PRE-DOUGH
Knead Dolce Ricorrenza CL, flour, brewer’s yeast, and water for about 15 minutes until a smooth, dry dough is obtained. Add the yolk, let it absorb, and finally add the soft butter. Let rise at 24–25°C for 12–14 hours, or until the dough has quadrupled in volume.
DOUGH
Work the quadrupled pre-dough with Dolce Ricorrenza CL and water until a smooth, dry dough is obtained. Add the sugar, honey, and flavorings, let them absorb, then add the yolks. Once the yolks are absorbed, add the soft butter and knead until a soft but firm dough is obtained. Add the slightly warmed fruit. Let the dough rest in a proofer at 30°C for about 1 hour, or until it has moved 2 cm from the previously marked line. Divide the dough and shape the colombe in the appropriate mold using the cross method or by dividing the dough into 3 parts. Let rise for 3–4 hours until the dough has tripled in its initial volume. Glaze and bake as usual.
