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1
Place all ingredients in the bowl of a stand mixer and whisk gently to combine.
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2
Cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 1/2 hours.
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3
Coat a large bowl with butter; set aside.
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4
Add 1 1/2 cups of the flour to the starter and, using the hook attachment on a stand mixer, mix on low until incorporated, about 1 minute.
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5
Add 1/4 cup of the sugar and mix until incorporated, about 1 minute.
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6
Add 3 of the egg yolks, mixing until each is incorporated before adding the next.
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7
Add half of the butter pieces, 1 or 2 at a time, waiting until each is fully incorporated before adding the next.
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8
Increase speed to medium and knead until dough is sticky and stringy, about 3 to 5 minutes more.
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9
Place dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
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10
Clean the mixer bowl.
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11
Gently place risen dough in the bowl of the stand mixer.
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12
Add remaining 1 1/2 cups flour, remaining 1/4 cup sugar, remaining 3 egg yolks, the whole egg, salt, vanilla, and zest.
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13
Turn the mixer to low and, using the hook attachment, knead until incorporated, about 1 minute.
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14
Add remaining half of the butter pieces, 1 or 2 pieces at a time, waiting until each is fully incorporated before adding the next.
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15
Increase speed to medium and knead until dough is sticky and stringy, about 5 to 8 minutes more.
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16
Meanwhile, coat a large bowl with butter.
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17
Place dough in the prepared bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
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18
Thoroughly coat a 9-cup pandoro mold with 1 to 2 tablespoons melted butter using a pastry brush.
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19
Sift flour into the mold to evenly coat, then tap out the excess (make sure to get all of the corners to prevent any sticking).
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20
Remove the risen dough from the bowl and transfer to the prepared mold (the dough should fill the pan about halfway).
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21
Cover with plastic wrap and allow to rise in a warm spot until the dough is about a 1/2 inch from the top of the pan, about 1 hour.
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22
Meanwhile, heat the oven to 375 degrees F and arrange a rack in the lower third.
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23
Bake the pandoro for 15 minutes, then reduce the heat to 325 degrees F and bake until the pandoro is dark golden brown and a cake tester inserted in the center comes out clean, about 20 to 25 minutes more.
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24
Cool on a wire rack for at least 10 minutes.
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25
Gently remove the cake from the pan and let cool completely on the rack, about 1 hour.
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26
When the cake has cooled completely, turn it upside down and dust generously with powdered sugar.
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27
Serve with and toasted almonds.
