For the dough: 60 g of the leaven of bread, fueled 8-12 hours ago, 65 g of flour and 30 g water to combine in a mixer (I use HP). At first the dough will be very coarse and dry, but after a while the starter will be reduced. Starter should be smooth, not stick to hands and be soft to the touch. A Cup of starter to close and leave at room temperature for 4-6 hours, as long as it magnifies slightly more than doubled.

For the first dough: 1/4 - 1/2 tsp dry instant yeast (1/4 tsp - if the room in which to approach the dough cool and 1/2 tsp, if the room is warm ~more than 22 C) 1 tbsp warm water 7 tbsp (105 g) approached sourdough 3/4 Cup (115 g) unbleached all-purpose flour 1 large egg 2 tbsp. sugar dissolve the Yeast in water and leave for 5 minutes. Leaven divided into several pieces, connect them with flour, yeast, water and egg. The dough will be very steep, and at first it will seem that the dough will gather into a ball, without extra liquid, but after some time of active kneading, the dough will become smooth and soft. Add the sugar and knead the dough until it is completely dissolved and until then, until the dough will lag behind the walls of the Cup. This dough is very soft, very slightly sticky, and flavorful. To mix it easier with a mixer. Close the Cup with cling film and leave until then, until it will be tripled or even quadrupled and will not start to fall off, in a warm room it will take ~3-4 hours, or leave the first dough overnight in a cool pantry.

For the second dough: 14 tablespoons (200g) unsalted butter 1 1/2 cups (225 g) unbleached all-purpose flour 1/2 tsp salt Coming up the first dough 1 tsp. honey 4 large eggs 1 tbsp vanilla extract 2 large egg yolks 2/3 Cup sugar Butter room temperature beat white on high speed of mixer. The form vystelit paper - the bottom and increase sides. In the bowl of a mixer to combine the flour, salt, first approached the dough is divided into pieces, honey and 3 eggs. Knead the dough until it becomes off the edges of the bowl. Reduce speed of mixer and add the 4th egg, gradually increasing speed, until it is completely distributed. Then add in the same way, vanilla, sugar, raisins or candied fruit and egg yolks and knead the dough until, until it becomes smooth. Reduce speed and add in parts of the air whipped butter, the dough at this stage will form long strong strands of gluten and will have to stop the mixer to remove the dough from the nozzle. Add so the rest of the butter, very well vymeshivaem after each addition. The dough will be very sticky. To put it in shape. I have and it took up 1/3 of the form.

Leave the dough to rise at room temperature for 10-12 hours. It came almost to the end of the form.

Preheat the oven to 180 C, placing the grid at the lowest level and put the Pandoro bake for 40-60 minutes, checking the readiness of the splinter. Ready Pandoro leave the form for 30 minutes, then run knife between the form and Pandoro and carefully select. Allow to cool completely on a kitchen lattice.

Sprinkle the top with icing sugar.

The structure is delicate and porous.