Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup desiccated coconut
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup lukewarm milk
- 1/4 cup lukewarm water
- 1/4 cup candied orange peel
- 1/4 cup candied lemon peel
- 1/4 cup blanched almonds, chopped
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 packet active dry yeast
Special equipment needed:
- Stand mixer with dough hook attachment
- Colomba di Pasqua mold (or a large paper Colomba di Pasqua mold)
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the all-purpose flour, almond flour, desiccated coconut, granulated sugar, salt, and active dry yeast.
2. Add the softened butter, eggs, lukewarm milk, lukewarm water, vanilla extract, and almond extract to the bowl.
3. Mix the ingredients on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 10-15 minutes, until it becomes smooth and elastic.
5. Add the candied orange peel, candied lemon peel, and chopped almonds to the dough, and knead for another 5 minutes.
6. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 2 hours, until it doubles in size.
7. Preheat the oven to 350°F (180°C).
8. Grease the Colomba di Pasqua mold with butter and line it with parchment paper.
9. Transfer the dough to the mold and spread it evenly.
10. Cover the mold with a clean kitchen towel and let the dough rise for another 30 minutes.
11. Bake the Colomba di Pasqua for 35-40 minutes, until it is golden brown and a toothpick inserted in the center comes out clean.
12. Remove the Colomba di Pasqua from the oven and let it cool in the mold for 10 minutes.
13. Transfer the Colomba di Pasqua to a wire rack and let it cool completely.
14. Dust the Colomba di Pasqua with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Rising time: 2 hours and 30 minutes
Cooking time: 35-40 minutes
Total time: 3 hours and 40 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes one large Colomba di Pasqua, which serves 8-10 people.
Nutritional information:
Calories: 364
Fat: 20g
Saturated Fat: 9g
Cholesterol: 97mg
Sodium: 97mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 22g
Protein: 7g
Substitutions for ingredients:
- You can use coconut flour instead of almond flour.
- You can use chopped dried apricots or raisins instead of candied orange and lemon peel.
- You can use chopped walnuts or pistachios instead of almonds.
Variations:
- You can add chocolate chips or cocoa powder to the dough for a chocolate twist.
- You can add dried cranberries or cherries to the dough for a fruity flavor.
- You can add a splash of rum or brandy to the dough for an adult version.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Use lukewarm milk and water to activate the yeast.
- Knead the dough for at least 10 minutes to develop the gluten.
- Let the dough rise in a warm place, such as an oven with the light on or a sunny spot.
- Grease the mold well to prevent the Colomba di Pasqua from sticking.
- Dust the Colomba di Pasqua with powdered sugar just before serving to prevent it from getting soggy.
Storage instructions:
Store the Colomba di Pasqua in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the Colomba di Pasqua, wrap it in aluminum foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
Serve the Colomba di Pasqua on a large platter and dust it with powdered sugar. You can also decorate it with candied fruit or blanched almonds.
Garnishes:
Candied fruit, blanched almonds, or fresh berries.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk or water.
- If the dough is too wet, add a little more flour.
- If the Colomba di Pasqua is browning too quickly, cover it with aluminum foil.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment before starting. Check the expiration date of the yeast before using it.
Food history:
Colomba di Pasqua is a traditional Italian Easter cake that originated in Lombardy. It is shaped like a dove, which symbolizes peace and resurrection. Colomba di Pasqua is similar to panettone, another Italian sweet bread that is popular during Christmas.
Flavor profiles:
Almond, coconut, orange, lemon, vanilla.
Serving suggestions:
Slice the Colomba di Pasqua and serve it with a cup of coffee or tea. You can also toast it and spread it with butter or jam.
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Region: Italian