Ingredients with Measurements:
- 500g flour
- 200g sugar
- 150g butter, softened
- 4 eggs
- 1/2 cup milk
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup orange zest
- 1/4 cup candied orange peel
- 2 tsp active dry yeast
- 1 tsp salt
Special equipment needed:
- Stand mixer with dough hook attachment
- Colomba di Pasqua mold or dove-shaped baking tin
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In a small bowl, dissolve yeast in warm milk and let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add the yeast mixture, eggs, and softened butter to the flour mixture and mix with a dough hook attachment until a smooth dough forms.
4. Add in the dried cranberries, chopped walnuts, orange zest, and candied orange peel and mix until well combined.
5. Cover the dough with a clean kitchen towel and let it rise in a warm place for 2 hours.
6. Preheat the oven to 350°F.
7. Grease the Colomba di Pasqua mold or dove-shaped baking tin with butter and line it with parchment paper.
8. Transfer the dough to the mold or tin and let it rise for another hour.
9. Brush the top of the dough with egg wash and sprinkle with additional chopped walnuts and dried cranberries.
10. Bake for 45-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
11. Let the Colomba di Pasqua cool in the mold or tin for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Rising time: 3 hours
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
Makes 1 Colomba di Pasqua, serves 8-10 people.
Nutritional information:
Calories per serving: 400
Fat: 16g
Carbohydrates: 57g
Protein: 9g
Sodium: 240mg
Fiber: 2g
Sugar: 26g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or dried cherries.
- Chopped walnuts can be substituted with pecans or almonds.
- Candied orange peel can be substituted with candied lemon peel.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolate twist.
- Replace the dried cranberries with dried apricots and the walnuts with pistachios for a Mediterranean twist.
- Add 1/4 cup of rum to the dough for an adult version.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Let the dough rise in a warm place, such as an oven with the light on or near a heater.
- Brush the top of the dough with egg wash to give it a shiny finish.
- Let the Colomba di Pasqua cool completely before slicing it.
Storage instructions:
Store the Colomba di Pasqua in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, slice the Colomba di Pasqua and toast it in a toaster or oven until warm.
Presentation ideas:
Serve the Colomba di Pasqua on a platter and dust it with powdered sugar.
Garnishes:
Garnish with fresh berries and mint leaves.
Pairings:
Pair with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the dough is too wet, add a tablespoon of flour at a time until it reaches the desired consistency.
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough.
Food history:
Colomba di Pasqua is an Italian Easter bread that is shaped like a dove, symbolizing peace and resurrection.
Flavor profiles:
The Cranberry and Walnut Colomba di Pasqua is sweet and nutty with a hint of orange zest.
Serving suggestions:
Serve the Colomba di Pasqua as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian