Pandoro

http://vintagekitchennotes.blogspot.it/2013/01/pandoro-golden-italian-sweet-bread.html

Sponge

4 ¼ teaspoons active dry yeast
½ cup warm water
1 egg
2 Tbs sugar
¾ cup (100g) all purpose or bread flour

In the bowl of the electric mixer, stir the yeast into the water and let stand 5 minutes, until foamy. Add egg, sugar and flour and mix with a wooden spoon until well combined.

Let stand, covered with plastic wrap, until doubled, about 30 minutes.

First Dough

3 cups + 3 Tbs (380g) pastry or cake flour
3 ¼ cups (435g) all purpose or bread flour
1 teaspoon active dry yeast
1 Tbs warm water
¼ cup sugar
2 eggs
½ stick (55g) unsalted butter, room tº

Mix the two flours together. Measure 2 ½ cups of this mix that will be used for the first dough, and reserve remaining for second dough.

In a small bowl stir the water with the yeast and let rest 5 minutes, until foamy.
Add yeast mixture, sugar, eggs and flour to the sponge. Mix with the paddle attachment until well combined. Add the soft butter and beat until well blended. Cover with plastic wrap and let rest until doubled, about 45 minutes.

Second Dough
4 eggs
2 egg yolks
1 cup (200g) sugar
Reserved mixed flours
1 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon or 1 teaspoon pure lemon extract
2 ½ sticks (285g) unsalted butter, at room tº
4 Tbs + ½ cup all purpose flour for kneading, if necessary

Confectioners´ sugar, to serve

Clear cellophane bags
Add eggs, yolks, sugar, vanilla and lemon zest to the first dough and beat well with the paddle attachment. Gradually add the softened butter and mix until well incorporated. Add reserved flour and salt in ½ cup additions. Change to the dough hook and knead 8 to 10 minutes. The dough should be soft, buttery and delicate. It should not clean the sides of the bowl completely, but add up to ½ cup more flour if the dough is still too wet.
Place the dough in a buttered bowl and cover tightly with plastic wrap. Let rest in a warm place until doubled in volume, anywhere between 2 to 4 hours.
Sprinkle the top of the dough with the 4 Tbs flour. Turn out onto a well-floured surface and, with floured hands, cut the dough in half with a dough scraper or a knife.
Shape each half into a loose ball and place in well buttered or sprayed star-shaped pandoro molds. Cover with a clean towel and let rise until doubled, between 2 ½ to 4 hours.
Preheat oven 30 minutes before baking to 350º F /180ºC.
Bake breads for 30 minutes. Reduce oven tº to 300ºF/150ºC and continue baking for another 30 minutes. If the top is too brown cover loosely with aluminum foil.
Let cool on wire rack and unmold.
Dust with confectioners´ sugar and shake inside the bag before serving.