Easter Colomba recipe with our new complete mix for large leavened cakes: Volare®

Easter Colomba recipe with our new complete mix for large leavened cakes: Volare®

To repeat the success of Christmas Panettone, Il Granaio delle Idee offers the recipe for an Easter Colomba cake made with Volare®, the complete professional mix dedicated to large sweet leavened cakes to be baked all year round. Volare® is the new complete mix for pastry dedicated to Panettone, Pandoro, Easter Colomba... Ideal for the creation of clean label and artisan products, because it does not contain chemical emulsifiers. The secret lies in its innovative enzymatic formulation, which naturally gives the finished product an extraordinary softness and unique lightness, for longer.

Go to the product page: mix for pastry Volare®.

 

What are the characteristics of our complete mix Volare®?

Volare® is easy to use, as it is composed of two complete ready-made mixes: Mix Madre, to be used in the first dough, and Mix Padre, to be used in the second dough. You only need to weigh yeast, water, sugar, eggs and butter. It allows to customize leavened cakes with flavors and inclusions of your choice. With this semi-finished product, the dough will be more stable and easier to work. Finished products will be characterized by excellent volume and wide alveolation. Volare® ensures the maintenance of freshness and extreme softness of the artisanal product over time.

 

Easter Colomba cake Recipe with Volare®

First dough ingredients

  • Mix Madre 4 kg

  • Brewer’s yeast 8 g

  • Water 1,8 L

  • Sugar 500 g

  • Egg Yolk 550 g

  • Butter 800 g

  • Total approx. 7,65 kg

 

First dough procedure

Mix the Mix Madre, brewer's yeast and water on first speed for about 15 minutes until the dough is smooth and dry. Incorporate the sugar, then the egg yolk and finally the butter with first speed for 10-15 minutes each, until the dough is smooth and dry. Note: add each ingredient in 2-3 times. Final dough temperature 27-30°C. Leave to rise in proofing chamber at 29-30°C with 60% humidity for 13-14 hours, until quadrupled in volume.

 

Ingredients of second dough

  • First dough

  • Mix Padre 1 kg

  • Water 200 ml

  • Sugar 800 g

  • Egg yolk 500 g

  • Butter 800 g

  • Candied orange 3 kg

  • Grated orange peel to taste

  • Grated lemon peel to taste

  • Vanilla pods 1

  • Tot. (including first dough) Ca. 13.95 kg

 

Second dough procedure

Mix the first dough, Mix Padre and water with first speed. Incorporate the sugar, then the egg yolk and finally the butter with first speed for 10-15 minutes each, until the dough is smooth and dry. Please note: add each ingredient in 2-3 times. Add fruit until perfectly blended into the dough. Final dough temperature 30°C. Let rest for 60 minutes in the proofing chamber. Give the shape, turn the dough and place in Easter Colomba moulds. Leave to rise in proofing chamber at about 30°C, with 60% humidity, for 4-5 hours. Glaze and bake at 180°C, until the colomba cake reaches an inner temperature of 93-95° C. Open the valve 10 minutes before the end of cooking. Let the Easter Colomba cakes cool upside down.