COLOMBA WITH REGINA

Name: COLOMBA WITH REGINA
Total time: 21 h
Ingredients: PRE-DOUGH; 1000 g Regina - with active natural yeast, without emulsifiers; 500 ml water; 100 g egg yolk; 200 g butter; MAIN DOUGH; 1800 g pre-dough; 300 g Gran Lievitati - soft wheat flour type 0; 50 ml water; 300 g sugar; 50 g honey; 200 g egg yolk; 25 g cream; 300 g butter; 700 g candied fruit

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

Total time

21 Hours

Baking/cooking time

55 Minutes

Rest time

19 Hours

Ingredients

3 pcs.

Portions

		PRE-DOUGH
1000	g	Regina - with active natural yeast, without emulsifiers
500	ml	water
100	g	egg yolk
200	g	butter
		MAIN DOUGH
1800	g	pre-dough
300	g	Gran Lievitati - soft wheat flour type 0
50	ml	water
300	g	sugar
50	g	honey
200	g	egg yolk
25	g	cream
300	g	butter
700	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 butter.

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. Then, add in the following order: sugar, honey, egg yolk, cream, butter, flavourings and finally the candied fruit.

DOUGH TEMP. 27 °C (81 °F)

RESTING TIME approx. 60 min. at 30 °C (86 °F)

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

PROOFING approx. 3-5 hrs at 28-30 °C (82–86 °F) and 85% humidity or until the volume doubles in size. 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.

*The recipe must be adapted according to the technology and machinery used.