Easter Dove "Colomba" with Regina
1.000 g Regina
500 g water
100 g egg yolk (cat. A)
200 g butter
1.800 g total
1.800 g pre-dough
300 g "Gran Lievitati" soft wheat flour
50 g water
300 g sugar
50 g honey
200 g egg yolk (cat. A)
300 g butter
900 g candied fruits and/or raisins
25 g cocoa butter (melted)
3.925 g total
Pre-dough: Mix all of the ingredients (except the butter) until a dry and smooth blend has been achieved. At this point, add the butter. Dough temperature between 25-28°C. Allow to rise in a proofing cell at 27°C for about 12-14 hours until the dough is four times its initial size.
- Check fermentation with a measuring cup.
- Cover the dough with nylon and turn off the humidity.
- Check the effective temperature of the cell.
- Do not place the containers directly on the cell floor.
Dough: Mix pre-dough, flour and water until a dry and smooth blend has been achieved. Add the sugar, honey, egg yolk, butter, cocoa butter, flavourings and candied fruits and/or raisins respectively. Dough temperature between 25-28°C. Let the dough rest in the cell for about 45 minutes at 30°C. Then, divide, shape and place everything in the special moulds to rise for about 3-5 hours in the proofing cell at 28-30°C at a humidity of 80-85%. Finish and bake as you are accustomed to doing.
Approximate baking times: For 1 kg of Panettone, 35 minutes with closed valve + 20 minutes with open valve and 10°C less.
Approximate temperatures: 180°C and 170°C for the second phase.
The recipe must be adapted to the technique and tools used.