Italian Easter Dove (Colomba Pasquale)
I present to you a recipe for a traditional Italian Easter cake. The pastry turns out incredibly tender, airy and has a pronounced citrus aroma. The cooking process is not complicated, however it requires a lot of time, so I recommend starting the preparation in the morning on the eve of the celebration.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 4 / 5
Ingredients
for 2 servings
- butter 82.5% 180 g
- milk 150 ml
- egg yolks 6
- sugar 160 g
- vanilla sugar 10 g
- raw yeast 20 g
- salt 5 g
- candied peel 100 g
- orange
- Manitoba flour 450 g
- almond flour 100 g
- sugar 100 g
- corn starch 20 g
- egg white 2
- almonds
- heat-stable culinary sugar
Instructions
Preparing the dough 1
Step 1 of 48
Heat the milk (it should be warm, but not hot).
Step 2 of 48
Dissolve the yeast in the warm milk.
Step 3 of 48
Mix 300 g of flour with 80 g of sugar and 80 g of softened butter.
Step 4 of 48
Stir together.
Step 5 of 48
Pour in the milk with yeast.
Step 6 of 48
Knead for 10 minutes.
Step 7 of 48
Add 1 egg yolk.
Step 8 of 48
Mix.
Step 9 of 48
Add the second egg yolk.
Step 10 of 48
Mix.
Step 11 of 48
Add the third egg yolk.
Step 12 of 48
Knead for 5 minutes.
Step 13 of 48
Transfer the dough to a bowl.
Step 14 of 48
Cover and leave at room temperature for 6–10 hours.
Step 15 of 48
The dough should increase in size 3 times.
Step 16 of 48
It should become porous and airy.
Step 17 of 48
Zest the orange (use only the orange part to avoid bitterness from the white).
Step 18 of 48
Chop the candied fruits.
Dough Preparation 2
Step 19 of 48
Knead the first dough and transfer it to a bowl.
Step 20 of 48
Add 150 g of flour and the zest.
Step 21 of 48
Knead for 10 minutes.
Step 22 of 48
Add 80 g sugar, vanilla sugar and the fourth egg yolk. Mix.
Step 23 of 48
Add the fifth egg yolk.
Step 24 of 48
Mix.
Step 25 of 48
Add the sixth egg yolk.
Step 26 of 48
Beat for 3 minutes.
Step 27 of 48
Add 100 g softened butter.
Step 28 of 48
Add salt.
Step 29 of 48
Knead for 10 minutes.
Step 30 of 48
Add candied fruits.
Step 31 of 48
Knead for 2–3 minutes.
Step 32 of 48
Transfer the dough to a work surface.
Step 33 of 48
Leave for 30 min (uncovered).
Step 34 of 48
Divide the mixture into 2 parts (this will make 2 colombas).
Step 35 of 48
Divide each part in half. Shape the wings from one half.
Step 36 of 48
Shape the body of the dove from the other half. Cover and leave for 3–6 hours.
Glaze Preparation
Step 37 of 48
Lightly beat the egg whites.
Step 38 of 48
Add sugar.
Step 39 of 48
Mix.
Step 40 of 48
Combine almond flour with starch.
Step 41 of 48
Mix.
Step 42 of 48
Add the egg white and sugar mixture.
Step 43 of 48
Mix.
Step 44 of 48
Wait for the dough in the baking pan to rise well.
Step 45 of 48
Carefully cover the dough with glaze.
Step 46 of 48
Arrange the almonds on top.
Step 47 of 48
Sprinkle with sugar. Place the baking pans on a baking sheet and put them in an oven preheated to 170 degrees (top-bottom heat mode). Bake for 30–35 minutes (check for doneness with a wooden skewer).
Step 48 of 48
Pierce the finished Colomba, flip it over and leave it hanging for 8–10 hours (to achieve maximum fluffiness).