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Easter colomba

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 8 PEOPLE

pastry flour, 6 cup
butter, 1 cup + 1 tbsp
candied citron peel, 5,3 oz
sugar, 6,3 oz
milk, 2/5 cup
25 g of yeast;
50 grams of almonds;
30 grams of coarse sugar;
5 eggs (1 whole egg and 4);
1 lemon
Salt

PROCEDURE

Mix 200 grams of flour and yeast dissolved in warm water and form a dough of the right consistency. Immerse in a bowl of warm water after having made two cuts crosswise with a sharp knife. Cover with a lid until the loaf, leavened, will surface.
Put on pastry 300 grams of flour, half teaspoon of salt and the grated rind of lemon. Mix well, make the fountain in the center and place 150 grams of sugar, 4 egg yolks, 125 grams of softened butter. Mix it all by adding the warm milk. When the dough is firm, mix all. Work it, make a ball to rise in a floured bowl. When it will be increased by one third, add 40 grams of softened butter and knead for 10 minutes. Let the dough rise again until it has doubled its volume. Knead again, adding more butter and bits of candied citron, beating the dough vigorously for 10 minutes. Then divide it into two parts: one for the body of the dove, the other for the wings. Cover the dough with a floured cloth and let rise again. Once prepared put it on an oven tray, brush with beaten egg, add the almonds and sugar in kernels. Bake at 374°, but after 10 minutes get to 356° Cover the dough with a sheet of buttered parchment paper. Simmer for 20 minutes, remove from oven and let cool.

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