Colomba Pasquale
Ingredients
1 oz. baker's yeast
1 1/3 lb. flour
6 egg yolks
5 oz. confectioner's sugar
1 tsp. grated lemon zest
1 tsp. granulated sugar
salt
3 oz. milk
4 oz. candied lemon and orange rinds (diced)
3 oz. almonds, peeled
7 oz. butter
Method
1. Dissolve the crumbled yeast in
some warm water and mix it with 2 oz. of flour. Make a rather solid
dough and cut a cross-like incision on the top.
2. Roll the dough in flour and put it into a
bowl with 1 cup warm water for half an hour. Occasionally turn the
dough when it floats to the surface.
3. Knead the remaining flour separately with
5 egg yolks, 4 oz. softened butter, sugar, the lemon zest, a pinch
of salt and 3 oz. warm milk. Add the leavened dough and knead for
20 min. until the dough is smooth and rather compact.
4. Let the dough rise in a warm place until increased
by 1/3 third in volume.
5. Knead the dough once more, adding half of
the remaining softened butter in pieces.
6. Put the dough back in the bowl to rise until
doubled in size.
7. Put the dough on the pastry board once more
and knead in the remaining butter and the candied peel.
8. Shape the dough like a dove, or place it in
a dove-shaped mold, and let rise for half an hour.
9. Brush the dough with the remaining egg yolk,
top the surface with almonds, pressing them in slightly, and then
sprinkle with the granulated sugar crystals.
10. Pre-heat the oven to 375°F and bake for
15 minutes. Lower the heat to 325°F and cook for. another 20 minutes.
Previous Recipe
- Sweet
Angel Hair
Next Recipe - Cassata
alla Siciliana
