COLOMBA WITH MIRUM
Source: https://www.meranermuehle.it/rcp_recipe/colomba-with-mirum
Total time
2 Hours
Baking/cooking time
40 Minutes
Rest time
1 Hours
10 Minutes
Ingredients
6 pcs.
| 1000 | g | Mix Mirum gluten free |
| 75 | g | honey |
| 50 | g | compressed yeast |
| 250 | g | egg |
| 70 | g | egg yolk (optional) |
| 750 | ml | water |
| 180 | g | butter |
| 300 | g | candied orange fruit |
Preparation
MIXING TIME* Combine the flour, honey, yeast, egg and water in the mixer on a medium-high speed for 6 min. Add the butter and candied orange fruit.
SHAPING Fill the ramekins with 420-430g of dough using a pastry bag.
PROOFING Leave to proof at 30-32 °C for approx. 70 min. with 90% humidity or until the volume has doubled.
Glaze the colombas and sprinkle with grains of sugar, almonds or icing sugar.
BAKING Bake in a static oven:
for 420g-430g at 170-180 °C for 40-45 min. with valve open for final 10 min.
for 120-130g at 170-180 °C for 30-35 min. with valve open for final 10 min.
Tip: Before baking the colombas, leave them out of the proofing cabinet for 5-10 min. so that a film forms on the surface. This helps during baking.
*Recipe to be adapted according to method and equipment used.
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