Rich colomba with citron and orange with Madre 150, Panett-1 Plus and Pater® Pasticceria

Mix the flour, Madre 150, baker’s yeast and water at 1^st speed for approximately 10 minutes until the dough is smooth. Incorporate the sugar, egg yolk, salt and finally the butter (add each ingredient in 2-3 additions) at 1^st speed for 10-15 minutes each, until the dough is smooth and dry.

Final dough temperature: 25-26°C.

Leave to rise in a proofing chamber at 25-26°C with 60% humidity for 15-16 hours, until quadrupled in volume.

Mix the first dough, flour, Panett-1 Plus, Pater^® Pasticceria and water at 1^st speed. Incorporate the sugar, egg yolk, salt, orange paste, honey and finally the butter (add each ingredient in 2-3 additions) at 1^st speed for 10-15 minutes each, until the dough is smooth and dry.

Add the fruit and mix until fully incorporated into the dough. Final dough temperature: 26°C.

Allow to bulk ferment for 60 minutes in a proofing chamber at 28°C. Divide into portions, round and place in colomba moulds. 

Leave to proof in a proofing chamber at 26-27°C with 60% humidity for 4-5 hours.

Glaze and bake at 180°C until the colombe reach an internal temperature of 96°C. Open the steam vent 10 minutes before the end of baking. Allow the colombe to cool upside down.

Mix all the ingredients with a whisk until smooth and homogeneous.

Refrigerate the mixture until ready to use.

Spread over the surface of the finished product and finish the glaze with ingredients of your choice, such as almonds, pearl sugar and icing sugar.