Pandoro Di Verona

Put a heaping tablespoon of flour in a cup, crumble the brewer's yeast into it, and dissolve everything with a tablespoon of lukewarm water

This should result in a very soft dough that you will let rise for about twenty minutes until it has more than doubled in volume

Now put 65 g of flour, a heaping tablespoon of sugar, one egg, one yolk, and 10 g of butter (a small knob) just melted into a small bowl

Add the yeast from the cup that has already risen and work the new dough for four or five minutes in the same bowl to combine all the elements well

Cover the bowl and place it in a warm place for an hour until this new yeast has doubled in volume

At this point, put 130 g of flour, two more tablespoons of sugar, 20 g of melted butter, one egg, two yolks, a pinch of vanilla, and a pinch of salt on the kitchen marble table

Combine the second yeast from the bowl and with your hand work all the ingredients, vigorously beating the dough which is quite soft