COLOMBA WITH ESTELLA

Name: COLOMBA WITH ESTELLA
Total time: 21 h
Ingredients: PRE-DOUGH; 1000 g Estella vegan 15kg; 550 g plant-based milk; 200 g plant-based margarine; 1 g compressed yeast; FINAL DOUGH; 1751 g pre-dough; 300 g Gran Lievitati - soft wheat flour type 0; 50 ml plant-based milk; 250 g cane sugar; 23 g inverted sugar; 100 g plant-based margarine cream; 100 g cocoa butter (melted); 500 g candied fruit

Source: https://www.meranermuehle.it/rcp_recipe/colomba-with-estella

Total time

21 Hours

Baking/cooking time

55 Minutes

Rest time

19 Hours

Ingredients

3 pcs.

Portions

		PRE-DOUGH
1000	g	Estella vegan 15kg
550	g	plant-based milk
200	g	plant-based margarine
1	g	compressed yeast
		FINAL DOUGH
1751	g	pre-dough
300	g	Gran Lievitati - soft wheat flour type 0
50	ml	plant-based milk
250	g	cane sugar
23	g	inverted sugar
100	g	plant-based margarine cream
100	g	cocoa butter (melted)
500	g	candied fruit

Preparation

PRE-DOUGH

KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then, add the margarine.

DOUGH TEMP. 24-27 °C (75–81 °F)

RESTING TIME 12-14 hrs, covered with a cloth, at 26-28 °C (79–82 °F) or until the volume has quadrupled.

FINAL DOUGH

KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Add in the following order: sugar, inverted sugar, margarine, cocoa butter and finally, the fruit.

DOUGH TEMP. 27 °C (81 °F)

RESTING TIME approx. 45 min. at 30 °C (86 °F)

SHAPING Divide into 460 g pieces (2 for each Colomba) and turn two times.

LEAVENING approx. 3-5 hrs at 28-30 °C (82–86 °F) and 85% humidity or until the volume has doubled. Brush with almond glaze.

BAKING* 180 °C (356 °F) for approx. 35 min. with closed valve + 20 min. at 170 °C (338 °F)with open valve.

*Recipe must be adapted to the technique and machinery used.

Vegan panettone with ESTELLA

Time: ~19 Hours | Difficulty: normal

COLOMBA WITH ESTELLA

Ingredients

Preparation

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