Pandoro Natalizio

Preparing the Yeast In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.

Making the Dough In a large mixing bowl, combine the flour, sugar, salt, butter, eggs, vanilla extract, lemon zest, and orange zest. Mix well.

Kneading the Dough Add the yeast mixture to the dough and mix until smooth and elastic. If the dough is too sticky, add a little more flour. Knead the dough on a floured surface for about 10 minutes.

First Rise Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 2 hours or until doubled in size.

Preparing the Filling In the meantime, prepare the filling by combining powdered sugar, almond flour, butter, egg yolks, vanilla extract, lemon zest, orange zest, and amaretto liqueur in a bowl. Mix until well combined.

Shaping the Pandoro Punch down the risen dough and divide it into three equal parts. Roll out each part into a rectangular shape.

Layering the Filling Spread the filling evenly on one of the rolled-out dough rectangles. Place another dough rectangle on top and repeat the process with the remaining filling and dough.

Forming the Pandoro Roll up the layered dough from the long side, creating a log shape. Cut the log in half lengthwise, but leave one end attached. Twist the two strands and shape them into a star, tucking the loose end underneath.

Final Rise Place the shaped Pandoro on a baking sheet lined with parchment paper. Cover it with a clean kitchen towel and let it rise for another 1-2 hours until puffed up.

Baking the Pandoro Preheat the oven to 180°C (350°F). Brush the surface of the Pandoro with melted butter and bake for about 30-40 minutes or until golden brown.

Finishing Touches Remove the Pandoro from the oven and let it cool completely on a wire rack. Once cooled, dust it with powdered sugar and sprinkle with edible gold flakes or powdered gold, if desired.

Serving the Pandoro Slice the Pandoro and serve it as a festive dessert during the holiday season. Enjoy!