Serving suggestions Pandoro should be en- joyed warm. Before eat- ing it, it should be placed in a bag and next to a heat source for a few hours. Thiswill allowyou to taste all the nuances of its flavour. It should be cut with a serrated knife from the top down, without squishing it to not ruin its airiness. If there is any leftover after having served it, just close it back up in its bag and leave it in the box. FOURTH DOUGH • zeta flour 2.650 g • granulated sugar 662 g • block of butter 1.767 g • salt 88 g • eggs 607 g • egg yolks 397 g • emulsion Knead third dough together with the flour, butter, egg yolks and eggs. Once the dough is firm and does not break when stretched, add the sugar and knead until it reaches the same consistency. Then add the salt. When the dough is smooth, add all the emulsion and finish the dough. Cover and let rest for 45 minutes, then cut off the desired portion, shape the dough into a ball and place in the mould. Let rise, then bake at 170°C for the time needed based on the size. Let cool in the refrigerator. Once completed cooled, turn over and remove from mould. 41
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