starter:

1/2 cup flour
1 1/2 tsp. yeast
1 tsp. sugar
3 tbsp. warm water

  • mix in a small bowl and set aside overnight

dough:

starter
450g flour
125g sugar
1 tsp. salt
1 1/2 tsp. yeast
zest of 1 lemon
zest of 1 orange (or two tangerines)
150g butter, softened
100ml warm milk
2 eggs
2 yolks
2 tsp. vanilla

  • add all ingredients to stand mixer and mix on low speed until a sticky dough forms
  • increase speed to medium and mix for 10 minutes, until the dough sticks to the hook when raised (mix for another 5 minutes if it drops)
  • turn out onto a floured board and knead, then add to a lightly greased bowl, cover, and rest until doubled (which can take 4 hours or longer)
  • turn out onto a floured board and knead, then add to a well-buttered pan or bundt pan
  • cover and rest until it rises above the top of the tin (1 1/2 - 2 hours)
  • bake at 350°F for 35-40 minutes, testing with a thermometer that it has reached 190°F
  • cool in the pan for 5 minutes before turning out onto a cooling rack to cool completely

source: https://www.pbs.org/food/recipes/pandoro

12/31/2025: misread recipe and used 250g of butter instead of 150g — need to update one way or the other.