Colomba Pasquale Olivieri 1882 the recipe
Ingredients
For the 1st dough
Flour W 330 270 g
Mother yeast 100 g
Cane sugar 90 g
Yolk 100 g
Water 80g
Butter 110 g
For the 2st dough
Flour w 330 70 g
Cane sugar 70 g
Acacia honey 25 g
Yolk 80 g
Butter 170 g
Salt 5 g
Vanilla 1 pod
Chopped candied orange 100 g
For the frosting
Toasted and ground dried fruit 50 g
Sugar 30g
Corn starch 10 g
Albumen 18 g
Process 1st mix
Put the sugar and water at a temperature of 28°C into the mixer, add the flour and yeast and, once the gluten mesh is formed, incorporate the butter and egg yolks. leaven in a cell for 14 hours at a temperature of 25 °C and in any case until its volume has tripled.
Process 2st mix
Take the dough prepared the day before, add the flour and, when the gluten mesh has formed, incorporate the sugar with the honey, the egg yolks then work the dough until it becomes smooth again. Add the soft butter with salt, vanilla and chopped orange. Make the pieces, put them in a cell with a temperature of 30°C and a humidity of 60% and let them rise up to the edge of the mold (about 5 hours). When ready to bake, glaze with a layer of icing
cooking
Bake in the oven at 160 degrees (preheated in good time) for 55 minutes/one hour, for the size of a Colomba weighing one kilo. As soon as the Colomba is taken out of the oven, it must be skewered at the base with two skewers to be able to turn it upside down and keep it suspended upside down to cool until the next day so that it remains airy
