PRE-DOUGH
Work Top Lievitati, flour, yeast, water, and yolk for about 15 minutes until a smooth and dry dough is obtained, then add the soft butter.
Let rise at 24-26°C for 10-12 hours or until the initial dough volume has quadrupled.
DOUGH
Work the pre-dough with Top Lievitati and water until a smooth and dry dough is obtained. Add sugar, honey, and flavorings, let them absorb, and then add the yolks. Once absorbed, add the soft butter and work until a soft but resilient dough is obtained. Incorporate the slightly warmed fruit.
Let the dough rest in a proofing chamber at 30°C for about 1 hour, or until it has moved 2 cm from the marked point. Divide the dough and shape the colombe in the appropriate mold using the cross method or dividing the dough into 3 parts. Let rise for 3-5 hours until the initial volume has tripled. Glaze and decorate with almonds, powdered sugar, and crushed sugar. Bake in a static oven at 180°C or in a ventilated/rotor oven at 160°C depending on the size:
BAKING
– 1,000 g for 55 minutes (45 closed vent and 10 open vent)
– 750 g for 45 minutes (35 closed vent and 10 open vent)
– 500 g for 35 minutes (30 closed vent and 5 open vent)
