Pandoro

Ingredients

• •500g all-purpose flour
• •200g butter, softened
• •150g sugar
• •6 egg yolks
• •3 egg whites
• •100g candied fruit, finely chopped
• •1 teaspoon vanilla extract
• •7g instant yeast
• •100ml whole milk, warmed
• •1 teaspoon salt
• •50g powdered sugar for dusting

Directions

1. 1Mix yeast with warm milk and let sit for 5 minutes. In a large bowl, whisk egg yolks with sugar until pale, then add vanilla and softened butter, mixing well.
2. 2Add flour and salt to the egg mixture, then pour in yeast mixture. Knead for 10 minutes until smooth. Fold in candied fruit gently.
3. 3Beat egg whites to stiff peaks and carefully fold into the dough until fully incorporated.
4. 4Place dough in a buttered pandoro mold or dome-shaped cake pan. Cover with plastic wrap and let rise at room temperature for 4-6 hours until the dough reaches the top of the mold.
5. 5Bake in a preheated 200°C (392°F) oven for 35-40 minutes until golden brown and a toothpick comes out clean.
6. 6Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
7. 7Once cooled, dust generously with powdered sugar. Slice vertically into wedges and serve.

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