Business Private

Colomba with candied fruit

Total time
2 Hours 50 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
45 Minutes
Rest time
2 Hours 30 Minutes


Ingredients for 2 colombe à 500 g

500 g mix for colomba
200 g water
1 tablespoons honey
100 g egg yolk, from the fridge
160 g butter, from the fridge
300 g candied fruit
q.s. vanilla
100 g Glassa di mandorle
q.s. orange peel
100 g Glassa di mandorle
60 g egg white
q.s. Almonds Bio
q.s. granulated sugar


  1. Add the mix, water, honey, vanilla and orange zest in the machine for 5 min. on medium-high speed until smooth. Add egg yolks and knead for 4 min. on medium speed and 2 min. on high speed. Add the butter and knead for 3 min. on medium speed and 1 min. on high speed or until incorporated. Finally add the candied fruit and knead for a further 3 min. on medium speed.
  2. Fold a few times onto the work surface and leave to rise covered for approx. 30 min. at 24 °C. Divide the dough into four parts, form into a loaf with buttered hands and place in a cross mould into a dove mould. Cover and leave to rise for approx. 2 h, or until the dough barely protrudes from the mould.
  3. For the glaze, mix the ingredients to a smooth cream. Once the two colombe have risen, spread the glaze over the surface. A piping bag with a round opening is suitable for this. Be careful not to dent the pastry. Sprinkle the almonds and the sugar on top.
  4. Bake the panettone for approx. 45 min. in a static oven at 170 °C. 
  5. IMPORTANT: As soon as the “colomba” is removed from the oven, it must be hung upside down so that it does not collapse when it cools. Professional cooling skewers are suitable for this.

Almonds Bio
Le mandorle biologiche del Molino Merano sono ideali come snack energetico da sgranocchiare tra un pasto e l'altro, e come ingrediente per dolci da forno o pane. Grazie alle sue proprietà, la mandorla era apprezzata già nel Medioevo. Oltre a proteine di alta qualità e grassi vegetali con acidi grassi insaturi, la mandorla contiene anche numerose vitamine e minerali.

250 g


Glassa di mandorle
La glassa alle mandorle del Molino Merano è ideale per dare il tocco finale a dolci da forno, soprattutto torte, come la colomba pasquale. L'utilizzo è molto semplice: mescolare la glassa alle mandorle con l'albume, spennellare la pasta e guarnire con mandorle, zucchero, ecc.

100 g