Business Private


Total time
2 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
40 Minutes
Rest time
1 Hours 10 Minutes


6 pcs.

1000 g Mix Mirum gluten free
75 g honey
50 g compressed yeast
250 g egg
70 g egg yolk (optional)
750 ml water
180 g butter
300 g candied orange fruit


MIXING TIME* Combine the flour, honey, yeast, egg and water in the mixer on a medium-high speed for 6 min. Add the butter and candied orange fruit.

SHAPING Fill the ramekins with 420-430g of dough using a pastry bag.

PROOFING Leave to proof at 30-32 °C for approx. 70 min. with 90% humidity or until the volume has doubled.

Glaze the colombas and sprinkle with grains of sugar, almonds or icing sugar.

BAKING Bake in a static oven:

for 420g-430g at 170-180 °C for 40-45 min. with valve open for final 10 min.

for 120-130g at 170-180 °C for 30-35 min. with valve open for final 10 min.

Tip: Before baking the colombas, leave them out of the proofing cabinet for 5-10 min. so that a film forms on the surface. This helps during baking.

*Recipe to be adapted according to method and equipment used.
Mix Mirum gluten free
The gluten-free MIRUM mix is ideal for heavy yeast doughs such as panettone, pandoro, Easter dove and the like. It produces baked goods with an open-pored and soft crumb, which are not inferior in taste and texture to the gluten-containing variants.

15 kg