Easter Colomba Dove Peace Italy Recipes

EASTER DOVE- COLOMBA DI PASQUA

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.

COLOMBA PASQUALE RECIPE

Steps:

• Dilute the brewer's yeast in 2 oz of warm milk. Add 2 oz of Manitoba flour and mix together. Cover with plastic wrap and let rise for at least 1 hour until the dough has doubled its volume.
• Let deflate the first leavened dough by mixing it with a spatula. Add 1/2 cup of warm water and 4 oz of Manitoba flour. Mix well, cover and let rise for another hour in a warm space until the dough has doubled its volume.
• Put the leavened dough in a kneading bowl. Add 2 oz of sugar and 5 oz of flour. Turn on the kneader and then stringing the dough with the appropriate hook. Knead for 3 minutes. Then add gradually 2 oz of soft butter into cubes. Let stringing the dough to the hook and knead until you obtain an elastic dough. Put into a bowl, cover with a towel and let rise until doubled its volume for at least 1 hour / 1 hour and a half.
• Once risen, put the mixture in the bowl of the mixer along with 9 oz of Manitoba flour and the remaining sugar ( 4 oz). Turn on the kneader and let absorb to the dough the mixture powders. Then add, one at a time, shelled whole eggs. Waiting for the first is absorbed by the dough before adding the second. Meanwhile, in a bowl prepare the aroma mixing the sweet wine, the lemon and orange zest, together with the seeds of a vanilla bean.
• Now add the remaining butter (4 oz at room temperature) cut into small pieces little by little. Ultimate adding the salt and spices. Knead for 10 minutes until the mixture does not string the hook and appear soft and elastic. Then put into a bowl, cover and let rise for 1 hour until doubled.
• Overthrow the risen dough on a work surface and spread it with your hands. Spread the candied upon the dough and begin to work vigorously to distribute the candies throughout the dough. Make a ball, put it in a bowl and let it rise covered for at least 1 hour until doubled.
• Place the leavened dough on a work surface and cut in half. Cut one of the two parts in half again and create 3 sausages: a larger one (the body of the Colomba Pasquale) and 2 smaller (the wings).
• Put the 3 parts in a mold for Colomba for 2,2 lbs. Cover and let rise the Dove until there will be 0 25⁄32 in to the mixture to reach the edge of the mold.
• In a mixer, blend the sugar with almonds until you obtain a fine powder. Whip the egg whites, and slowly add the powder obtained. Assemble everything with the whisk for 5 minutes. At the end, add Amaretto liqueur and stir.
• Preheat the oven to 180°C / 82°F in a static mode. Once the dough is leavened, spread the surface of the Colomba with the base of albumen icing. Decorate it with almonds and granulated sugar.
• Bake in a hot oven and, in the first 20 minutes of cooking, every 5 minutes, open the oven door for a few seconds to let steam out. Then, continue cooking for another 20 minutes by lowering the temperature to 160°C / 71°F.
• Once cooked let the Colomba cool on a wire rack, or you can let it cool upside down, in the raised position by serving the proper irons, such as those used for the cake.
• Colomba retains its softness for 3-4 days when stored in an airtight plastic bag.

EASTER COLOMBA DOVE PEACE-ITALY

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.