Preparation

• Place the broken-up sourdough in the stand mixer bowl, add the sugar and water, and start mixing at low speed until the sugar is completely dissolved.
  At this point, gradually add the flour and let the machine work until you get a well-bonded and elastic dough.
  Then add the yolks, one at a time, waiting for each yolk to be absorbed before adding the next.
  When the dough is smooth and homogeneous, start incorporating the soft butter, also a little at a time.
  Let the stand mixer work until the dough is elastic and well bonded: it will take at least 25 minutes in total.

  

• When the dough is ready, smooth and elastic, transfer it to a lightly floured work surface.
  Form a ball and let it rise in a covered container, in a warm place (around 82°F), for about 12 hours.
  At the end of the rising, the dough should have more than doubled in volume, just like you see in the second photo.

  

• Take the well-risen first dough and put it back in the stand mixer bowl.
  Add the flour and start kneading, letting the dough become well bonded again.
  At this point, add the yolks, one at a time, always making sure that the dough binds well before adding the next.
  Dissolve the salt in the water and pour it in twice, waiting each time for it to be completely absorbed.
  Then add the honey, vanilla flavor, and, gradually, the soft butter.
  Let the stand mixer work well until the dough becomes smooth, elastic, and well bonded. It will take about 30 minutes.
  Finally, add the candied orange zest (already flavored), stir a few more seconds, and turn off the stand mixer.

  

• Transfer the dough to a slightly buttered work surface and divide it into three parts of about 2.2 lbs each.
  Let the pieces of dough rest for about 20 minutes, to form a light skin on the surface.
  After resting, shape each piece well to give strength and structure to the dough.

  

• Now all that’s left is to shape our Colombe.
  Take each ball of dough and divide it into three parts: two smaller for the wings and one larger for the body.
  Round the pieces slightly with your hands and place them in the mold: first the two small parts on the sides to form the wings, then the larger one in the center to create the body.
  Cover the molds with cling film or a cloth and let rise in a warm place for about 7 hours, until the dough reaches about 1/2 inch from the edge.

  

• Prepare the glaze for the Colombe a little in advance so it is not too liquid.
  In a bowl, mix the almond flour and sugar, then gradually add the egg white, just enough to obtain a soft glaze that can be spread with a brush.
  Once the Colombe have risen, gently brush the glaze over the surface.
  Decorate with some whole almonds and a handful of sugar crystals.

  

• Now we can bake the Colombe in a preheated oven at 350°F for about 40 minutes.
  Always do the toothpick test to check the internal cooking. If the surface darkens too much during cooking, cover it with a sheet of aluminum foil to prevent it from burning.
  Once ready, take them out of the oven and pierce the base with knitting needles or steel skewers, then turn them upside down and let them cool hanging.
  When they are completely cold, you can store them in well-closed food bags.
  Wait a couple of days before enjoying them: the rest will make your Colombe even better!