Long-Leavening Colomba Cake Premix

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Colomba (Italian Cake) is a typical sweet of the Easter period, with a dough very similar to Panettone ( Christmas cake) but which differs in the fruit contained, the shape, vaguely inspired by a dove, a universal symbol of peace, and for a rich almond glaze. The shape is made possible by a special paper mold in which the dough is placed to rise and finally to bake.

8.00 €

Ex Tax Ex Tax 7.27 €

Price in reward points: 1

Stock: In Stock
Reward Points: 10
Code: DP022
Weight standard packaging: 1.00kg
V.A.T. applied: 10%

Available Options

Packaging/Quantity

Box 1 Kg

Box 5 Kg

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Everyone knows the "Colomba", a traditional leavened cake known for its softness thanks to the richness of its ingredients and long leavening time. Leavening is also essential to create the typical open and inviting crumb texture. It’s not easy to make, especially for beginners, but with this product, preparation becomes much simpler. Follow the instructions on the label and your result will be worthy of a master pastry chef.

The formation of the gluten network in the dough is essential, so we recommend using a stand or spiral mixer. Temperature control is also very important: follow the suggested temperatures and success is guaranteed.

The quantities (in grams) and ingredients needed for preparation are listed below. The method is provided in the product sheet. The process includes a first evening dough (the mix contains natural yeast that must mature for 10–12 hours) followed by a second dough the next morning. After proper rising, prepare the glaze to decorate the Colomba and bake!

Together with the Colomba Mix, we also recommend purchasing Manitoba flour, specifically selected to ensure a successful recipe.

With 1 kg of mix you can make 4 Colombe of 1 kg each.

Doses for 4 Colombe of 1 kg each

Evening dough	Morning dough
Mix 1000 g Fresh yeast 3 g Egg yolks 200 g Butter 200 g Water 350 g	Evening dough approx. 1750 g Manitoba flour 400 g Egg yolks 240 g Sugar 290 g Butter 400 g Honey 10 g Salt 8 g Milk 200 g Colomba flavoring to taste Candied fruit (cedar/orange) 600 g

Dose for 1 Colomba of 1 kg

Evening dough	Morning dough
Mix 250 g Fresh yeast 1 g Egg yolks 50 g Butter 50 g Water 90 g	Evening dough approx. 440 g Manitoba flour 100 g Egg yolks 60 g Sugar 70–75 g Butter 100 g Honey 2–3 g Salt 2 g Milk 50 g Colomba flavoring to taste Candied fruit (cedar/orange) 150 g

Looking for glaze for Colomba? We’ve got you covered: click here code DP706

Don’t know where to find Manitoba flour? You’ll find it here: click here code DP704

Looking for Colomba flavoring? We sell it in gel format, in convenient bottles: click here code DP311

Need molds to bake your Colomba? We’ve got what you need: click here code DP904

Want to package your Colombe? A dedicated packaging kit is available: click here code DP905

gluten, eggs, milk.

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