Ingredients
Water (warm) 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
Lemon Zest 1
Vanilla Bean 1
Preparation
Make the starter with water, yeast, sugar, flour and egg yolk and refrigerate for two hours. Mix egg yolk, egg, yellow colour and water together. Mix softened butter, lemon zest, and 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. Continue till it comes to ¾ of the mould. Bake it at 170o C for 20 minutes. Serve it with Pomegranate salad and Crème Fraiche.
(Courtesy: Chef Vivek Chauhan, Pastry Chef, The Imperial, New Delhi)