Pandoro - Filippo Berio

Ingredients

• 5g dried yeast
• 15 (approx.) strands of saffron
• 70 ml warmed milk
• 90g plain flour
• 1 egg yolk
• 20g caster sugar
• 100g caster sugar
• 2 whole eggs and 1 yolk
• 320g plain flour
• 30ml Filippo Berio Classico Olive Oil
• Zest of 2 lemons
• 45 ml milk
• Pinch of salt
• 125g unsalted butter (at room temperature)
• Filippo Berio Mild & Light Olive Oil for greasing the bowls etc
• Melted butter or cake release spray for greasing the mould
• Extra plain flour for dusting (when rolling out and laminating)
• Icing sugar for final dusting
• Raspberries and double cream to serve if preferred