Before I started to bake it by myself I was very convinced that it is absolutely impossible to prepare it home-made. At least impossible for me, while I was admiring all those capable food-bloggers that were continuously surprising me with their perfectly raised Pandoro.
And I was wrong, I was very wrong, now I bake it year after year. It is so natural for me to take care of my Pandoro dough all day long. At the end only the time you need to prepare it is long, for the rest, if you are able to bake a brioche, or other yeast dough (bread for example) I'm sure you will enjoy preparing it.
I've found the recipe in the web, almost everybody is using this recipe to bake a classic Pandoro. It works perfectly and the quantity of butter in the dough is exact. If after reading the recipe you get a bit demoralized (it's a long reading after all!), don't give up, just remember the picture of my Pandoro and how beautiful your Christmas table would be with this fluffy and tall desert!
