Pandoro with Occelli® butter

Crumble the brewer's yeast and dissolve it in a little warm water.

In a bowl, mix 75 g of flour with 20 g of sugar: also add the dissolved brewer's yeast and an egg yolk and work everything until the ingredients are well combined into a homogeneous dough. Cover the dough with a clean cloth and let it rise for 2 hours.
After this time, work the dough again after adding these ingredients: 170 g of flour, 3 egg yolks, 100 g of sugar and 30 g of soft Occelli® butter, at room temperature and cut into small pieces.
Then put the resulting dough back to rise, again for 2 hours.

After two hours of leavening, take the mixture and knead it for the third time, adding 405 g of flour, 80 g of sugar, 3 egg yolks, 1 whole egg, 40 g of butter (always softened and chopped) and the grated lemon zest. Let the mixture rise again for another 2 hours, then add an egg yolk and the cream and knead again: the consistency should be soft, but elastic.

Roll out the dough on the work surface until you get a square. Add 200 g of soft butter cut into cubes, placing them in the center of the square. Lift the edges of the dough and fold it over the butter, then roll it out again into a square and fold it: this process must be done three times. Then let the dough rest for half an hour.

Grease the appropriate pandoro mold well with Occelli® butter and arrange the dough in it, after having worked it a little more. Then let it rise in a warm place until it has reached the edge of the mold.

Bake the pandoro in a preheated oven for half an hour in total: at 190°C for the first 20 minutes, at 175°C for the last 10.

Once baked, turn the pandoro upside down on a plate and wait for it to cool down to sprinkle it with plenty of icing sugar. Now you can serve it!