Directions

1. Prepare the yeast

   Warm the milk until lukewarm. Mix it with yeast and honey and let it sit until slightly foamy.

2. Start the dough

   Place flour, sugar, salt, lemon zest, orange zest and vanilla in a mixing bowl.
   Add the yeast mixture, the eggs and yolks. Mix until the dough begins to come together.

3. Incorporate the butter

   Add the soft butter a little at a time, mixing constantly.
   Knead until the dough becomes silky, stretchy and very elastic.
   It should pull into a thin window — this long kneading is key for true Italian softness.

4. First rise

   Cover and let rise in a warm spot until doubled in size.
   This takes about 1.5–2 hours.

5. Shape the dough

   Degas the dough gently and fold it into a smooth, tight ball.
   Grease the Pandoro mold with butter and place the dough inside, smooth side up.

6. Second rise

   Let the dough rise again until it reaches almost the top of the mold — about 2–3 hours, depending on temperature.
   Slow fermentation gives the best flavor.

7. Prepare the oven

   Preheat the oven to 170°C (340°F).

8. Bake

   Bake the Pandoro for 45–50 minutes, until golden and high.
   If the top browns too fast, cover loosely with foil.
   A skewer inserted into the center should come out clean.

9. Cool down

   Let it cool in the mold for 15 minutes, then gently remove it and let it cool completely.
   Pandoro becomes softer and more aromatic as it cools.

10. Dust with sugar

    Just before serving, dust the Pandoro generously with powdered sugar to create the classic “snowy mountain” look.