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 the bowl of a stand mixer fitted with the paddle attachment, add all Step 2-ingredients and the risen biga starter. Mix on medium speed for about scraping down the sides of the bowl with a dough scraper if needed.  knead it for about 5 to 8 minutes. The dough will become shiny and stringy. Cover the bowl with plastic and let rise at room temperature until puffy and bubbly on top, or about 1 hour. The dough will look thicker, 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 3.  

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

1. In a medium bowl, using a whisk mix together the first 5 ingredients listed in Step 3 until smooth and then add it to the risen dough. Add the flour and mix on medium-low speed until well blended. Continue kneading the dough until fairly smooth, or about 5 to 8 minutes.  Scrape the dough out onto a nonstick baking mat and shape it into a ball. 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.  

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. To make the candied strawberries, place all ingredients into a pot, bring the mixture to a boil, and reduce to a simmer. Cook the strawberries for about 15 minutes (stirring frequently to prevent scorching) until the liquid has evaporated and the strawberries are plump and sticky. Remove from heat, allow to cool to room temperature while you finsh the dough. *You may make the strawberries the day before you bake the Colomba and refrigerate overnight.
3. 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.
4. Measure flour, yeast, milk powder, and Tarocco orange sugar into a bowl and combine with a whisk to incorporate the ingredients. Add honey (or diastatic malt powder if using) and set aside.
5. Add about 1/3 of this flour mixture to the bowl of a stand mixer and add water, 2 egg yolks, and half of the butter and vanilla bean powder, and mix on medium-low speed until the mixture is smooth (about 3 minutes). 
6. Add remaining 3 egg yolks, milk, vanilla extract, and salt, and continue mixing on medium-low speed until the mixture is smooth and lighter in color.
7. Add the sugar and beat until incorporated or about 30 seconds more.
8. Place the risen dough directly into this mixture and blend until the mixtures become one cohesive mass (about 3 minutes). Add in the remaining flour and butter and knead using the dough hook for about 10 to 12 minutes, or until the dough is soft and supple. 
9. Once the dough is kneaded, add the white chocolate chips, nonpareils (if using),  candied apricots, and strawberries, and fold the dough over onto itself to encapsulate the ingredients. Mix them in while squeezing the dough with your hands until well incorporated. Form the dough into a round diss 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 the amount needed for the Colomba molds you’ve chosen. Gently shape the dough in each mold to somewhat fit the shape of the “dove”. Cover each mold with buttered plastic wrap and allow it to rise at room temperature for 3 to 3 1/2 hours, or until it reaches just below the top of the paper mold.  

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. If using natural food coloring, add the desired amount and stir to blend well.
4. Peel the plastic off of the risen doughs and evenly distribute the nut glaze over top of each using a large spoon. Decorate the tops with whole almonds, sugar logs, pistachios, and chocolate pheasant eggs. 
5. Place the Colomba 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.