Pandoro Di Verona

• 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)

1. Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well.
2. Cover and let stand in a warm place for 20 minutes.
3. In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter.
4. Mix together a little, and add the yeast mixture.
5. Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk.
6. 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.
7. Add yeast dough and work well with hands (knead) for 10 minutes.
8. Add 2 Tablespoons flour and work well until dough does not stick to hands or board.
9. Make a ball of the dough and let it rise in a warm place for 3 hours.
10. Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces.
11. Fold dough over 3 times (like a business letter) and roll out as before.
12. Let dough stand (rest) for 20 minutes.
13. Fold dough over 3 times again, and roll flat and let stand 20 minutes.
14. Repeat the procedure (folding, rolling and resting) one more time.
15. Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar.
16. Place dough in form and let rise until dough reaches top edge of form (about 1 hour).
17. Bake in a 400u0b0F oven for 15 minutes, lower heat to 350u0b0F and bake 30 minutes longer, or until toothpick inserted in center comes out clean.
18. Turn cake over on a rack and cool.
19. Sprinkle with confectioner's sugar.
20. 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.
21. Here is a picture of one: imghttp://www.fantes.com/images/21425-1pandoro_small.jpg/img imghttp://www.fantes.com/images/21425-3pandoro_small.jpg/img.

pastry flour, yeast, water, pastry flour, sugar, egg, egg yolk, butter, pastry flour, sugar, butter, egg, egg yolks, vanilla, salt, pastry flour, cold butter, sugar, confectioners

Taken from www.food.com/recipe/pandoro-di-verona-60067 (may not work)