Colomba

Place all the ingredients, except the butter, in the mixer and knead until a smooth and elastic dough is obtained.

Then, add the softened butter.

Place in a proofing chamber at 26-28°C with 70% humidity for 10-12 hours, or until the volume quadruples.

Mix all the ingredients in a stand mixer fitted with a paddle attachment for a few minutes.

Let the glaze rest for at least 1 hour before use.

Usage tip: Prepare the glaze the night before and use it the following day.

Porre in impasPlace the pre-dough, FiorFiore Leaven-Gold, and water in the mixer and knead until a smooth and elastic dough is obtained.tatrice il preimpasto, FiorFiore Leaven-Gold e l’acqua e lavorare sino ad ottenere una massa liscia ed elastica.

Gradually add the egg yolks, sugar, and softened butter, and finally, the colomba flavoring and candied fruit.

Place the dough in a proofing chamber at 28-30°C with 70% humidity for 45 minutes.

Divide into the desired size, roll, and let it rise in a warm environment for 15 minutes.

Shape the Colombe using the cross method or by dividing the dough into three parts and placing it in the appropriate molds.

Let it rise in a proofing chamber at 28-30°C with 70% humidity for 4-6 hours, or until the dough reaches the edge of the mold.

Allow to air dry until a slight skin forms on the surface.

Cover the surface of the Colomba with a generous layer of glaze, and decorate with almonds, plenty of sugar granules, and powdered sugar.

Bake at 180-190°C for 30-60 minutes, depending on the size of the portions.

Immediately after baking, turn the Colombe upside down using the appropriate rods and let the finished product dry for 12 hours before packaging.