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1
Preheat oven to 375 degrees F.
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2
Sift both types of flour, the baking powder, and salt together into a medium-sized mixing bowl; set aside.
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3
In a separate large-sized bowl, use an electric mixer to blend the sugar and butter until creamy.
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4
Add the eggs and mix until combined.
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5
When combined, stop the mixer and add the dry ingredients.
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6
Mix at a slow speed until combined.
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7
Add the milk, vanilla, orange oil, almond oil, and lemon oil.
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8
Stop the mixer and add the soaked raisins, fennel seeds, pignoli, and the lemon and orange peels.
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9
Mix until the dough is sticky and moist.
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10
On a floured counter top, gently shape the dough with your hands and divide it into 4 equal pieces.
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11
Form each piece into the shape of a mountain and place the dough mounds onto a baking sheet lined with parchment paper.
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12
Place in the oven and bake for about 35 minutes.
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13
To test for doneness, insert a wooden skewer into the mounds.
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14
If the mounds are done, the wooden skewer should come out clean.
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15
Let the Pandolce cool completely.
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16
Wrap each loaf with plastic wrap, taking care to ensure that the wrapping is airtight.
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17
Tie each loaf with a ribbon.
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18
The flavors will develop with time.
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19
The Pandolce can be stored for about 2 months.
