Pandoro

Method

1. 1 Mix the yeast with warm milk (35 degrees Celsius) and 20g of flour, let it ferment for 1 hour until a thick foam forms covering the surface.
2. 2 Knead the starter yeast with flour, eggs, sugar, and vanilla for 15 minutes until a thin, translucent dough can be stretched to the surface.
3. 3 Add the softened unsalted butter spoonful by spoonful, only adding more after the flour has absorbed the previous amount of butter, for a total of about 10 minutes.
4. 4 Let it cool for 8 hours, then warm it up for another 2 hours in a greased mold; the batter should rise to the rim of the mold.
5. 5 Bake at 160 degrees for 40 minutes, then let cool upside down, keeping the cake's interior light and airy so it doesn't collapse.

With an appliance

• Air fryer 1 hr 30 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 175-degree hot air oven for 26 minutes, and rotate the tray at minute 13. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.