1 cup (stick) of butter at room temperature
4 eggs
1 1/4 cups (stick) of all-purpose flour
1 tablespoon of liquor of your preference
1 pinch of salt
Juice of 1/2 lemon
2 and 1/2 cups (stick) of wheat flour
2 tablespoons of vanilla extract (available at the supermarket)
Zest of 1 lemon
1 tablespoon of active dry yeast
Sifter's sugar to dust
1 cup (stick) of butter at room temperature
4 eggs
1 1/4 cups (stick) of all-purpose flour
1 tablespoon of liquor of your preference
1 pinch of salt
Juice of 1/2 lemon
2 and 1/2 cups (stick) of wheat flour
2 tablespoons of vanilla extract (available at the supermarket)
Zest of 1 lemon
1 tablespoon of active dry yeast
Sifter's sugar to dust
Beat the butter until creamy
Add the egg yolks one at a time, beating after each addition
Add the flour and beat for 15 minutes
Add the liquor, salt, and lemon juice and beat just to incorporate
Remove from the mixer and add the sifted flour with vanilla extract, gradually, and mix gently from bottom to top. Reserve
Beat the egg whites until snowy white, then add the lemon zest, active dry yeast, and mix slowly
Pour the egg whites over the dough and once again mix carefully so that the dough doesn't collapse
Pour into a prepared pan and bake in a medium-high oven preheated for approximately 40 minutes
Remove from the oven and unmold onto a wire rack
Dust with confectioner's sugar while the pandoro is still warm.
