COLOMBINE MADE WITH PANDORA GRAN SVILUPPO

Knead all the ingredient together with a kneading machine, until you obtain a velvet smooth dough. It is recommended to add the water in more than once.

Shape the dough into a ball, cover it with a plastic cloth and let rest for 20 at room temperature.

Divide the dough into pieces of 60g, shape each one into a ball and let them rest for another 10 minutes.

Cut each portion in two and work the dough in order to give it the typical dove shape.

Store the dove shaped brioches into the proofer room at 28-30°C with relative humidity of approximately the 80% for 60-80 minutes.