Colomba di Pasqua

Method

1. For the first dough: in the mixing bowl, add 80g of granulated sugar and 100g of water, dissolve the sugar. Crumble 120g of refreshed sourdough starter (50% hydration) and add to the syrup. Start the stand mixer with the paddle attachment on low speed for about 15 minutes until the starter is fully dissolved.
2. Sift 235g of strong flour for leavened baked goods.
3. When the starter is dissolved (creamy mixture), add the flour one spoonful at a time, continue with the paddle until the dough detaches from the bowl walls.
4. Replace the paddle with the dough hook and knead for another 10 minutes on low speed.
5. Meanwhile, microwave 65g of butter for 30 seconds to obtain softened butter (pomade consistency).
6. Add 80g of egg yolks divided into three parts: add the first part on low speed, when absorbed increase speed to develop gluten, then add the second part, repeat, then add the third part.
7. Add 1g of salt and knead on medium speed until the dough detaches from the bowl.
8. Add the 65g of softened butter in three parts following the same procedure: low speed to absorb, then increase speed to develop gluten.
9. Turn the dough out onto a work surface, form a ball, and let it rest for 45 minutes.
10. After 45 minutes, give it strengthening folds.
11. Return the dough to the mixer bowl, cover with plastic wrap, and let it rise for 12 hours.
12. Prepare the aromatic mix: 25g orange candied peel, 1 vanilla bean (extract the pulp), grated zest of 1 organic orange, 10g acacia honey. Blend together until smooth.
13. Second dough: add 85g of strong flour for panettone, 20ml of fresh whole milk, 10g of powdered milk, 3g of malt (powder or syrup). Knead for 15 minutes on low speed.
14. Meanwhile, mix 70g of granulated sugar with 80g of egg yolks using a fork to create a suspended sugar mixture (do not whip).
15. Add the yolk-sugar mixture in three parts: add one part on low speed until absorbed, then increase speed to develop gluten. Repeat for the remaining parts.
16. Add the aromatic mix and knead on medium-low speed for 7-8 minutes until fully incorporated.
17. Add 68g of softened butter (pomade) and 2g of salt, knead until absorbed, then increase speed to develop gluten.
18. Melt 28g of butter in the microwave (melted butter). Add the melted butter in a steady stream on low speed, then increase speed to develop gluten until the dough is shiny and smooth.
19. Prepare the candied orange peels for folding: place them in a dish, dust with a little flour, mix, then sift to remove excess flour.
20. Add the candied orange peels to the dough and knead on high speed for 4-5 minutes until well incorporated.
21. Turn the dough out onto a work surface, form a ball, and let it rest for 45 minutes.
22. After 45 minutes, give strengthening folds, then let it rest another 40 minutes.
23. Grease your hands and work surface with butter. Weigh the dough: for a 1kg mold, use 950g of dough. Divide each piece into two parts: one slightly larger for the body and one smaller for the wings.
24. Shape each piece into a log: fold the dough over itself to form a cylinder, creating tension on the surface. Do the same for both parts.
25. Place in the mold: first the longer log (body), then the smaller one (wings) on top.
26. Proof for 8-12 hours at room temperature, until doubled.
27. Prepare the glaze: lightly whip 60g of egg whites with 60g of granulated sugar, then fold in 90g of almond flour. The mixture should be fluid.
28. Preheat oven to 170°C (340°F).
29. Using scissors, make a small cut on the risen colomba and insert a cherry (amarena) for the eye.
30. Fill a piping bag with the glaze and cover the entire surface of the colomba evenly.
31. Sprinkle generously with coarse sugar, whole almonds, and dust with powdered sugar.
32. Bake at 170°C for 30 minutes. After 30 minutes, insert a probe thermometer; if browning too fast, cover with aluminum foil. Continue baking until the internal temperature reaches 93-94°C (200-201°F).
33. Remove from oven, skewer the colomba with a special cake fork, invert it, and let cool completely (3-5 hours). Cover with aluminum foil and a cloth to maintain humidity.
34. Once completely cool, dust with powdered sugar. For storage: spray both the colomba and a cellophane bag with 96% food-grade alcohol, then place the colomba in the bag. It can be stored for a month. Enjoy after 48 hours, but best after one week.