COLOMBA ORANGE AND CHOCOLATE

-Start the first dough with DOLCE FORNO, yeast and two thirds of the water specified in the recipe, when the dough begins to form the gluten mesh, add the remaining water in stages
- Add the sugar and once absorbed start inserting the yolk at room temperature 2-3 times
-Finish by adding the soft butter in 3-4 times and check that the temperature of the dough is 24-26°C.
-Let it rise at 20-22°C for 12-14 hours with humidity of 60-70% or if you don't have a humidifier, cover the tub with a plastic sheet.
-It is advisable to create a spy by weighing 250 grams of dough in a 1 liter jug, during leavening the dough will have to quadruple in volume.

The next morning the dough should be slightly rounded.
Add the required quantities of DOLCE FORNO MAESTRO to the evening mix with the water and knead for 5-10 minutes.
Once the ingredients have been absorbed, add the sugar, salt, flavorings and a small amount of egg yolk.
Then add the remaining yolk in 2-3 times.
When the yolk is completely absorbed and an elastic and well-bound dough begins to result, incorporate the soft butter into the dough in 3-4 times.
Check that the temperature of the pasta is 26-28°C.
Gently incorporate the Cesarin candied fruit and the Goccioloni chocolate.
Place the dough to proof in a leavening compartment at 30-32°C for 90 minutes.
Divide the dough into the desired sizes (for 1 kg colomba weigh 2 pieces of 450 g each), then roll up and place on baking trays or boards and let stand for another 20 minutes.
Roll up to form loaves and place in the appropriate paper moulds.
Place in the leavening compartment at 30-32°C with relative humidity of approximately 70%, until the top of the dough almost protrudes from the moulds; if the cell is without a humidifier, keep the doves covered with plastic sheets.

Vigorously mix MANDORGLASS QUICK SP, water, melted butter for a few minutes.
Using a flexible spatula or a bag with a flat nozzle, apply a uniform layer of icing on leavened cakes.
Warnings: the preparation of the glaze must take place at the time of use.

Place a generous handful of granulated sugar on top of the freshly applied icing and scatter with icing sugar