Colomba Pasquale

Prepare the First Dough (Biga): In a large bowl, dissolve 5g fresh brewer's yeast in 50g water. Add 100g "00" flour and mix until a shaggy dough forms. Knead briefly until just combined. Cover and let rise at room temperature for 3-4 hours, or until doubled.

Prepare the Second Dough: In a stand mixer with a dough hook, combine the risen first dough with 200g "00" flour, 50g sugar, 40g egg yolks, and 60g water. Knead on low speed for 10 minutes until smooth. Gradually add 50g butter, a little at a time, ensuring each addition is fully incorporated before adding more. Continue kneading for another 10-15 minutes until the dough is elastic and pulls away from the sides of the bowl. Cover and let rise in a warm place for 2-3 hours, or until doubled.

Prepare the Third Dough: Add the risen second dough to the stand mixer. Add 300g "00" flour, 100g sugar, 80g egg yolks, 20g honey, 5g vanilla bean paste, and 5g salt. Knead on low speed for 15 minutes until well combined and elastic.