Easter Colomba recipe by of 21-03-2012 [Updated on 09-08-2017]
The dove is the sweet symbol of Easter, a soft, fragrant sweet made from flour, butter, eggs, sugar and candied fruit which is covered with an almond glaze. Every year of this period I decide to try my hand at the preparation of the Easter dove but I regularly find myself giving up due to the very long preparation times, and then not having a family recipe to prepare this dessert I am afraid of wasting an entire day only to get a disappointing result. This year it was once again in my head to prepare the dove, but before embarking on this undertaking I decided to study the matter well; I looked online and found that there are 3 most popular recipes, that of giallozafferano, the one posted on the cookaround forum, and that of anna moroni. Despite having different doses, the first 2 have a similar procedure, the other has reduced leavening times, only one hour (the others instead 24 hours ° _ °), I'll be honest, I immediately discarded all three, the first because did not show the photo of the slice, and I never trust recipes that do not show the inside of a cake, the second and third precisely because although they look very nice, they had the photo of the slice that just didn't convince me , they did not have the briochy look of a dove. I was almost about to give up this time too but then leafing through my cookbooks I found a recipe to prepare the Easter dove with more human times and with a slightly different procedure, I was struck by the preparation of the chariot that only needs to rise 30 minutes in a closed container immersed in warm water, so I decided to start with this recipe, to throw myself into this enterprise and cross my fingers. Healthy afternoon I went to buy everything I need and early Sunday morning I started the "2012 Easter dove mission". After 9 hours, 4 reshuffles, 1000 photos and various discussions with my husband on how to proceed, the cake has risen to perfection and after having glazed it I put it in the oven, crossing my fingers. After just 10 minutes of cooking I smelled the scent of dove and watching it as it swelled in the oven, I felt really satisfied with my work, after letting it cool and taking the photos it was time to taste it and I must say that I really was happy with the result, a soft, fragrant Easter dove with the flavor of those artisanal sweets that can be bought in a pastry shop and cost an eye;) If you also want to prepare the dove at home, you just have to buy a paper mold from 1 kg, be ready to follow the dough for 9 hours and follow this recipe step by step and the result is guaranteed. I hope I was as clear as possible in the explanation, but if you have other questions, just ask;) Happy Wednesday and a kiss to those who pass by here
How to make the Easter dove
Make the biga by dissolving the yeast in 100 ml of warm water. Add 140/150 grams of flour and start mixing
Knead the dough until you get a soft dough.
Make a cross on the dough and put it in a container in which you will have put some warm water.
Close the bowl and leave to rise for 30 minutes. The dough after rising will be doubled in volume and will rise to the surface
In a large bowl pour the remaining flour (350 g of flour), sugar, egg yolks, 100 gr of softened butter, a pinch of salt, a tablespoon of vanilla essence and the grated rind of lemon and orange
Start working the dough by adding a lot of milk until you get a workable dough (30 ml was enough for me).
Take the biga, drain it from the water and add it to the dough.
Transfer the dough to a pastry board and work until you get a soft, homogeneous and a little sticky dough then put in a bowl in the oven to rise for 1 hour.
Resume the dough and add 50 g of softened butter
Work vigorously for at least 10 minutes then return the dough to the bowl in the oven off to rise for 4 hours
After rising the dough will be doubled in volume
Resume the dough and add the last 50 grams of softened butter and if you want the candied fruit
Knead the dough for 15 minutes, then place it in the dove mold.
Put the dove in the oven off and let it rise for 2/3 hours or until the cake reaches almost to the height of the edge of the mold
Remove the dove from the oven and place it on a surface covered with a cloth then turn on the oven and preheat it to 190 °
In the meantime, prepare the glaze by beating the egg whites in a bowl with the granulated sugar. Spread the glaze obtained on the dove and sprinkle with the granulated sugar and almonds.
Bake the dove in a preheated oven for 10 minutes at 190 °, then set the oven temperature to 180 and continue cooking for another 30 minutes. Take the colomba out of the oven and let it cool on a wire rack, upside down if possible like you do for panettone
serve your dove the next day.