Colomba Di Pasqua Recipes

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.