Traditional colomba

Mix the flour with sugar, add water at a temperature of 24 °C, and after 15 minutes of processing incorporate softened, creamy Traditional Butter and half of the egg yolks. 

After 2 to 3 minutes, add the sourdough starter and the rest of the egg yolks.

Knead the dough until it is silky and elastic, taking care that it does not become too shiny (so it is not overworked); the kneading process should take no longer than 25 minutes.

Leave the dough to rise in a covered bowl for 10-12 hours at 26-28 °C.

Start the dough by adding the flour and flavourings to the dough, knead the mixture until firm.

Incorporate the sugar, honey and half of the egg yolks, work the mixture until it is all smooth.

Add the salt with a little egg yolk. When the dough is reformed, add the Traditional Butter and remaining egg yolks. Gradually incorporate the water and add the fruit once the dough is well mixed.

Work the dough to ensure that the fruit is evenly distributed, then stop the mixer.

Weigh out the loaves and roll them into a cylindrical shape, place them on a wooden board and leave them to mature in a proofing box at 28 °C for about 40 minutes.

After this, round the loaves firmly again and put them in the baking containers.

Leave the dough to rise to the rim in a proofing box at 26-28 °C and 60-65% humidity.

Before baking, glaze the dough and sprinkle with granulated sugar and natural almonds. The dough takes between 5 hours and 7 hours to prove in the tin, depending on the strength of the dough.