COLOMBA – Kneading machine with diving arms



Strong flour (1)
2,50 kg
4,00 kg
Beer Yeast (2)
0,020 kg
Butter (3)
1,00 kg
Water (not cold)
3,00 kg
10,52 kg
10,52 kg
6,00 kg
0,50 kg
Water (not cold)
2,40 kg
Egg yolk (4)
1,60 kg
Butter (3)
1,30 kg
0,08 kg
Candied citrus fruits
3,30 kg
Aromas, icing and almonds
as desired
25,70 kg
(1) We suggest a flour with at least W=380 e P/L=0,5 (2) The specification includes sour yeast. The indicated dose of yeast is allowed as starter. (3) The specification allows to use only butter.
(4) The specification allows to use only class A eggs (5) It is recommended to use 9x9 cubes. If it is decided not to use them, the name under which they are sold must show the words "without candied fruit”

This recipe will require 20 hours of preparation

  1. The evening before, knead the poolish’s ingredients with a KNEADING MACHINE WITH DIVING ARMS for about 30 min until the dough becomes smooth and homogeneous (Dough’s temperature 25/27°C)
  2. Leaven the first dough for 12/14 hours covered with a cloth at about 20°C. The dough shall triple its volume
  3. The morning after knead the first dough with Ricorrenze, sugar, salt and desired aroma until the dough comes off the bottom; add little by little water, egg yolk and the soft butter. If desired, replace half of the water with Marsala. Knead until the dough becomes smooth and homogeneous. (Dough’s temperature 26/28°C)
  4. Make the candied fruits at the same temperature of the dough and put them into it, knead at 1° speed as long as they’re incorporated to the dough
  5. Let the dough REST in a cell for 2 hours at 30°C e 80% U.R.
  6. For a 750g Colomba divide the dough into 690g pieces
  7. Divide the dough into two equal pieces, line and place in the mold first the part of the wings. As alternative, make two pieces of 170g and one of 350g, putting the smaller at the wings’ position
  8. RISE in cell at 30°C e 80% U.R. for 180 min (3 hours)
  9. For a thicker crust, let for 10 min at room temperature, decorate the surface with around 80 g of icing and sprinkle with sugar and whole almonds
  10. Bake at 170/180°C for 55/60 min; after 40 min open the valves
  11. Cool the Colombe upside down using the dedicated needles

Respects the specification of the Decree Law 22 July 2005