Pandoro Classico

Method

1. Warm milk to 30°C. Mix flour, yeast and salt in a bowl.
2. Add warmed milk, eggs and vanilla, mix until combined.
3. Cream butter and sugar together, then add to the dough gradually.
4. Beat the dough for 10-15 minutes until smooth and elastic.
5. Add lemon zest, mix through.
6. Cover and let rise for 1.5 hours until doubled.
7. Knock back gently, shape into panettone mould or loaf tin.
8. Let rise for another 1-1.5 hours until puffy.
9. Bake at 200°C for 35-40 minutes until golden.
10. Cool in tin for 10 minutes, then turn out onto a wire rack.
11. Once cool, dust generously with icing sugar.