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1
In a small bowl, combine the water, yeast, sugar, 1 egg yolk, and 1/2 cup flour, and blend well.
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2
Cover with a damp towel and let rise in a warm place for 2 hours, or until doubled in bulk.
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3
On a clean work surface, mound 3 of the remaining cups of flour and make a well in the center.
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4
In a medium bowl, beat together 4 of the egg yolks, 1/2-cup sugar, the butter and 1/2 cup water.
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5
Add the yeast combination from above and mix well.
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6
Pour the entire mixture into the flour well and gradually mix the flour into the liquids to form a sticky dough.
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7
Knead the dough for 5 to 10 minutes, or use the dough hook attachment on an electric mixer.
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8
The dough should remain somewhat tacky, unlike bread dough.
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9
Grease or oil a large bowl and add the dough, turning to coat all sides.
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10
Cover with plastic wrap and let rise in a warm place for 2 hours.
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11
Punch down the dough and add the remaining flour, egg yolks, 1/2 cup water, egg, sugar and lemon zest and knead until blended, then knead for an additional 10 minutes on a floured work surface.
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12
Place in a greased or buttered bowl and cover with plastic wrap, then let rise for an additional 2 hours.
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13
Butter and flour two pandoro molds or coffee cans.
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14
Punch the dough down, divide it in 2, and roll each piece into a ball.
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15
Place one ball in each of the molds, and let rise for 1 1/2 hours.
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16
Preheat the oven to 375 degrees F. Bake the pandoro for 35 minutes, until a skewer inserted in the center comes out clean.
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17
Let rest for 10 minutes, then unmold and let cool completely.
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18
In a small bowl, combine the confectioners' sugar and water and stir well.
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19
Drizzle the pandoro with the mixture and serve in wedges.
