Mix 15 grams of fresh yeast with 60 ml warm milk, add a tablespoon of sugar and an egg yolk. Then add 50 grams of flour and mix well.
When the mixture has doubled, add 3 grams of yeast dissolved in 3 tbs of warm milk, add 100 g sugar, 1 egg, e mix well with 200 grams of flour. Add 30grams soft butter. Mix again and let rise for one hour.
Add 200 grams flour, the eggs, 25 grams sugar, salt, vanilla and mix well. Let it rise for about 12 hours in the refrigerator.
Take it out of the refrigerator, roll it out and add 140 grams of soft butter. Fold it and roll it into a rectangle. Fold the rectangle in three and let it rest in the refrigerator for 20 minutes. Repeat this procedure two more time.
After the third time in the refrigerator, form a ball and put it in the Pandoro mould. Let it rise for about 4/5 hours.
Heat the oven to 170°C, put the cake in the oven for 15 minutes. Lower the temperature to 160° C and let it cook for about 50 minutes. Take it out of the oven, when it has cooled, sprinkle powder sugar over the cake.