Recipes
Products used
Campionario del Gusto®
Colomba Recipe
Discover all the steps of our recipe for our special Colomba using high-quality ingredients.
Pre-mix
Ingredients
| OlMix Ricorrenza | 600g |
| Flour W>340 | 200g |
| Water | 400g |
| Class A egg yolk | 100g |
| Softened butter | 200g |
| Baker’s yeast | 1g |
Method
Knead all the ingredients, except the butter, until a uniform dough is obtained. Blend in the softened butter and continue to knead until the dough is smooth and uniform (final temperature: 26-28°C).
Leave to rise in a proving cabinet at 22-24°C and RH 80% for 10-12 hours or until it is five times the initial volume.
Leave to rise in a proving cabinet at 22-24°C and RH 80% for 10-12 hours or until it is five times the initial volume.
Final dough
Ingredients
| Pre-mix | 1.501g |
| OlMix Ricorrenza | 400g |
| Sugar | 250g |
| Class A egg yolk | 150g |
| Softened butter | 200g |
| Candied citrus peel | 600g |
Method
Knead the pre-dough with the mix to form a dough that is uniform, smooth, elastic and suitably stringy in structure. Gradually add the egg yolk, sugar and creamed butter, as well as any flavourings.
Knead well until completely absorbed. Lastly, add the candied orange peel (final temperature: 26-28°C).
Allow to rise in the cabinet for about 60 minutes. Divide into the desired weights, roll into balls and leave to rest for about 15 minutes. Roll again and place in the moulds. Leave to rise in a proving cabinet at 30-32°C and RH 70% for 4-6 hours or until the dough reaches the edge of the mould.
Cover with icing and decorate with almonds, pearl sugar and icing sugar.
Bake in a static oven at 180°C (the final 10-15 minutes with the valve open) or in a fan oven at 160°C for about 40 minutes for 500 g items / about 50 minutes for 750 g items / about 60 minutes for 1 kg items. Core temperature 95-97°C. As soon as it comes out of the oven, hang upside down with suitable skewers and leave to dry for at least 12 hours before packaging.
Knead well until completely absorbed. Lastly, add the candied orange peel (final temperature: 26-28°C).
Allow to rise in the cabinet for about 60 minutes. Divide into the desired weights, roll into balls and leave to rest for about 15 minutes. Roll again and place in the moulds. Leave to rise in a proving cabinet at 30-32°C and RH 70% for 4-6 hours or until the dough reaches the edge of the mould.
Cover with icing and decorate with almonds, pearl sugar and icing sugar.
Bake in a static oven at 180°C (the final 10-15 minutes with the valve open) or in a fan oven at 160°C for about 40 minutes for 500 g items / about 50 minutes for 750 g items / about 60 minutes for 1 kg items. Core temperature 95-97°C. As soon as it comes out of the oven, hang upside down with suitable skewers and leave to dry for at least 12 hours before packaging.
