Pandoro Bread

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.