Pandoro brioche with milk cream

Prepare the milk cream by putting all the ingredients cold into a saucepan and bringing to the heat, cooking until boiling.

Transfer the cream to a cold plate and let it cool with cling film directly on the surface.

Combine the milk and egg to obtain a smooth mixture.

In a stand mixer with the paddle attachment, work the flour with the yeast and half of the milk and egg mixture.

When it has been absorbed, add the sugar, salt and the remaining liquids a little at a time.

Replace the paddle with the dough hook and incorporate the soft butter, one piece at a time.

When the dough is smooth, do a round of folds and let rise until doubled.

Divide the dough into portions of about 170 g, shape into balls and let them double again in the molds.

Brush the surface with a mixture of egg and milk and bake in a hot oven at 180° for about 15 minutes.

Let cool slightly, cut and fill with the cold milk cream.