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.
