Ingredients with Measurements:
- 500g all-purpose flour
- 150g sugar
- 150g butter, softened
- 3 eggs
- 1 egg yolk
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup candied orange peel
- 1/2 cup candied lemon peel
- 1/2 cup blanched almonds, chopped
- 1/2 cup powdered sugar
- 1/2 cup almond paste
- 1/2 tsp salt
- 1 tbsp active dry yeast
Special equipment needed:
- Stand mixer with dough hook attachment
- Colomba di Pasqua mold or dove-shaped baking dish
- Pastry brush
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
2. In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the softened butter and mix until it resembles coarse crumbs.
3. Add the eggs, egg yolk, milk, and yeast mixture to the bowl. Mix on low speed until the dough comes together.
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 and lemon peel, chopped almonds, and almond paste to the dough. Mix until well combined.
6. Cover the bowl with a clean cloth and let the dough rise in a warm place for 2 hours.
7. Preheat the oven to 350°F (180°C).
8. Grease a Colomba di Pasqua mold or a dove-shaped baking dish with butter.
9. Transfer the dough to the mold and shape it into a dove. Let it rise for another hour.
10. Brush the surface of the dough with beaten egg yolk.
11. Bake the Colomba di Pasqua for 45-50 minutes until it becomes golden brown.
12. Remove the Colomba di Pasqua from the oven and let it cool completely.
13. Once cooled, use a sharp knife to cut a hole in the bottom of the Colomba di Pasqua.
14. Fill the hole with marzipan and cover it with the cut-out piece of dough.
15. Dust the Colomba di Pasqua with powdered sugar and serve.
Time:
Preparation time: 3 hours
Cooking time: 45-50 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
1 Colomba di Pasqua serves 8-10 people
Nutritional information:
Calories per serving: 450
Total fat: 20g
Saturated fat: 8g
Cholesterol: 90mg
Sodium: 200mg
Total carbohydrates: 60g
Dietary fiber: 2g
Sugars: 30g
Protein: 8g
Substitutions for ingredients:
- Almond paste can be substituted with marzipan or ground almonds.
- Candied orange and lemon peel can be substituted with dried fruit.
Variations:
- Add chocolate chips or cocoa powder to the dough for a chocolate twist.
- Add raisins or other dried fruit to the dough for a fruity twist.
- Use different nuts, such as hazelnuts or pistachios, instead of almonds.
Tips and tricks:
- Make sure the yeast is fresh and active to ensure a good rise.
- Knead the dough well to develop the gluten and create a light and fluffy Colomba di Pasqua.
- Let the dough rise in a warm place to speed up the process.
- Use a sharp knife to cut the hole in the Colomba di Pasqua to prevent it from collapsing.
Storage instructions:
Store the Colomba di Pasqua in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the Colomba di Pasqua in the oven at 350°F (180°C) for 5-10 minutes before serving.
Presentation ideas:
Serve the Colomba di Pasqua on a platter and dust it with powdered sugar. Add fresh fruit or whipped cream on the side for a festive touch.
Garnishes:
Garnish the Colomba di Pasqua with candied fruit or chopped nuts.
Pairings:
Serve the Colomba di Pasqua with a cup of coffee or tea.
Suggested side dishes:
Serve the Colomba di Pasqua with fresh fruit or a side salad for a light and refreshing accompaniment.
Troubleshooting advice:
- If the dough is too dry, add a little more 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 foil to prevent it from burning.
Food safety advice:
Make sure to wash your hands and all equipment before handling food. Store the Colomba di Pasqua in an airtight container to prevent contamination.
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.
Flavor profiles:
The Colomba di Pasqua has a sweet and nutty flavor, with hints of citrus and almond.
Serving suggestions:
Serve the Colomba di Pasqua as a dessert or a sweet snack during Easter celebrations.
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