The classic layered pandoro is another version of the pandoro I had already posted on my blog, but that was a faster version and without layering… very good, but this is truly the perfect pandoro recipe.
You need to take some time to make it, but the result is truly exceptional.
The quantity I’m providing is for a 2.2 lbs pandoro mold, the dough once placed in the mold should rise until it almost overflows before baking.
If you start in the morning, you can bake it by the next morning or late at night, this will also depend on the right temperature and how the dough is worked, as good leavening results from that.
I’m sure you’re eager to make a pandoro with your own hands… so let’s get to work and you’ll see what a satisfaction it is!
Let’s prepare the classic layered pandoro together!
Approx. 581 Kcal per slice

Difficulty: Difficult
Cost: Medium
Rest time: 12 Hours
Preparation time: 30 Minutes
Portions: 8 people
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for making the Classic Layered Pandoro

2/3 cup All-purpose flour
1/4 cup Whole milk
5 g Fresh brewer's yeast
2 tbsp Sugar
1 Egg yolk
Starter dough
1 3/4 cup Manitoba flour (or all-purpose flour)
5 g Fresh brewer's yeast
1/4 cup Whole milk
2 tbsp Sugar
1 1/2 tbsp Butter
1 Egg
First dough
2 cups cup w300 flour (or all-purpose flour)
2/3 cup Sugar
2 Medium eggs
1 tbsp Multiflower honey
Lemon zest (grated)
1 tsp Vanilla essence
2 tbsp Rum
1 pinch Salt
2/3 cup Butter
2/3 cup All-purpose flour
1/4 cup Powdered sugar
1 tbsp Butter (before baking)

Tools

1 Mold Pandoro mold

Preparation of the Classic Layered Pandoro

First, prepare the starter by placing the yeast, the milk in a bowl and letting it dissolve, then add the sugar, flour, butter, egg yolk, and mix well.
The result will be a not too firm dough but quite soft; it should be like this. Cover it and place it in a warm place to rise (the oven turned off with the light on will do) for about 2 hours.
For the first dough, dissolve the 5g of yeast in a tablespoon of lukewarm water and then add it to the risen starter, start kneading by adding a bit of flour, then add an egg, softened butter, milk, and finish kneading with the flour provided for the first dough.
For this dough, it is advisable to use a mixer, but if you don’t have one, use a food processor with the dough blade.
The dough will still need to be worked for a few minutes, cover with plastic wrap and let it rise in the turned-off oven for about two hours or until doubled in size.
To the risen dough, add honey, flour alternating it with eggs, and knead for a few minutes.
Add vanilla, rum, sugar, grated lemon zest, a pinch of salt and mix well to obtain the second dough… it will be soft and a little sticky, but this also depends on the flour you use, but it should be like this.
Also, for this second dough, I recommend using the mixer or the food processor because it will all blend better.
Put it in a bowl, cover with plastic wrap, and let it rise in the turned-off oven (you may want to turn on the oven light) for 5-6 hours or overnight (with the oven light off).
The rising time may be longer or shorter than expected, but this is not a problem; take your time to make it, without rushing.
Once the rising is complete, take the dough and let’s prepare for the layering!
Flour the work surface, knead the dough a little, just enough to obtain firm dough…..
Soften the butter for layering, just enough to make it like an ointment, but not too melted please.
Form a rectangle and in the center put some of the softened butter…..
then close the edges of the dough in the center, fold it in three, and rotate the dough.
Repeat the operation 2-3 times until all the butter is used, and each time you finish the folds, roll the dough to obtain a rectangle, starting again.
Wait 5 minutes between each fold.
Once folding is complete, form a ball, butter the pandoro mold, and place the dough ball with the closed part facing up.
At this point, put it to rise covered with transparent plastic in the turned-off oven with the light on.
The dough should reach the mold’s edge and a little beyond, only then will it be ready to bake, this will take at least 5-6 hours.
Before baking, brush the surface with melted butter, then bake in a preheated oven at 300°F for about 45-50 minutes, checking the cooking, and if it colors too much on the surface, place a sheet of aluminum foil over the mold.
Once baking is complete, let it cool in the mold and then dust with powdered sugar, plate to serve.