The evening before, prepare the aromatic mix by placing the grated orange peel, honey, vanilla and rum in a bowl. Stir to obtain a homogeneous mixture, cover the bowl with the film and let it rest for about 8 hours.

Now prepare the leavened dough by putting the flour in a bowl with water, honey and baking powder and knead the dough until you get a batter. Cover the bowl with the film and let it rise for about 2 hours.

When the batter is doubled in volume, you can proceed with the dough.
Pour into the mixing bowl, where there is the batter, flour, sugar, milk and aromatic mix. Put the hook and start working the dough at low speed.
Mix then add the egg, and work until almost to knead the dough.
Then add the melted but cold white chocolate.

Then, gradually add the cubed butter and the salt to the dough.

From time to time turn off the planetary, to make it cool, overturn the dough on a plane, then resume working

You will have to work the dough for about 30 minutes or until you get the classic veiling.

Pirlate the dough now bringing the ball with your hands towards your belly, so that it is perfectly smooth on the surface.
Put the dough in a bowl, cover with the film and let it rise in the oven with the light on for about 4 hours or until the dough is tripled.

Now place the dough on a plane and trying not to crush the leavening bubbles inside, take pieces of dough and make balls of 50 gr each.
Put the balls obtained with the smoothest surface towards the base of well-buttered pandoro molds.
Cover the mold with the film and let it rise until the pandoras come out of the molds, it will take about 4 hours.

Cook in the middle part of the oven at 175 ° for about 20/25 minutes.
Take out your pandorini and remove them from the molds, then let them cool

Cover them with icing sugar and serve your pandoris. Alternatively, immediately place them in a plastic food bag and seal everything well.