Italiano
Happy Easter Everybody! The confectioner Ciro Grieco from the pasta factory Leonessa shows his recipe: Handicrafted Colomba by Leonessa
Ingredients
First dough
685gr white flour
200gr sugar
60gr honey
20gr butter
80gr egg yolks
400ml water
300gr starter yeast
Second dough
170gr white flour
175gr sugar
60gr honey
235gr butter
6gr salt
225gr egg yolks
680gr candied fruits
vanilla
Method for the first dough
Melt the sugar in the pan with water, then add flour and the starter yeast. Let it dry and add the melted butter and egg yolks at the end. Let it rise for about 12 hours at 28-30 grades.
Method for the second dough
Pour the dough into the kneader and then add flour; let it dry. Add sugar and honey and then butter and egg yolks. Add candied fruits and vanilla at the end. Let it rest for 90 minutes at 28 grades and then for 5 hours at 30 grades. Bake at 180 grades for 50 minutes.
