| after 2 hours mix OZ 13 (375 grams) of flour with OZ 3 (80 grams) of sugar |
add 3 yolks and 1 eggsOZ 1+1/2 (40 grams) of butter and mix | 
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| mix the new dough with the leavened one |
grate one lemon peel | 
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| add to the dough |
knead the dough for 10 minutes and make it leaven for at least 1 hour | 
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| take the dough, it should be smooth and elastic |
add the yolk | 
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| add the cream |
roll out the dough as wide as possible | 
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| spread out the butter |
fold and roll out the dough at last 3 times, then make a ball and let it rest no less than 30 minutes | 
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| knead the dough for 5 minutes |
grease the baking pan with butter | 
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| put the dough in and let half pan free |
let the dough leaven up to the top | 
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| put into the oven at F 350 (180 C), put a bowl with water in.Use the ventilated program.after 20 minutes reduce the temperature to F 320 (160 C) for 20 minutes again |
let the pandoro cool | 
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| sprinkle with sugarpowder |
the pandoro is good cold, but tepid is better, due its flavors Merry Christmas! | 
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