Colomba

Mix Dolci Lievitati, flour, brewer's yeast, water, and egg yolk for about 15 minutes until a smooth and dry dough is achieved.

Incorporate the softened Master Martini butter.

Let it proof at 22-23°C (71-73°F) for 12-14 hours, or until the dough has tripled in volume.

Knead the starter dough with Dolci Lievitati and water until a smooth and dry dough is obtained.

Add the sugar, honey, and flavorings, allow them to be absorbed, and then incorporate the egg yolks.

Once absorbed, add the softened Master Martini butter and knead until a soft yet resilient dough is achieved.

Gently fold in the slightly warmed fruit.

Let the dough rest in a proofing chamber at 30°C (86°F) for about 1 hour, or until it has risen by 2 cm from the marked level.

Divide the dough and shape the Colombe in the appropriate mold using the cross method or by dividing the dough into 3 parts.

Let it proof for 3-5 hours until the dough triples in volume.

Glaze and decorate with almonds, powdered sugar, and granulated sugar.

Bake in a static oven at 180°C (356°F) or in a fan/rotary oven at 160°C (320°F), depending on the size, as indicated below.

- 1,000 g: Bake for 55 minutes (45 minutes with the valve closed and 10 minutes with the valve open).

- 750 g: Bake for 45 minutes (35 minutes with the valve closed and 10 minutes with the valve open).

- 500 g Bake for 35 minutes (30 minutes with the valve closed and 10 minutes with the valve open)