1° DOUGH

Ingredients:

	g	%
Panettone flour Dallagiovanna	4800 g	34,84 %
Mother dough dry balance power Dallagiovanna	1200 g	8,71 %
Fresh yeast	5 g	0,04 %
Water	3150 g	22,87 %
Sugar	1620 g	11,76 %
Eggs yolk pasteurised	1500 g	10,89 %
Butter	1500 g	10,89 %
Total	13775 g	100,00 %

 

Process

In a stand mixer add flour, mother dough dry, fresh yeast, water and butter and start mixing.

When you obtain a proper dough, add ½ of sugar and ½ od eggs yolk, knead and add the second part of sugar and eggs yolk. 

Time of kneading: max 20 minutes

Final temperature: 26-28°C

Prepare in advance for the second day a mix of: orange peel paste, vanilla Bourbon paste, vanilla beans, honey.

 

2° DOUGH

Ingredients:

	g	%
1° DOUGH	13775 g	64,40 %
Panettone flour Dallagiovanna	1200 g	5,70 %
Enzymes Dallagiovanna E-Life	240 g	1,14 %
Sugar	330 g	1,56 %
Vanilla Bourbon paste agrimontana	150 g	0,71 %
Acacia honey	150 g	0,71 %
Eggs yolk pasteurised	900 g	4,27 %
Salt	105 g	0,50 %
Butter	2400 g	11,40 %
Water	600 g	2,85 %
Orange peel paste candied agrimontana	1200 g	5,70 %
Vanilla beans	12 g	0,06 %
Total dough	21062 g	100,00 %
Candied orange in cube 10x10 agrimontana	5000 g	19,18 %
Total ingredients under suspension	5000 g	19,18 %
Total	26062 g

PH first dough matured: 5,20/5,40

 

Process:

In a stand mixer add the first dough quadrupled in volume, flour, and enzymes.

Let it knead very well and add the sugar with 1/3 of egg yolk.

When the dough it’s well knead add honey, vanilla paste, vanilla beans, orange paste, sugar and 1/3 of egg yolk.

Continue to mix and then add the salt and the last part of egg yolk.

Add the butter and finish with the water.

When the dough it’s smooth and homogeneous, add the candied orange in cube.

Let the dough stand for 45 minutes.

Then start weight the dough and form each piece. Then let them rest other 10 minutes.

Now it’s important to form them properly to insert them in the special colomba mould.

Put the mould in the proofer at 33°C for 4-6 hours.

For mould of 750 g: bake at 170°C for about 40 minutes.

 

Colomba with glaze: weight 750 g of dough per mould

Attention: time and temperature may change according to the equipment available.

 

COLOMBA GLAZE

 

g 600 almond flour no peel

g 1000 sugar

g 5 cocoa powder 22-24%

g 100 corn starch

g 400/500 pasteurised white eggs 

g 500 whole almond with peel

g 750 sugar in grain

 

In a stand mixer add almond flour, sugar, cocoa powder, and corn starch, gradually add the white eggs to obtain the right structure.

Prepare the glaze the day before, and let it rest overnight.

The day after glaze the colomba and add in top the whole almond and the sugar in grain.