the recipe

Ingredienti (secondo impasto: 41502 gr)

• FIRST DOUGH+
• 3000 g Dolcevivo
• 600 g Water
• 3200 g Butter
• 2600 g Sugar
• 2200 g Egg yolks
• 350 g Orange paste
• 350 g Honey
• 160 g Salt
• 8000 g Candied orange
• 30 g Vanilla

Directions (first night dough)

1. Knead Dolcevivo with the water and the fresh brewer's yeast, until obtaining a correct gluten network.
2. Add in more steps the egg yolks and when these will be completely absorbed, add the butter in more steps.
3. Close the dough at 24/26 degrees and put into the proofer at 22 degrees for 12 hours or bring the dough to quadruple

Directions (second dough)

1. Place in a mixer Dolcevivo, the first dough, the water and knead until obtaining a homogeneous mixture.
2. Add gradually sugar and egg yolks alternately. Before finishing the yolks, add the salt.
3. Add in three times the butter, in which we have added honey, vanilla and orange paste, always respected the times of absorbing and kept the dough properly wrapped.
4. Add the raisins and the candied orange let it turn only the time that are distributed in the dough.
5. Close the dough at 26 degrees and put in covered dough tub rest for about 1 hour.
6. Divide in pieces of 1100 grams the dough for “Colomba” of 1 kg.
7. Give to the paste a pre-form and after few minutes a second form, splitting the body and the wings, place it in the molds.
8. Let it rise at 30 degrees with 75% U.R. for about ¾ hours.
9. Finish and cook it in ventilated oven at 165 degrees for about 55 minutes, check the temperature at heart (93 degrees) before turning out.
10. Bake it, flip until completely cooled.