Authentic Pandoro Recipe Verona, Italy

Name: Pandoro
Prep time: 1 h
Cook time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 3.5 oz (100g) mother yeast/lievito madre; 4.4 oz (125g) of mother yeast; 1 cup (120g) flour for Pandoro / Panettone type 00 or strong flour (Manitoba) with at least W380 / 14% - 15% protein; 450g (1 lb) flour; 2 cups (245g) of flour for pandoro/panettone type 00 or strong flour (manitoba) with at least W380 / 14% - 15% protein; 1 tsp (3g) malt; 275 ml (9.3 oz) water; 3 oz (90 ml) of water; 1.3 oz (40 ml) water; 6 ½ tbsp (80g) granulated sugar; 2 tbsp (30g) granulated sugar; 3 oz (85g) cold egg yolks; 4.1 oz (90g) cold egg yolks; ½ cup (117g) Ocelli or high-quality butter, room temperature; ½ cup (117g) high-quality butter at room temperature; a pinch of salt; 0.25 oz (7.5g) excellent quality white chocolate; 2 tsp (10g) powdered milk (skim or whole); 1 tbsp (15g) aromatic emulsion; a pinch of salt; AROMATIC EMULSION; 2 tsp (10g) high-quality butter; 2 tsp (10g) honey; seeds of 1 Bourbon vanilla bean; grated orange zest

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