Easy homemade pandoro with one main dough

I tried this pandoro from TUORLO ROSSO's detailed blog recipe, with thanks. Excellent, fluffy and fragrant. I had no pandoro mould, but ordered one after this result. Somewhat involved but simple: respect rising times and folds.

INGREDIENTS FOR AN 800 g PANDORO

STARTER

100 ml ROOM-TEMPERATURE MILK

12 g FRESH YEAST

12 g CASTER SUGAR

70 g MANITOBA OR PANETTO FLOUR

I dissolve yeast in milk.

I add sugar.

Flour, to a batter.

I cover and rise in the switched-off oven with its light on for 1 hour.

DOUGH

220 g MANITOBA FLOUR

210 g TYPE 00 FLOUR

PLUS THE PREPARED STARTER

3 WHOLE EGGS (100 g)

3 EGG YOLKS (55 g)

50 ml WATER

150 g SUGAR

150 g ROOM-TEMPERATURE BUTTER

5 g SALT

GRATED ZEST OF 1 ORANGE AND 1 LEMON

2 TEASPOONS OF VANILLA EXTRACT

I mix orange and lemon zest with vanilla and reserve.

I put both flours and starter in a mixer with a hook.

I add yolks and whole eggs.

I add water and knead for 10 minutes, adding sugar gradually.

Once absorbed, I add soft butter cubes one at a time, waiting for each to absorb, and knead about 15 minutes.

I add salt.

I add citrus zest and vanilla and work a little more.

I butter the worktop and add dough.

I butter my hands for sticky dough and fold, lifting and bringing sides to the centre.

I turn and repeat folds 4 or 5 times to strengthen.

I form a ball in a large buttered container.

I cover and leave overnight in the switched-off oven; I left 12 hours.

It has risen greatly; I tip onto the worktop and wait for it to detach.

I gently spread.

I fold one side halfway.

Then close with the other.

I turn and fold halfway again.

Then close with the other side.

I turn seam-down and round, rolling and pushing down while rotating.

I put in a buttered pandoro mould or high-sided tin, cover and rise in the switched-off oven with its light on for 3 hours.

After 3 hours it has tripled and puffed.

I bake low in the oven at 180°C for 10 minutes, using fan mode, then 160°C for 40/50 minutes. Cover if browning. The source gives a probe centre temperature of 92/93 degrees, or a skewer should come out dry.

I cover the baked cake with a cloth, cool, invert out of the mould and dust with icing sugar. Very soft, fluffy and fragrant.

Fantastic with pistachio cream or Nutella. Keep sealed in a food bag.