Easter Colomba Cake

Name: Easter Colomba Cake
Ingredients: 8 cups strong flour; 2 cups sugar; 2 cups butter; 1 1/4 tablespoons yeast brewer's; 2 1/2 tablespoons powdered milk or 50 gr. condensed milk; 6 1/8 tablespoons honey acacia; 8 egg yolks; 2 eggs; 2/3 tablespoon salt; 4 3/4 tablespoons white chocolate; 1 11/16 tablespoons milk; tangerine zest; orange zest; 1 teaspoon vanilla extract; 2/3 pound candied orange peel; 1 7/16 cups water; 1 1/4 cups flour; 3 7/8 tablespoons water; 1/8 tablespoon yeast brewer's; 1/2 cup water; 5/8 cup flour; 1 1/4 teaspoons yeast brewer's; tangerine zest

23 ingredients

22 steps

Ingredients

8 cups strong flour
2 cups sugar
2 cups butter
1 1/4 tablespoons yeast brewer's
2 1/2 tablespoons powdered milk or 50 gr. condensed milk
6 1/8 tablespoons honey acacia
8 egg yolks
2 eggs
2/3 tablespoon salt
4 3/4 tablespoons white chocolate
1 11/16 tablespoons milk
tangerine zest
orange zest
1 teaspoon vanilla extract
2/3 pound candied orange peel
1 7/16 cups water
1 1/4 cups flour
3 7/8 tablespoons water
1/8 tablespoon yeast brewer's
1/2 cup water
5/8 cup flour
1 1/4 teaspoons yeast brewer's
tangerine zest

Directions

1

To prepare the starter, knead the flour, the water, and the brewer's yeast together and allow the starter to rest at a temperature of 18C.
2

To prepare the pre-ferment, knead the water, the flour, the brewer's yeast, and the tangerine zest together and allow it to rest in the refrigerator at 5C.
3

To prepare the first kneading at 8 A.M., take the pre-ferment out of the refrigerator.
4

Dissolve 8 grams of yeast in 30 milliliters of warm water and 30 grams of flour in the mixer bowl.
5

Allow the mixture to rest for 30 minutes.
6

Add 200 milliliters of water, 150 grams of sugar, and 200 grams of flour, knead on low speed.
7

Add the pre-ferment, 100 grams of flour and the starter, and knead well.
8

Add the 4 egg yolks, 1 egg, 150 grams of sugar and 320 grams of flour with this sequence: 1 egg yolk and 50 grams of sugar at a time, and knead to incorporate; add some flour and knead well, continuing to add the remaining egg yolks, egg, sugar, and flour. Knead at low speed.
9

Add 300 grams of softened butter gradually allowing it to be incorporated slowly.
10

Place the dough on a work surface and knead by hand.
11

Allow the dough to rise until it triples in size at 30 to 35C.
12

To prepare the second kneading at 1 P.M., melt the white chocolate, the milk, and the salt in a small saucepan over a double boiler.
13

Place the zest of 2 tangerines and 1 orange in a food processor with some sugar to grind.
14

Turn the mixer on to low speed and begin kneading.
15

Begin adding the egg yolks, the remaining sugar, honey, chocolate in two additions with the salt, the vanilla extract and the flour as before with the first kneading.
16

Knead well, then add the remaining butter.
17

Last, add the lightly floured candied orange.
18

Let the dough rest for 1 hour.
19

Place the dough into three 1 kilogram colomba pans, cover with plastic wrap and let the dough rise at 35C until it reaches the edge of the pan.
20

Prepare the icing with egg white and sugar and coat the top of the cakes, sprinkle with almonds and sugar grains.
21

Bake at 180C for approximately 40 minutes.
22

Remove the cakes from the oven and let cool on a wire rack.