STEP 1: (Day 1) Making the biga starter  [MIX & REST 45]

1. Combine all ingredients in a small bowl, stir to combine, and shape into a ball (the dough will be very firm).  Stir in yeast. Cover bowl with plastic wrap. Let the starter rise for about 45 minutes, or until it puffs up. Initially, the biga starter will be very firm but will soften and become lighter and almost spongy after the designated rising time.  *if using active dry yeast instead of instant yeast, add the yeast to the water with the honey, stir to dissolve, and let stand about 10 minutes. Using a rubber spatula, mix in flour and proceed with Step 2.

STEP 2: (Day 1) The first kneading [MIX & REST 1 HOUR]

1. In a larger medium-sized bowl, add all Step 2-ingredients and then add the biga starter which has risen for 45 minutes. Beat until blended, with a strong coil whisk scraping down the sides of the bowl with a dough scraper often to incorporate all of the ingredients together.  (At a certain point, it will become difficult to use the coil whisk because the dough becomes very strong.  This is when I switch from using the coil whisk to using a dough scraper to slap, string up and pull the dough in order to beat and knead it for about 10 min by hand mimicking the action of an electric mixer. The dough will become soft and stringy.  Cover the bowl with plastic and let rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, a little shiny, and slightly puffed and when you press a finger lightly on top, it will leave a slight indention.  At this point, you’ll know it’s ready for step three. *if using an electric mixture, mix all ingredients on medium-low for about 5 minutes. Scrape dough off hook, shape it into a ball, cover, and let rise. 

STEP 3: (Day 1) The second kneading  [MIX & REST 3.5 HOURS]

1. Blend and mix together the first 5 ingredients listed in step 3 until smooth and then add them to the dough and mix with a fork until well blended. Add flour and continue mixing until it’s a shaggy ball.  Scrape the dough out onto a nonstick baking mat and finish incorporating any small amount of flour.  Shape into a ball and knead the compact and firm dough for about 10 to 12 minutes.  Cover the bowl with plastic and let rise at room temperature until lighter in texture, slightly puffed, and less glossy (about 3 1/2 hours). The dough will have doubled in size.  *if using an electric mixer, beat at low speed for about 8 minutes until smooth, scraping down the sides of the bowl and hook often, and proceed with the remaining instructions directly above.

STEP 4: (Day 1) The third kneading for final dough + candying the apricots [MIX & REST OVERNIGHT FOR 8-12 HOURS]

1. To make the candied apricots, place all ingredients into a pot, bring the mixture to a boil, and reduce to a simmer. Cook the apricots for about 15 to 20 minutes (stirring frequently to prevent scorching) until the liquid has evaporated and the apricots are plump and sticky. Remove from heat, allow to cool to room temperature while you finsh the dough. *You may make the apricots the day before you bake the Colomba and refrigerate overnight.
2. When the dough has properly risen you’ll be able to press two fingers lightly into the top and the indention will remain. Set aside while you prepare the remaining ingredients for the final dough.
3. Measure flour, yeast, malt powder, milk powder, and Tarocco orange sugar (or regular sugar + orange zest) into a bowl and combine with a whisk to incorporate the ingredients.
4. In a separate bowl, add about 1/3 of the flour mixture, water, 2 egg yolks, and half of the butter, and whisk to incorporate until the mixture is smooth (about 3 minutes). Add in just a little more flour and mix until you have a shaggy soft dough.
5. Add remaining 3 egg yolks, milk, vanilla extract, vanilla bean powder, and salt, and whisk for about 3 minutes more until the mixture is smooth and lighter in color.
6. Add the sugar and beat until smooth about one minute more.
7. Place the risen dough into this mixture and start pressing the dough and squeezing it into the mixture with your hands until you have a sticky but cohesive mass. Add in the remaining flour and butter and squish and mix and knead for about 10-12 minutes. Slap, pull, and string the dough up and down to help develop the gluten being sure to scrape down the sides of the bowl frequently with a dough scraper. *It’s really messy, but you can do it.
8. Once the dough is kneaded, add the candied apricots and mix them in while squeezing the dough with your hands until well incorporated. Form the dough into a round and place it into a very large buttered container (with at least 4-quart to 6qt capacity).  Cover with plastic. Let dough rise at room temperature until doubled and it’s soft and supple for 8 to 12 hours.

STEP 5: (Day 2) portioning + adding the dough to the paper molds + last rise [REST: 3 to 3.5 HOURS]

1. Gently pour the dough out onto a Silpat or other nonstick baking mat. Divide dough into 3 equal pieces. Divide 1 piece in half and then shape each half into a 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends under to fit. Roll each remaining dough piece into 11-inch-long. Place 1 log across the dough in each mold. (If using 2 springform pans, divide dough in half; place half of the dough in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature or in the oven with the light only turned on until the dough has risen to just below the tops of each mold or about 3 to 3/1/2 hours.

STEP 6: (Day 2) Glazing, decorating, baking + cooling the Colomba

1. While the Colombas are rising, position the rack in the bottom third of the oven and preheat to 375°F/190°C.
2. Finely grind sugar and nuts in the processor. Add the cornstarch and a pinch of salt and pulse a few times until well incorporated.
3. Add the egg whites and blend for about 15 to 20 seconds until the mixture is thick but runny. Peel the plastic off of the risen doughs and evenly distribute the nut glaze over top of each using a large spoon. Place whole almonds on top and sprinkle each Colomba with the “granella di zucchero” (sugar logs).  
4. Place Colombas onto a baking sheet and bake until golden brown on top and a cake tester or slender wooden skewer inserted into the center comes out clean, or about 45 minutes. Insert 2 to 4 skewers per Colomba into (and through) the bottom of each so that the Colomba can be turned upside down and suspended from 2 poles to completely cool. Allow Colombas to cool completely. These can be baked ahead and wrapped individually in plastic wrap and placed into a large freezer bag and left at room temperature for up to 2 days or freeze individual slices wrapped in plastic wrap and placed in freezer bags until needed. Enjoy with your favorite tea, coffee, or glass of prosecco.