Easter Colomba Dove Peace Italy Recipes
EASTER DOVE- COLOMBA DI PASQUA
Easter in Italy will not be without the lovely yummi cake in form of a dove, a Easter dove sign of peace
Provided by Artandkitchen
Categories Yeast Breads
Time 20h50m
Yield 8-12 serving(s)
Number Of Ingredients 22
Steps:
- With a food processor mix 100 g flour, milk and yeast. Let rise 30 minutes (covered and in warm place).
- Add other 100 g flour, if necessary add 1 or 2 tablespoon water. Work until smooth.
- Let rise 30 minutes (covered and in warm place).
- Add 150 g Manitoba flour, 60 g sugar and 80 g butter and work well to soft dough.
- Let rise (covered and in warm place) about 2 hours.
- Add 150 g Manitoba flour, 170 g butter. Work until butter is adsorbed.
- Work with the food processor at slow speed for 30 minutes.
- Add salt, 60 sugar, vanilla, zest (both kind), honey and one by one the egg yolks.
- Work well and add some flour if it is too sticky (I added 2 tablespoons).
- Now add candied fruits and marzipan. Work well until incorporated.
- Let rise (covered and in warm place) about 8 hours or better overnight.
- Work the dough well.
- Now shape the dove forming one long piece in the middle and two pieces on the sides (see photo added). Place in your mold. I don't have a dove shaped mold, so I created one myself.
- Let rise (in warm place) about 6 hours.
- Preheat the oven at 200°C.
- For the glaze mix together almond ground, powdered sugar and vanilla. Add the egg white one by one, but stop before it gets to liquid.
- Glaze gently the dove with this thick mix using a spatula (don't "hurt" the dough) and spread on the whole almonds and the granulated sugar. Before baking top with powdered sugar.
- Bake 10 minutes at 200°C, reduce the heat at 175°C, protect the glaze with some baking paper and bake for 40 more minutes.
- Note: beginning on Saturday afternoon step 11 will be overnight! Sunday evening you will enjoy your fresh Easter dove.
Nutrition Facts : Calories 873.4, Fat 39.1, SaturatedFat 18.1, Cholesterol 177.2, Sodium 297.4, Carbohydrate 120.8, Fiber 7.7, Sugar 61.7, Protein 14.9
EASTER COLOMBA DOVE PEACE-ITALY
Categories Nut
Number Of Ingredients 25
Steps:
- Let's start. Whisk the yeast into the warm milk, then sift in the flour and combine it slowly with a spatula. At last, cover all with plastic wrap. Set aside in a warm corner for about 30 minutes, that encourage the growth of yeast. In the bowl of an electric mixer, whisk together the eggs, the yolks, and the sugar. Whisk in the butter, salt, vanilla, orange rind, lemon rind, orange extract, and add the flour at last. Turn on the electric mixer on low speed to combine all with a paddle. Bring back the sponge and spour off into the bowl. Run the paddle on low speed until for two or tree minutes until the dough is smooth. Add the raisin and candied fruit (if you like it, of course...). Run again briefly. Now, we have to take a buttered bowl where to transfer the dough, covering with plastic wrap. Set aside to rise for at least 1 hour or until double in volume. When the dough is ready, remove from the bowl and transfer to a lightly floured work surface. Push and work lightly the dough to deflate, adding the minimum flour necessary, and keep the dough sticky. With a buttered dove-shaped pan. Add a strip of parchment paper across to facilitate removal of cake. Transfer the dough to the pan and spread uniformly. Cover with plastic wrap and set aside to rise again, for about 1 hour or until double. Preheat oven 375 F (190C). Place the almonds and sugar in a food processor fitted with metal blade. Run the blade until finely ground. Place in a bowl and combine the cornstarch and egg whites. When the colomba is ready, drow up the glaze on top carefully with a spatula, cover on top with sliced almond and the powdered sugar. Bake to 375 F (190C) for about 20 minutes or until golden. Taste for readiness inserting a toothpick. The cake is ready when the toothpick comes out dry and the surface is golden brown.
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