I’ve also been looking all over for the right kind of pandoro mold, and it appears that sfbi now has them. I’m not sure what capacity they are, but they do look like the Italian type:

http://sfbi.com/pan_d_oro.html

I put in an enquiry about the material and the dimensions. Fingers crossed

Belated wishes for a very Happy New Year, Susan.

http://www.parshift.com/ovens/Secrets/secrets023.htm

And by the way, I love your website-you’re so thorough and awesome-an inspiration. I’m an infrequent bread baker but I love to make challah at least once a year.
Happy New Year to You!

I had to made a few little changes in the schedule, so that it fits for me but the result is so stunning.

http://chaosqueenskitchen.twoday.net/stories/6117134

I really like the tall, tinned, fluted panettone pan. (They’re temporarily out of stock but the porcelain mold looks good too.)

I’m not so sure I’m in love with the pandoro pan. It is non-stick and it does have the shallower points and it is generally shaped correctly. But it seems a little…squat. Not as tall as I expected. But maybe the perspective in the photo has mislead me.

I’ll use it anyway.

My Dad’s family celebrated 12th night, or the feast of the three king’s on Jan. 6, the day the three kings gave their gifts to the baby Jesus. So I’m going to make him pandoro. Or panettone. Or both. At least one of them will turn out right. I hope. Increases my odds a bit.

If the pandoro turns out well, I’m going to make some kind of lemon custard, cream filling, slice the pandoro across in one inch layers and put the filling between the slices, offsetting to make a Christmas tree. Then sprinkle with 10x for snow.

I’m going to use white raisins and dried apricots in the panettone.

I don’t have the osmotolerant yeast and no time to send away for it, so I’ll just have to increase the regular stuff. I suppose I could call Williams Sonoma or a few other places to see if they stock it locally, but I kinda doubt they’ll have it.