Tropical Colomba
First dough (made during the evening), Second dough and Glaze — an IRCA recipe in 3 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- mixing time (first dough)
- at least 10 min
- dough temperature (first dough)
- 26-28 °C
- proofing temperature (first dough)
- 22-24 °C
- proofing time (first dough)
- 12-14 h
- proofing humidity (first dough)
- 70-80 %
- mixing time (second dough)
- 5-10 min
- dough temperature (second dough)
- 26-28 °C
- candied fruit warming time
- 1-2 min
- proofing temperature (second dough)
- 28-30 °C
- proofing time (second dough)
- 60-70 min
- resting time (pieces)
- 20 min
- resting temperature (pieces)
- 28-30 °C
- final proofing temperature
- 28-30 °C
- final proofing humidity
- 60-70 %
- final proofing time
- 4-5 h
- glaze heating temperature
- 50 °C
- skin-forming time
- 20-25 min
- baking temperature
- 165-185 °C
- baking time (1000 g)
- 45-50 min
- core temperature
- 92-94 °C
- cooling time (upside down)
- 8-10 h
Ingredients
First dough (made during the evening)
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 6500 g |
| water | 2400 g |
| caster sugar | 500 g |
| egg yolk | 1600 g |
| unsalted butter 82% fat | 2000 g |
| yeast | 30 g |
Second dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 3500 g |
| egg yolk | 1250 g |
| unsalted butter 82% fat | 1700 g |
| caster sugar | 400 g |
| water | 1200 g |
| honey | 350 g |
| salt | 110 g |
| candied orange paste | 500 g |
| vanilla beans | 10 g |
| Pasta Frutta Oro orange - Cesarin | 100 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 1100 g |
| TuttaFrutta Ananas 1/16 di fetta Cesarin | 4000 g |
| TuttaFrutta Cocco Cubetti Cesarin | 1500 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Coverdecor White Chocolate |
Method
First dough: Start the dough with the DOLCE FORNO MAESTRO, the yeast and all the water in the recipe, and knead for at least 10 minutes.
First dough: When the dough begins to form, add the sugar and a part of the yolk, then add the remaining yolk several times until a smooth structure is obtained.
First dough: Finish with soft butter, which will be added 3 to 4 times.
First dough: Check that the temperature of the dough is 26-28 °C.
First dough: Place to rise at 22-24 °C for 12-14 hours with a humidity of 70-80%, or without a humidifier cover the container with a plastic cloth.
First dough: The dough should quadruple in volume.
Warning: It is advisable to make a "spy", putting 250 g of finished dough in a 1 litre jug to verify the effective quadrupling.
Warning: It is advisable to start the dough at second speed and then, towards 3/4 of the dough, finish at first speed.
Warning: If the temperature of the first dough is above 28 °C, the time of the first rising must be reduced.
Important: if you use a spiral mixer or a planetary mixer with hook, you must reduce the amount of water in the first dough from 2400 to 2300 grams.
- Second dough
The next morning, the dough is quadrupled and slightly rounded.
- Second dough
Add to the evening dough the quantities of DOLCE FORNO MAESTRO and water listed for the second dough and knead for 5-10 minutes.
- Second dough
Once the ingredients have been absorbed, add the sugar, salt and a part of the yolk and continue to knead.
- Second dough
Then add the remaining yolk in two additions.
- Second dough
Separately make a mixture of the soft butter, honey, orange paste and vanilla and add it to the dough in 4 additions.
- Second dough
Add the JOYGELATO COCCO.
- Second dough
Check that the temperature of the dough is 26-28 °C. If the temperature is lower, it is advisable to heat the candied fruit lightly on a baking tray in the oven for 1-2 minutes.
- Second dough
Gently incorporate all the candied fruit.
- Second dough
Place the dough in the proving chamber at 28-30 °C for 60-70 minutes.
- Second dough
Divide the dough into the desired pieces, then roll up, place on trays or boards and leave to stand for another 20 minutes at 28-30 °C.
- Second dough
Roll up again and place in paper moulds.
- Second dough
Put in the proving cell at 28-30 °C with a relative humidity of about 60-70% for 4-5 hours, until the peak of the dough reaches about 1 cm from the mould. If the cell has no humidifier, keep the panettone covered with plastic sheets.
- Glaze
Heat COVERDECOR at 50 °C in a microwave.
Final composition: After proving, leave the colombe exposed to ambient air for 20-25 minutes to form a "skin" on the surface.
Final composition: Bake at 165 to 185 °C for a time depending on weight (45 to 50 minutes for 1000 g), until 92 to 94 °C at the heart.
Final composition: When they leave the oven, turn the colombe upside down, using the appropriate panettone turners.
Final composition: Allow the freshly baked colombe to cool upside down for 8-10 hours before wrapping in moplefan bags.
Final composition: Glaze the colombe with COVERDECOR WHITE and decorate with YELLOW CURLS from DOBLA.
Final composition: Bag in moplefan bags.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.