Steps

• Around 5 PM

  In the bowl of the mixer, pour the flour and the liquid starter (follow the precise insertions I write to you, very important) and with the hook start working at low speed.
  In a bowl, pour the eggs and mix (it will help you insert them well into the dough).

  
  Don’t know which mixer to choose? Here you can find a useful guide—>
  PLANETARY MIXER, WHICH TO CHOOSE?

• Once flour and starter are combined, pour in the eggs in three batches:
  always let them be well absorbed before pouring the second and then the third part.
  This step IS CRUCIAL: if the dough does not bind the eggs well, stop, let it rest for ten minutes and then start again.

• If the temperatures do not help, let it rest directly in the refrigerator: from this depends on the success of the recipe 😉
  
  Once the eggs have been inserted correctly (YUPPIII), then pour in the sugar in two parts.

• Now comes the slightly difficult part of the recipe; inserting the butter.

  Please, try not to cry, at most sob.

  
  So here too you may have difficulty inserting, same as the eggs: stop, let the dough rest, YOU MUST NOT OVERHEAT it too much otherwise it will start to “thread” and we can say goodbye to everything.

• In my stories on INSTAGRAM there are highlighted stories, tips, etc. for the perfect success 😊
  Please do not get discouraged, it is a large leavened dessert and it is quite difficult: okay, have a little cry, then take a deep breath, a few threats to the dough, and move on 😉

• Once all the ingredients are perfectly bound, transfer to a work surface, let rest for 15 minutes, a couple of reinforcement folds to give strength and a rounding: off into a box 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 it double and triple.

  Now don’t start “UUUHHH how disgusting, in the test tube used for analysis”

  My dear ones, obviously I use a new, sterilized one and especially graduated!!

  

• In the morning the dough will be tripled.

  If not, don’t worry, it can take up to 24 hours, depending on your house temperatures.

• While you weigh the ingredients for the second dough, deflate everything and let it rest in the refrigerator, it will help in the second part 😉
  In the bowl of the mixer, pour the dough and the flour, wait for it to bind well, and then move on to the yolks.

• As I already told you for the first dough: for convenience, I lightly beat them and put them in three times, always 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 half-whip the butter, pour in the powdered sugar, honey, and continue mixing with a hand whisk, pour in the vanilla and the half cup of limoncello.

• Set aside.
  
  In the meantime, the yolks will have been bound in the dough, pour in the sugar (better the malt if you have it) and the salt, which will help the dough dry during baking.

• Add the mix in three batches: I always remind you, if it does not bind, a good pass in the refrigerator to lower the temperature and then continue.

  If it doesn’t listen to you, threaten punishments and especially that you’ll turn it into panettone by adding raisins, it will immediately become jealous, and the mix will bind perfectly 🙂

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

  

• Carefully butter the mold and give it a pass of granulated sugar, it will help it be shiny and not stick.

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

  When it’s two cm from the edge, make 4/5 holes with the skewer (I also went beyond the rising here 😉). Turn on the oven at 302 degrees with a pot of water or if you have steam mode.
  When it reaches temperature, put it in the oven: the first twenty minutes with steam and then remove.

  

• About 10 minutes before the end of the time, check the core temperature with a probe thermometer: between 203 and 205 degrees it is ready 😉

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

  The pandoro should be kept sealed in a bag for at least two days to ensure the aromas are released, if you can’t like me, wait at least 24 hours 😉

  

• LIMONCELLO AND SOURDOUGH PANDORO is ready!!