Colomba di Pasqua * * * Easter dove cake

Ingredients for the dough (for 2 colomba cake):

  • 250 gr (8.81 oz) butter
  • 1 lemon zest
  • 1 orange zest
  • 12 gr (0.42 oz) fresh yeast
  • 75 gr (2.64 oz) candied orange peel
  • 75 gr (2.64 oz) candied citrus peel
  • 50 gr (1.76 oz) honey
  • 180 ml (6.34 oz) milk
  • 1 vanilla pod
  • 10 gr (0.35 oz) malt flour
  • 6 egg yolks
  • 550 gr (19.40 oz) manitoba flour
  • 180 gr (6.34 oz) sugar
  • a pinch of salt

burro  lemon zest  orange zest   lievito-di-birra  arancia candita  cedro candito  miele  latte bicchiere  vanilla pod  malto in polvere  tuorli  farina di manitoba  sugar  sale

Ingredients for the icing and topping:

  • 50 gr (1.76 oz) sugar
  • 50 gr (1.76 oz) almonds
  • 80 gr (2.82 oz) powderer sugar
  • 2 egg whites
  • 80 gr (2.82 oz) almond flour

sugar  mandorle  zucchero a velo  egg white  almond flour

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KNEAD 1:

Dissolve the yeast in a 50ml (1.76 oz) milk and slowly work in half of malt and flour; allow the dough to rise in a warm place in a floured bowl covering it with plastic and for at least 30 minutes.

colomba 1  clolmba 2  colomba 3

KNEAD 2:

When the dough has doubled in size, place it in a larger bowl and add 80 ml (2.82 oz) warm milk and 100 gr (3.52 oz) flour, slowly work then again allow the dough to rise in a warm place in a floured bowl covering it with plastic and for at least 30 minutes.

colomba 4  colomba 5

KNEAD 3:

Place the dough in a larger bowl and add 150 gr (5.29 oz) flour, 80 gr (2.82 oz) sugar, 50 ml (1.76 oz) warm milk, then slowly work for at least 15 minutes. Add 80 gr(2.82 oz) butter in knobs. Work the dough gently until it stops sticking to the sides of the bowl, cover with a cloth and allow to rise for another 2 hours.

colomba 6

KNEAD 4:

Add a pinch of salt, 100 gr (3.52 oz) sugar, vanilla pod, lemon and orange zests, 50 gr (1.76 oz) honey and eggs, last 200 gr (7.054 oz) flour and 170 gr (6 oz) butter in knobs.

colomba 7

Work the dough gently until soft, then add candied orange and citrus peel.

colomba 8

Place the dough in a large bowl and let it rise for another hour, then for 12 hours in the fridge always covered with plastica or a white kitchen linen.

colomba 9

KNEAD 5:

Next day work the dough gently for a couple of minutes.

Divide the dough in two pieces, with one slightly larger than the other and place them in a colomba shape, then allow the dough to rise for at least 3 hours.

colomba cruda

During this time prepare the icing: in large bowl of stand mixer combine the egg whites with powdered sugar and almond flour until frothy.

colomba icing

KNEAD 6:

Gently paint this glaze all over the loaf; be generous. Sprinkle with the sliced almonds, then coarse sugar.

colomba 10  colomba 11

Bake the loaf for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 30/40 minutes or until golden brown.

Remove the colomba from the oven, and carefully slide it onto a rack to cool then serve in slices.

Buon appetito!