Colomba made with sourdough starter

• Preparation time: 2 hours
• Total cooking time: 60 minutes
• difficulty: High

How to make Colomba with sourdough starter

Ingredients

(doses for 2 750g Colomba molds)

First dough

• 200 gr of fresh whole milk
• 150 g of sourdough starter (after two quick refreshments)
• 1 whole egg + 2 yolks (keep the egg whites for the icing)
• 130 g of very soft butter
• 150 grams of sugar
• 350 g of manitoba flour
• 150 00 grams of flour

Second dough

• 25 gr of peeled almonds
• The peel of a lemon and an orange
• 50 grams of sugar
• The first dough
• 20 g of very soft butter
• 1 egg yolk (keep the white)
• The seeds of a vanilla pod (I didn't put them in)
• A pinch of salt
• 100/150 g of candied oranges (I didn't add them)
• 1 tablespoon flour

Ingredients for the glaze

• 3 whites
• 50 grams of sugar
• 80 gr of almonds
• 20 gr of hazelnuts

It is recommended to start preparing the recipe in the evening around 21 pm to allow for a long leavening.

First dough (21pm)

• In a saucepan, lightly melt the milk, add the sourdough starter and let it dissolve.
• In the food processor, mix the milk and sourdough mixture and then add the eggs, butter, sugar and all-purpose flour.
• Using a spatula, transfer the dough, which will be soft and sticky, to a bowl and cover with plastic wrap. Let it rest in the turned-off oven overnight.

Second dough (8,30 am)

• Chop the almonds. Remove and set aside. Chop the lemon and orange peels and grind the sugar.
• Check the chopped mixture and repeat the operation if necessary.
• Add the first mixture, the butter, the egg yolk, the vanilla seeds, the almonds chop and a pinch of salt and mix in the food processor.
• Place the candied fruit in a small bowl and add a spoonful of flour to separate them.
• Divide the dough into two parts and place it on a work surface, using very little flour.
• The dough will be a little sticky but very elastic.
• Add the candied oranges.
• Break off a piece of about 3/4 and form a cylinder which will be the body, place it in the mould then divide the remainder in two and use it for the wings.
• Place the molds in the oven with the light on to rise again for about 4 hours (when the dough has almost reached the edge of the mold).
• Meanwhile, prepare the icing: chop the almonds, hazelnuts and sugar.
• Beat the egg whites with a fork and fold in the chopped ingredients. Refrigerate.

At the end of the second rising, remove the doves from the oven and turn it on to 200°.

Using a brush, delicately spread the icing on the dough, place the almonds without pressing, add the sugar Sprinkle with powdered sugar and bake for 10 minutes at 200°C, then lower the temperature to 180°C and bake for another 20 minutes (test with a toothpick, depending on your oven).

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