Pandoro Cake - yeast

Method

• Dissolve the yeast in the warm water, add the sugar, the egg yolk, and the flour.
• Knead until the mixture is smooth and uniform in consistency.
• Cover and let rise until it has doubled in size, approximately 50 to 60 minutes.
• Add the starter to the yeast dissolved in the water, then add the sugar, flour, and egg.
• Knead vigorously, then add the butter, kneading until it is completely incorporated.
• Cover and let the dough rise until it has doubled in size, approximately 45 minutes in a warm area.
• Add the eggs, the sugar, the flour, the salt, and the seeds of the vanilla pod to the dough; knead the dough until all the ingredients have been completely incorporated, approximately 8 to 10 minutes.
• Flatten the dough, fold it over, place it in a bowl greased with some butter and let it rest, covered, for approximately 1 hour, until it has doubled in size.
• Place the bowl in the refrigerator for 30 to 40 minutes.
• Place the dough on the work surface and roll it out with a rolling pin into a square, place the butter in the center.
• Bring the 4 corners of the dough to the center enclosing the butter, delicately roll out the dough to a rectangle and fold the rectangle into 3 parts.
• Refrigerate the dough for 15 to 20 minutes, roll it out again to a rectangle and fold it over into 3 parts, refrigerate for an additional 15 to 20 minutes.
• Repeat this step once more and refrigerate for another 15 to 20 minutes.
• At this point, shape the dough into a ball, kneading it on the work surface with buttered hands.
• Place the dough in a 3 liter, star-shaped buttered Pandoro cake pan, approximately 20 centimeters high.
• Cover the dough and let it rest until it reaches the top of the pan.
• Bake in a preheated oven at 170C for 15 minutes then lower the oven temperature to 160C for an additional 10 minutes.