PRE-DOUGH
Work Top Lievitati, flour, brewer’s yeast, water, and egg yolk for about 15 minutes until a smooth and dry dough is obtained, then incorporate the soft butter.
Let the dough ferment at 22-23°C for 12-14 hours or at least until it has tripled in volume.
DOUGH
Work the pre-dough with Top Lievitati and water until a smooth and dry dough is obtained. Add sugar, honey, and flavors, let them absorb, then incorporate the egg yolks. Once absorbed, add the soft butter 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 1 hour or until it has moved 2 cm from the mark. Divide the dough and shape the colombe in the appropriate mold using the cross method or dividing the dough into 3 parts. Proof for 3-5 hours until the dough has tripled in volume. Glaze and decorate with almonds, icing sugar, and sugar grains.
Bake in a static oven at 180°C or in a ventilated/rotor oven at 160°C depending on the size:
• 1000 g for 55 minutes (45 with vent closed and 10 with vent open)
• 750 g for 45 minutes (35 with vent closed and 10 with vent open)
• 500 g for 35 minutes (30 with vent closed and 5 with vent open)
