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- Colomba di Pasqua
- (Easter Dove)
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- Ingredients:
3/4 oz (20 grams) fresh yeast or 2 teaspoons (10 ml) dried yeast
6 fl oz (175 ml) hot milk
15 oz (400 grams) plain white or Italian type 00 flour
4 oz (100 grams) unsalted butter
3 large eggs and 1 egg yolk
4 oz (100 grams) superfine sugar
1/2 teaspoon (2.5 ml) salt
1 teaspoon (5 ml) vanilla extract
Grated zest of 1 orange
Grated zest of 1 unwaxed lemon
2 and 1/2 oz (65 grams) raisins
2 and 1/2 oz (65 grams) mixed candied peel
Icing sugar, for dusting
4 oz (100 grams) whole, blanched almonds
Directions:-
- Blend the yeast with the warm milk then leave for 15 minutes until frothy.
Stir in 4 oz (100 grams) of the flour, cover and leave for 30 minutes.
Melt the butter and leave to cool.
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- Whisk together the eggs, egg yolk and sugar, then whisk in the butter.
Stir in the salt, vanilla, orange and lemon zests.
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- Add the remaining 11 oz (300 grams) flour and mix together with a wooden spoon.
Beat in the yeast mixture until the mixture is smooth.
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- Mix in the raisins, reserving 2, and the candied peel.
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- Place the dough in an oiled bowl, cover with a clean tea-towel and leave for 1 and 3/4 to two hours until doubled in size.
Draw the outline of a dove shape onto 2 sheets of parchment paper.
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- Line 2 baking trays with the parchment sheets.
Turn the dough onto a lightly floured surface and knead for 2-3 minutes.
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- Divide in half and shape each piece into a dove and place each dove on a separate baking tray.
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- Use the reserved raisins for the eyes.
Cover with a clean tea-towel and leave to rise again at room temperature for about one hour until double the size.
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- Stud the doves with the almonds.
Pre-heat the oven to 375° F (190° C).
Bake the Easter doves in the oven for about 15-18 minutes until golden brown and firm to the touch.
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- Transfer to a wire rack and leave to cool. Dust with sifted icing sugar before serving. Makes 2, each to serve 6.
That's it!
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