The Colomba without Candied Fruit with Mixed Leavening – Easy Recipe
And after the traditional colomba and the veneziana, here is the Colomba without Candied Fruit with Mixed Leavening, a mix of the two doughs (colomba and veneziana) that also includes the use of yeast, making it easier to prepare for those who have little time but also for those who love to experiment.
Even though it does not contain candied fruits that add moisture to the finished product and it’s with mixed leavening, the consistency of this leavened product is spectacular!
Stringy crumb, and fabulous softness that lasts for days; therefore a great discovery for me that I am happy to share with you.
Always remember that the success of a good leavened dough, even if mixed, depends on how strong the natural yeast is; so before embarking on these ‘adventures,’ make sure to refresh the sourdough in the days preceding the preparation.
Happy reading and happy mixing of the Colomba without Candied Fruit with Mixed Leavening – Easy Recipe.
READ THE IMPORTANT TIPS AND SUBSTITUTIONS AT THE END OF THE RECIPE
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
750 g mold
- 2.1 oz water
- 2.1 oz flour
- 0.07 oz dry yeast
- vanilla (in pulp or extract)
- orange zest (grated)
- 1 tsp lemon paste (or zest of 1 grated lemon)
- (starter dough)
- 3.2 oz liquid sourdough (or 3.5 oz of sourdough)
- 1 oz milk
- 5.3 oz flour (W400)
- 1 egg
- 2.3 oz butter
- 2.1 oz sugar
- (entire first dough)
- 6 oz flour (W400)
- 2.1 oz butter
- 3.2 oz sugar
- 2 eggs
- 0.1 oz salt
- 1.1 oz white chocolate
- 0.7 oz butter
- 0.4 oz acacia honey
- vanilla (seeds from a pod)
- 1 tsp rum
- orange zest
- 7 white chocolate
- (chocolate curls)
Tools
- Stand Mixer
Preparation of the Colomba without Candied Fruit with Mixed Leavening:
– Weigh all ingredients first and keep spatulas, scrapers, cloths, etc. within reach…
– Mix everything in a bowl covered for 1 hour and let it rise.
Heat the butter with the honey and add the white chocolate, vanilla, and orange zest. Off the heat, add a teaspoon of rum. Put in the fridge and use cold for the second dough after mixing it slightly with a fork.
– Put the natural yeast in the mixer bowl with the milk, add a tablespoon of sugar, and enough flour to get a dough that clings to the leaf; then add the starter dough and egg white and let it bind.
– Bring to a bind
Add the yolk, followed by sugar and flour, taking care to overturn the dough between each addition and finally combine the butter, softened but not too much, in 3 times.
When the dough is well bound, let it rest covered for 4-5 hours (it should triple).
– Give a few turns to the first dough, and then proceed with the insertion of the ingredients eggs-sugar-flour always in the same way, being careful to add the salt before adding the butter. Slowly add the emulsion and then bind until the veil test.
– The dough should be shiny, smooth, but less soft than the veneziana.
– Place the dough in a slightly greased bowl, cover with film and refrigerate overnight or for a few hours. (if you want to finish in the day)
– Retrieve the dough and on a slightly floured work surface, stretch gently and then make a 3-fold, roll and let rest for 15/20 minutes.
Split in two, form two balls (one larger for the body) and gently elongate to make the wings and the body.
– Let rise covered until the dough reaches the edge of the mold.
– Bake in a hot oven at 356°F for the first 10′, then lower to 320°F and continue for another 20′.
– Five minutes before removing from the oven, measure the core temperature which should be 201°F.
– Out of the oven, skewer the Colomba without Candied Fruit with Mixed Leavening and flip until completely cooled (overnight)
– Melt the chocolate in a bain-marie or microwave, wait for it to cool slightly and then glaze the colomba and decorate as desired with chocolate curls (I also used three chocolate cereal balls).
Advice:
– Instead of licoli or sourdough, you can make a biga with 2.5 oz of flour, 1.2 oz of water, and 0.02 oz of dry yeast, letting it mature for 18 hours at room temperature.
– Before shaping, you can add candied fruits or chocolate chips.
– Rising times are indicative if you opt for same-day baking; cooking time varies based on the mold used
