Corman
  • Baker-Pastry Chef

Colomba sole de sicilia

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 10 pieces
  • 2 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Selection cream 35% fat
1
1

First dough - 17:30

  • Mix the sugar with the egg yolks and 200 g of butter for about 5 minutes.
  • Add the starter and mix for a few minutes, then add the flour, malt and cream.
  • Mix for approx. 15 minutes, then pour in the water and after a few more minutes, the remaining butter.
  • Kneading time: 20-25 minutes.
  • Dough temperature: 26°C-27°C.
  • Leave the dough to rise for 10-12 hours at 25°C until the dough has risen to one and a half times its original volume (800 g of dough in a 200 cm3 cylinder should reach the edge).
  • Then, brush with butter and chill for 1 hour at 4°C.
  • Then, move on to the second dough.
1781 g ‘00’ grade wheat flour – Strength 380 - Resistance/Elasticity 0.65 594 g sugar 338 g Traditional Butter 82% fat – Block 416 g Selection cream 35% fat 416 g water 534 g matured natural starter 594 g egg yolks
2
2

Second dough - approx. 07:30

  • Place the first dough in the bowl of a stand mixer and mix with the flour for approx.
  • 17 minutes, until the dough is very elastic and the gluten is completely relaxed.
  • As soon as the dough is very elastic, pour in the egg yolks and mix for 5 minutes.
  • Then, add the sugar and invert sugar and continue to knead for another 7 minutes.
  • At the end, gradually add the honey and butter emulsion (prepared the day before) and the orange zest.
  • Chill overnight in the refrigerator.
  • Slowly, drizzle in the cream, then mix in the salt.
  • Mix the butter with the orange paste, pistachio paste, and vanilla and incorporate into the mixture.
  • Continue to knead for 7-8 minutes.
  • At the end, add the chilled and diced marzipan, the pistachios and the orange cubes, stirring for 1-2 minutes.
  • Place in a suitable container and set aside for 1 hour at 32°C-35°C.
  • Cut and place on wooden chopping boards or another type of chopping board for 15 to 20 minutes at room temperature.
  • Then, instead of giving the dough a rounded shape or cutting it in half, make it into a sausage, so that the dough has a unique shape in the baking case which will spread as it rises.
  • Leave to rise at 28 °C, with an R. H. of 75 %, for 5-6 hours.
  • Once ready to bake, chill in the refrigerator at 4°C for 15 minutes, then glaze with the pistachio glaze, and decorate with black pistachios and pearl sugar.
  • Bake at 175°C for 50 minutes, with the vent closed for the first 35 minutes (93°C-94°C in the centre).
178 g ‘00’ grade wheat flour – Strength 380 - Resistance/Elasticity 0.65 208 g egg yolk 178 g sugar 89 g invert sugar 74 g orange blossom honey 148 g Traditional Butter 82% fat – Block 36 g orange zest 475 g Selection cream 35% fat 20 g fine salt 119 g Traditional Butter 82% fat – Block 297 g 100% pure pistachio paste 386 g marzipan (65% almonds) 238 g aromatic orange paste 6 g vanilla pod (or vanilla extract) 1603 g 9 mm x 9 mm candied orange cubes 772 g Bronte pistachios
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Recipe - Colomba sole de sicilia
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