Classic Colomba Recipe by Maestro Fabrizio Fiorentini

Classic dove recipe with mother yeast

The classic dove recipe includes two doughs.

first dough
ingredients
4 kg soft wheat flour Soul of Pastry Lievitati or soul of Pastry Grand Riserva delle Festa
1.2 kg mother yeast
2.1 kg of water (18 ° C – 20 ° C at Max)
1.3 kg of granulated sugar
1.1 kg of yolks
1,5 kg butter (at room temperature)
procedure
Start mixing only with yeast, flour and water, make work for about 10 minutes at first speed. After 10 minutes, when the dough is well crowned, insert the yolks and sugar slowly, then the butter at room temperature. In the end, the temperature of the dough must be between 25 ° C and 28 ° C. It is recommended to a water temperature between 18 ° C and 20 ° C (preferable 18 ° C).
Put the dough to rise at a temperature not exceeding 26 ° C – 27 ° C for 10/14 hours and in any case until tripling the initial volume.

in view of the second dough it is recommended to prepare aromatic pasta in this way:
200/300 G Aromatic Pasta of Candied citrus
2.5 kg butter
300 g honey
Mix the ingredients and compose a large aromatic pasta, to be kept in the refrigerator for the second dough. The aromatic pasta thus composed must be brought to room temperature before being used in the second dough.

second dough
ingredients
1,5 kg soft wheat flour soul of Pasticceria leavened or of Pasticceria Grand Reserve of Festivals
50 g malt
1.1 kg of granulated sugar
Aromatic pasta with candied citrus with butter and honey (prepared the day before, see above)
1 kg yolks
80 g salt
4.5 – 5 kg of candied orange peel
procedure
Put the first dough together with flour and malt, work at first speed for 10 minutes. Add the sugar in several phases and the yolks slowly and gradually, add the salt at the beginning or half of the yolks. Gradually add the candied pasta composed with butter and honey, which we mixed the day before, until completely absorbed. If the consistency should seem too hard to soften with 300/400 g of water (optional). Make the dough point for about 1 hour and 30 minutes at 30 ° C in a covered container. Proceed with the first forming, with 900 g dough sections, to which to give a round forming. After the forming to keep to rest for 30/45 minutes at a no longer lower temperature than 25 ° C. Form a filton and put in the classic mold for dove. When the dough has filled 75% of the mold (the time varies from 3 to 4 hours) glaze and decorate with large grains of sugar and almonds. Go to cooking for about 50 minutes at 170 ° C, turn over and let it cool for at least 6/7 hours before packaging.