Pandoro filled with salted caramel

My previous pandoro rose longer; this is faster, soft and fragrant. My 750 g mould overflowed, so next time use a kilogram mould. Salted caramel filling, recipe on the blog, makes it indulgent. Some work but rewarding.

INGREDIENTS FOR A 1 kg MOULD

EMULSION PREPARE THE DAY BEFORE

30 g BUTTER

30 g WHITE CHOCOLATE

1 TABLESPOON OF MARSALA

15 g HONEY

1 TABLESPOON OF VANILLA EXTRACT

STARTER

100 g LUKEWARM MILK

12 g FRESH YEAST

70 g MANITOBA OR PANETTONE FLOUR

12 g SUGAR

DOUGH

220 g MANITOBA OR PANETTONE FLOUR

210 g TYPE 0 FLOUR

150 g SUGAR

100 g WHOLE EGGS (about 2)

55 g YOLKS (about 3)

150 g BUTTER

50 g WATER

5 g SALT

ZEST OF 1 ORANGE

ZEST OF 1 LEMON

The night before, I melt chocolate and butter, add honey and Marsala.

I mix, cover and refrigerate overnight.

Next morning, I remove emulsion, dissolve yeast in warm milk and add starter flour and sugar.

I mix, cover and rise half an hour.

I put both dough flours and starter in a stand mixer.

Eggs and water.

I knead and gradually add sugar once forming dough.

I gradually add softened butter cubes until incorporated.

I add salt, then room-temperature emulsion and citrus zest.

I knead 10/15 minutes until elastic, butter mould and worktop, turn out and fold sides, turn and fold again.

I cover with a bowl and rest 15 minutes.

I fold again and rest covered 10 minutes.

I fold and put in mould, cover and rise in switched-off oven with light on for 6 hours to the rim. My small mould rose greatly after 5 hours and a half.

I preheat fan oven to 180°C and bake 10 minutes.

I reduce to 160°C and bake 40 minutes, covering if darkening. Rest 10 minutes and unmould.

I make a hole in each section with a skewer and pipe salted caramel through a long nozzle.

I dust icing sugar. HAPPY HOLIDAYS 🎄🍾🥂🥰!