Activate the Yeast: Combine warm milk, yeast, and a teaspoon of sugar in a small bowl. Let it rest for 5–10 minutes until foamy.

Prepare the Dough: In a large bowl, mix flour, sugar, eggs, and the yeast mixture until a soft dough forms.

Add Butter: Gradually incorporate softened butter, mixing well after each addition until the dough becomes smooth and elastic.

First Rise: Cover the dough and leave it in a warm place for 2–3 hours, or until doubled in size.

Shape the Dough: Place the dough into a generously buttered Pandoro star-shaped mold.

Second Rise: Cover loosely and allow the dough to rise until it approaches the top of the mold, usually 1–2 hours.

Preheat the Oven: Heat the oven to 170°C (340°F).

Bake: Bake for 35–45 minutes until golden brown and cooked through. Cover the top with foil if it browns too quickly.

Cool the Bread: Let the Pandoro rest in the mold for 10–15 minutes before carefully turning it out onto a wire rack.

Dust and Serve: Once completely cool, generously dust with powdered sugar and slice before serving.