Colomba Recipe | Yummly
23Ingredients
Seconds
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Ingredients

US|METRIC
  • 1,100 grams strong flour (W 350 or Manitoba)
  • 400 grams sugar
  • 450 grams butter
  • 14.5 grams yeast (brewer’s)
  • 20 grams powdered milk (instead of condensed milk 50 gr , or increase 100 gr white chocolate)
  • 130 grams honey (acacia)
  • 8 egg yolks
  • 2 eggs
  • 12 grams salt
  • 50 grams white chocolate (100)
  • 25 milliliters milk
  • tangerine (part of the colored peel without the white! zest)
  • 1 orange zest
  • 1 teaspoon vanilla extract
  • 300 grams candied orange peel
  • 420 grams water
  • 150 grams flour
  • 70 grams water
  • 1.5 grams yeast
  • 150 grams water
  • 75 grams flour
  • 5 grams yeast
  • mandarin orange zest
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    Directions

    1. Dissolve 8 g of yeast in 30 g of warm water and 30 g of flour, rest for 30 minutes .
    2. We combine 200 grams of water, 150 grams of sugar, 200 grams of flour, knead ( 1 speed ), add the poolish , 100 grams of flour and the chariot, we string.
    3. We combine 4 egg yolks, 1 egg, 150 gr of sugar and 320 gr of flour in this sequence: 1 yolk, 50 gr of sugar, to the absorption a sprinkling of flour, we string, so until exhaustion ( vel . 1,5). We string the dough well (it is very important, the success of the dough depends on this phase, if it does not have enough string it will not hold the fat, if necessary slowly bring the speed to 2 and then return to 1.5 as soon as it strings). We combine 300 grams of slightly soft butter, not in ointment, and let it absorb slowly. We knead by overturning the dough several times until the stringing resumes. Leaven at 30 - 35 ° until it triples.
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