Warm Water 60 ml
Yeast 30 gm
Sugar 5 gm
Egg Yolk 20 gm
Flour 28 gm
For Dough :
Flour 680 gm
Egg Yolk 140 gm
Butter 30 gm
Water 60 ml
Egg 2 no.
Lemon Zest 1 no.
Vanilla Bean 1 no.
Make the Starter with water, yeast, sugar, flour & egg yolk and Refrigerate for 2 hours.
Mix egg yolk, egg, yellow colour and water together.
Mix softened butter, lemon zest ,& vanilla bean in the above mix.
Finally fold in flour and knead for few minutes. Add starter in the above mix.
Knead the mix to make a dough.
Prove the dough to attain required volume. Knock back and put the dough in the Pandoro mould.
Prove it till it comes to ¾ of the mould.
Bake it at 170 C for 20 min. Serve it with Pomegranate salad and Crème Fraiche.
(Courtesy: Chef Vivek Chauhan; The Imperial)