How to Make Colomba with Kamut® Flour
The Easter colomba as good as in a pastry shop,
Recommended for this guide
The Easter colomba as good as in a pastry shop, with the added nutritional properties of Kamut®
Follow our step-by-step recipe for a very crumbly colomba made with Kamut® flour, an interesting alternative to the classic colomba due to its nutritional profile.
Crucial for the success of this recipe is the soft consistency of the dough and the appropriate temperature during the rising process. If it is too cold, the times will be extended, and the flour, poorly suited to long rising times, may collapse and prevent full development of the gluten network. The texture of the Kamut colomba is very crumbly, similar to that of muffins, as Kamut flour does not create a texture similar to traditional colomba. If it were prepared with spelt flour, the texture would be that of a brioche. Now let’s see, step by step, how to prepare it. Weight of the finished product: 2 colombe of 500g each. Difficulty: Medium.To make this recipe we recommend
KAMUT® White Sifted Khorasan Wheat Flour (Bio)Necessary Tools
- mould
- wooden or metal skewers (at least 25cm long)
- cling film
- mixer (optional but important)
Ingredients
FIRST DOUGH- 240g of sourdough
- 370g of Kamut type 0 flour
- 145g of grape juice
- 100g of rice syrup
- 30g of cocoa butter
- 40ml of extra virgin olive oil
- 2 organic eggs
- 8mg of Vitamin C*
- 300g of Kamut type 0 flour
- 70ml of grape juice
- 200g of sultana raisins
- 30g of cocoa butter
- 40ml of extra virgin olive oil
- 20g of crystallised honey (dandelion, rapeseed…)
- 4 organic egg yolks
- 40g of maple syrup
- 2 teaspoons of vanilla (or cinnamon)
- 2 teaspoons of sea salt
- 8mg of vitamin C*
Procedure
FIRST DOUGHDissolve the vitamin C and malt in the grape juice. Work the Kamut flour in the mixer together with the sourdough and grape juice.Add the eggs and then the previously melted and cooled fats until you have a semi-liquid consistency. As soon as you have a slightly kneaded dough, remove it from the mixer and pour it onto a floured work surface to give it some reinforcing folds (the dough will be extremely soft!).
Cover with a bell* and let rise in a warm place for 10-12 hours.
Pour the flour into the mixer together with the first dough, the aromas, the yolks, the salt, and the grape juice (in which we will have previously dissolved the vitamin C and malt). Start the mixer and add, halfway through the dough, the previously melted and cooled fats to a semi-liquid consistency. Once the ingredients are well kneaded, add the raisins and complete the processing. Divide the dough into four parts and arrange it “crosswise” in the appropriate colomba moulds (see photo). Now they should rise for 3 hours covered with baking paper inside the oven with the light on and a pot of boiling water at the bottom. As soon as the risen dough reaches the edges of the mould, you can proceed with baking.
Position the doughCondividi
Useful products for this guide
