Veronese Golden Butter Star Bread with Vanilla and Lemon

What you need

• 500 g (4 cups) bread flour, 150 g for the sponge, 200 g for the first dough, 150 g for the final dough
• 7 g (2 tsp) active dry yeast
• 80 ml (1/3 cup) whole milk, warm
• 140 g (2/3 cup) sugar, 12 g for the sponge, 60 g for the first dough, 68 g for the final dough
• 3 large eggs, room temperature
• 4 egg yolks, room temperature
• 190 g (13 tbsp) unsalted butter, softened, cut in small pieces
• 2 tsp vanilla extract
• 1 lemon, zest only
• 1 1/2 tsp salt
• 20 g (1 1/2 tbsp) butter, soft, for greasing the mold
• 3 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Stir the yeast, 12 g of the sugar and 150 g of the flour into the warm milk until a stiff paste forms. Cover and leave in a warm place until doubled, about 1 h.

2. 2

   Add 2 of the eggs, 2 yolks, 60 g of the sugar and 200 g of the flour to the sponge. Mix with a dough hook until the dough pulls together, 5 min.

3. 3

   Add 60 g of the butter, one piece at a time, kneading until each piece disappears. Cover and let the dough rise in a warm place until doubled, about 1 h 30 min.

4. 4

   Add the remaining egg, 2 yolks, the remaining sugar, the vanilla and the lemon zest. Knead until smooth, 5 min.

5. 5

   Add the remaining flour and the salt and knead until the dough is elastic, 5 min.

6. 6

   Add the remaining butter a few pieces at a time, kneading well between additions. Continue for 10 min, until the dough is glossy, silky and stretches without tearing. Cover and rest for 30 min.

7. 7

   Grease a 1 kg (2 lb) pandoro mold generously with the mold butter, getting into every ridge. Dust with a little flour and tap out the excess.

8. 8

   Shape the dough into a smooth ball and drop it in, seam side down. Cover and let it rise in a warm place until it reaches 1-2 cm (1/2 in) below the rim, 3-4 h.

9. 9

   Heat the oven to 180 °C (350 °F) in the last 30 min. Bake the pandoro for 20 min.

10. 10

    Lower the oven to 160 °C (325 °F) and bake for 30 min more, until a skewer in the center comes out clean. Cover loosely with foil if the top browns too fast.

11. 11

    Cool in the mold for 15 min, then turn out onto a rack and cool completely.

12. 12

    Dust with the powdered sugar and slice crosswise into star-shaped rounds.

Imported from vintagekitchennotes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.