Cereal Colomba - Golden recipe

Start kneading the first dough with all the ingredients and 2/3 of the water; when the dough begind to take shape, add the remaining water gradually and continue working until a smooth and elastic consistency is obtained. Check that the dough temperature is between 26-28°C. Leave to rise at 24°C for 12-14 hours or until the volume has quadrupled; in the morning the dough should appear flattened. Add the indicated quantities of CEREAL’EAT LIEVIATI, sugar, honey and salt; knead for some minutes then gradually add the egg yolks and continue working to achieve a smooth consistency. Add gradually ¾ of the indicated quantity of butter and then delicately add the remaining butter (melted at low temperature) and diced fruit. Check that the dough temperature is 26-28°C. Put in a rising room at 30°C for 50-60 minutes; divide into pieces of the required size, roll them up, place them on baking tins or boards and leave to ‘rest’ for another 15-20 minutes. Roll them up again, forming long loaf shapes and put them in suitable paper moulds. Put in a rising room at 28-30°C with relative humidity of about 70%, until the top of the dough almost sticks out of the moulds; if the room does not have a humidifier, the dough should be covered with plastic sheets. Leave the ‘Colombe’ exposed to the air for 10 minutes until a film appears on the surface. Cover with MANDORGLASS QUICK or BRIO BIG icing, decorate with almonds, sprinkle with granulated sugar and finally dust with icing sugar. Bake at 170-180°C, time depending on weight (reach 92-95° at the centre). The products must be wrapped in Molpefan bags the morning after baking.

Start kneading the first dough with all the ingredients and 2/3 of the water; when the dough begind to take shape, add the remaining water gradually and continue working until a smooth and elastic consistency is obtained. Check that the dough temperature is between 26-28°C. Leave to rise at 24°C for 12-14 hours or until the volume has quadrupled; in the morning the dough should appear flattened. Add the indicated quantities of CEREAL’EAT LIEVIATI, sugar, honey and salt; knead for some minutes then gradually add the egg yolks and continue working to achieve a smooth consistency. Add gradually ¾ of the indicated quantity of butter and then delicately add the remaining butter (melted at low temperature) and diced fruit. Check that the dough temperature is 26-28°C. Put in a rising room at 30°C for 50-60 minutes; divide into pieces of the required size, roll them up, place them on baking tins or boards and leave to ‘rest’ for another 15-20 minutes. Roll them up again, forming long loaf shapes and put them in suitable paper moulds. Put in a rising room at 28-30°C with relative humidity of about 70%, until the top of the dough almost sticks out of the moulds; if the room does not have a humidifier, the dough should be covered with plastic sheets. Leave the ‘Colombe’ exposed to the air for 10 minutes until a film appears on the surface. Cover with MANDORGLASS QUICK or BRIO BIG icing, decorate with almonds, sprinkle with granulated sugar and finally dust with icing sugar. Bake at 170-180°C, time depending on weight (reach 92-95° at the centre). The products must be wrapped in Molpefan bags the morning after baking.