Colomba

First dough
8,000 g                 Flour
3,600 g                 Water
2,000 g                 starter yeast
2,600 g                 sucrose (don’t exceed this amount or you will suffocate the yeast)
2,200 g                 Egg yolks
3,300 g                 Butter
 
Second dough
2,000 g                 Flour
60 g                       Malt
2,400 g                 Sucrose
330 g                     Honey
200 g                     Egg yolks
3,300 g                 Butter
8,000 g                 Candied fruit
400 g                     Water
Flavourings to taste
110 g                     Salt
 
THE RULES FOR A GOOD DOUGH

1. For the best dough, use an electric mixer.
2. In the first dough, add all the water with 300 g of sugar, all the starter yeast and 500 g of egg yolks. Mix it slightly and then add all the flour.
3. Once the dough has structure, add the sugar in batches, allowing it to absorb each time then alternate egg yolks at room temperature and softened butter.
4. Always allow an ingredient to absorb into the dough before adding another.
5. The first dough should be between 26-28°C.
6. Once the first dough has tripled in volume, add the flour and malt and continue as you did for the first dough.
7. Leave the second dough to rise for 20 minutes and then another 40 minutes in the mould.
8. If the dough is left to rise at 28°C, it will raise correctly in 6/8 hours.
9. ENSURE THE HUMIDITY IS CORRECT SO THAT A FILM DOES NOT FORM ON TOP OF THE DOUGH.