and the vanilla.

Take the previous mixture from the warm corner and knead it into this new mixture. Add a little more flour if necessary to eventually obtain a soft elastic dough. Leave for 4 hours.

After the wait, take the dough and work it by folding and flattening, adding the remaining butter in small pieces. Once it has gained a certain lightness, end this process by rolling out the dough and breaking it into three portions. Put each to one side for 40 mins

Once done, take each pieces and roll out. Reform the three into one mass and leave for another 30 mins.

Next place the dough in a suitable oven dish which has been lined with butter and sugar. Cover and leave near a source of heat, allowing for a final rise.

Finally, place in a hot oven (190°c) and allow to cook for 45 minutes, lowering the heat after the first 15 mins.

Allow to cool then remove and smother with abundant icing sugar.

What do you prefer pandoro or panettone? Let us know below