Pandoro Di Verona - cooking recipe

Ingredients

1 tablespoon pastry flour
1 (1/4 ounce) envelope dry yeast
1 tablespoon lukewarm water
3/4 cup pastry flour
1 tablespoon sugar
1 egg
1 egg yolk
1 tablespoon butter, melted
1 1/3 cups pastry flour
2 tablespoons sugar
2 tablespoons butter, melted
1 egg
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons pastry flour
3/4 cup cold butter, cut into small pieces
granulated sugar (to sprinkle on greased pan)
confectioners' sugar (to sprinkle over cooled cake)

Preparation

Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well.
Cover and let stand in a warm place for 20 minutes.
In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter.
Mix together a little, and add the yeast mixture.
Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk.
Place 1 1/3 cups flour on pastry board, 2 Tablespoons sugar, 2 Tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and mix together a little.
Add yeast dough and work well with hands (knead) for 10 minutes.
Add 2 Tablespoons flour and work well until dough does not stick to hands or board.
Make a ball of the dough and let it rise in a warm place for 3 hours.
Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces.
Fold dough over 3 times (like a business letter) and roll out as before.
Let dough stand (rest) for 20 minutes.
Fold dough over 3 times again, and roll flat and let stand 20 minutes.
Repeat the procedure (folding, rolling and resting) one more time.
Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar.
Place dough in form and let rise until dough reaches top edge of form (about 1 hour).
Bake in a 400\u00b0F oven for 15 minutes, lower heat to 350\u00b0F and bake 30 minutes longer, or until toothpick inserted in center comes out clean.
Turn cake over on a rack and cool.
Sprinkle with confectioner's sugar.
NOTE: Pandoro forms/molds hold 2 quarts by volume, and are roughly 10 inches wide (across the top), about 4 inches wide (across the bottom) and usually 5 to 6 inches deep.
Here is a picture of one: [img]http://www.fantes.com/images/21425-1pandoro_small.jpg[/img] [img]http://www.fantes.com/images/21425-3pandoro_small.jpg[/img].