Put the cold butter between two sheets of baking paper and gently hit it with the rolling pin to make it more elastic.

With a fork, mix the butter with the vanilla, honey and melted white chocolate (make sure the chocolate is not hot or it will melt the butter).

Remove 35 gms – 1 ¼ oz. of this mixture and keep it in a bowl in the fridge.

Put the remaining mixture between two sheets of baking paper and gently shape it into a ½ cm thick rectangle. Put it in the fridge for 1 hour.

Mix all the ingredients together in a bowl, until smooth. It will be a quite liquid mixture. Keep it aside to proof for 1 hour, or until doubled in size.

Put all the ingredients, apart from the beurrage mixture, in the bowl of an electric mixer fitted with a paddle attachment. Knead well until the mixture is smooth and elastic, then add the 35 gms – 1 ¼ oz. of beurrage mixture that you had reserved in a bowl. Keep kneading, slowly, until the butter gets absorbed.

Make the dough into a ball and keep it aside to proof for 1 hour, or until doubled in size.

Put all the ingredients in the bowl of an electric mixer fitted with a paddle attachment. Knead well until the mixture is smooth and elastic. You will know it is ready when it stretches around the paddle attachment, like a mozzarella string stretching out of a pizza! It is going to take a while, so be patient and don’t add any flour.

Make the dough into a ball and keep it aside to proof for 1 hour, or until doubled in size.

Roll the dough into a 1 cm thick rectangle. Give the dough a simple 3 fold turn i.e. fold 1/3 on top of the central 1/3 and then the other 1/3 on top of it. Cover the dough with cling wrap and put it in the fridge for 30 minutes.

Roll the dough in a long rectangular shape. Position the beurrage so that it covers 2/3 of the dough as shown. Give the dough a simple 3 fold turn i.e. fold the 1/3 without butter on top of the central 1/3 and then the other 1/3 on top of it.

Press it down with your hands to seal the middle.

Turn the dough so that the closed sides of the dough are on the left and right with the join vertical. Roll until you get a 1.25 cm – ½ inch thick rectangle. Make sure to roll mostly upwards and downwards (and only a little bit sidewards).

Give the dough a simple 3 fold turn i.e. fold 1/3 on top of the central 1/3 and then the other 1/3 on top of it. Cover the dough with baking paper and put it in the fridge for 30 minutes.

Give the dough another more simple 3 fold turn and let it rest in the fridge for 30.

Give the dough another more simple 3 fold turn.

Then fold it onto itself and form a ball.

Put it into a Pandoro tin (greased and dusted with flour), with the smoother side at the bottom (as that will be the top of the Pandoro).

Let it proof, loosely covered, for about 5 hours or at least until the dough reaches the border of the tin.

Bake in a pre-heated oven at 160°C – 320°F for 30 minutes, then reduce the temperature to 150°C – 300°F and use a pot holder to keep the oven slightly ajar. Bake for another 30 minutes or until a toothpick inserted in the middle comes out clean.

Keep the Pandoro in the tin for at least 6 hours before unmoulding, to avoid the risk of deflating. I left it overnight.

Generously sprinkle with vanilla flavoured icing sugar before serving.