Steps

• 8 PM

  In the bowl of the stand mixer, pour the flour and the sourdough (follow exactly the insertions I write to you, very important) and with the hook, start working at low speed

  In a bowl, pour the eggs and mix (this will help incorporate them into the dough)

  Don’t know which mixer to choose? here you can find a useful guide—>

  PLANETARY MIXER, WHICH TO CHOOSE?”

• Once the flour and sourdough are combined, pour the eggs in three additions:

  always make sure they are well absorbed before adding the second and then the third part.

  This step IS CRUCIAL: if the dough doesn’t incorporate the eggs properly, stop, let it rest for about 10 minutes, and then start again.

  If the temperatures are not helping, let it rest directly in the fridge: this will then determine the success of the recipe 😉

• Once the eggs have been correctly incorporated (YUPPIII), then pour the sugar in two additions.

  Now comes the slightly tricky part of the recipe; adding the butter.

  Here, you might also have difficulty incorporating it, just like the eggs: stop, let the dough rest, DO NOT OVERHEAT too much as it will start “threading” and we can say goodbye to everything.

  In my stories on INSTAGRAM there are highlighted stories, advice, etc., for perfect success 🙂

  Remember, don’t get discouraged, it’s a large leavened dessert and quite difficult: this is my third year trying, and finally, I succeeded, so take a deep breath, a few threats to the dough, and keep going 😉

• Once all the ingredients are perfectly incorporated, transfer to a work surface, let rest for 15 minutes, give a couple of reinforcing folds for strength and a rounding: place in a container that can hold the tripled dough, I always take a small piece (about 0.7 oz) and put it in a mini graduated container and mark at double and triple

  

• In the morning, the dough will have tripled.

• While weighing the ingredients for the second dough, deflate everything and let it rest in the fridge, it will help in the second part 😉

  In the bowl of the stand mixer, pour the dough and the flour, wait for it to incorporate well and then add the yolks.

• As I mentioned for the first dough: for convenience, I slightly beat them and add them in three parts, waiting for them to be absorbed before proceeding with the other parts.

  While the machine is working, I always prepare the aromatic mix 😉

• Soften and semi-whip the butter, pour in the powdered sugar, honey, and continue to mix with a hand whisk, add the vanilla, and grate the white chocolate (the latter is optional, if you don’t like it, don’t add it).

  Set aside.

• In the meantime, the yolks will have incorporated into the dough, add the sugar (malt is better if you have it) and the salt which will help the dough dry in cooking.

  Add the mix in three parts: I always remember, if it doesn’t incorporate, a nice stint in the fridge to lower the temperature and then continue 🙂

• When everything is ready, move to the work surface, give a couple of reinforcing folds and then round, leave in the bowl to rise again for an hour.

  Carefully butter the mold and dust with sugar.

  After the rising time, pour the dough into the mold.

  

• When it is 0.8 inches from the edge, make 4/5 holes by inserting with a skewer (I went beyond proofing here 😉 ) turn on the oven to 302°F with a small pot with water or if you have, steam mode.

  When it reaches temperature, put in the oven: the first twenty minutes with steam and then remove.

  About 10 minutes before the end of the time, with a probe thermometer, check the core temperature: between 203 and 204°F it’s ready 😉

  

• Let it rest like this for 30 minutes and then turn it upside down. The pandoro will come out perfectly only when it is completely COLD 😉