PRE-DOUGH
Mix Top Lievitati, flour, brewer’s yeast, and water for about 15 minutes until a smooth and dry dough is obtained, then incorporate the soft Risolì. Let the dough ferment at 22°C for 12-14 hours or until the initial volume of the dough has quadrupled.
DOUGH
Work the quadrupled pre-dough with Top Lievitati, yeast, and water until a smooth and dry dough is obtained. Add sugar and flavors, let them absorb, then incorporate the soft Risolì and work until a soft but elastic dough is obtained. Fold in the slightly warmed fruit. Let the dough rest in a proofing chamber at 30°C for about 80 minutes, or until it has moved 3 cm from the previously marked point. Divide the dough and shape the colombe in the appropriate mold using the cross method or by dividing the dough into 3 parts. Proof for 4-5 hours until the dough has tripled in volume. Glaze and decorate with almonds, icing sugar, and sugar grains. Bake as usual.
GLAZE
Mix all ingredients in a planetary mixer for a few minutes until fully combined. Let rest at room temperature for 1 hour before use.
