Our pandoro has a 72-hour processing in which the two fundamental ingredients that compose it are enhanced: butter and sugar. The latter make the dough richer with a more closed alveolation, giving a more meltable structure in the mouth. It has an extra processing phase compared to panettone: demoulding. It is an operation done by hand, piece by piece, in which the product is removed from its aluminum mold unlike the panettone which remains in its paper mold. We strongly recommend keeping the pandoro near a heat source a couple of hours before enjoying it and then sprinkling it with the sachet of that sugar that we attach to the wrapping.