Ingredients with Measurements:
- 500g all-purpose flour
- 150g granulated sugar
- 150g unsalted butter, softened
- 4 eggs
- 1/2 cup warm milk
- 1/4 cup orange juice
- 2 tbsp orange zest
- 2 tsp active dry yeast
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup sliced almonds
- 1 egg yolk
- 1 tbsp water
Special equipment needed:
- Stand mixer with dough hook attachment
- Colomba di Pasqua mold or dove-shaped pan
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Mix on low speed until combined.
2. Add the eggs, one at a time, mixing well after each addition.
3. Add the softened butter, orange juice, orange zest, warm milk, and vanilla extract. Mix on low speed until a soft 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 sliced almonds and knead for another 2-3 minutes until they are evenly distributed.
6. Cover the dough with a clean kitchen towel and let it rise in a warm place for 2 hours or until it doubles in size.
7. Grease the Colomba di Pasqua mold or dove-shaped pan with butter.
8. Punch down the dough and shape it into a dove, following the instructions of the mold or pan.
9. Place the shaped dough into the mold or pan, cover it with a kitchen towel, and let it rise for another hour.
10. Preheat the oven to 350°F (180°C).
11. In a small bowl, whisk together the egg yolk and water.
12. Brush the egg wash over the top of the Colomba di Pasqua.
13. Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
14. Let the Colomba di Pasqua cool in the mold or pan for 10 minutes before removing it.
Time:
Preparation time: 30 minutes
Rising time: 3 hours
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
1 Colomba di Pasqua serves 8-10 people.
Nutritional information:
Calories per serving: 390
Total fat: 16g
Saturated fat: 7g
Cholesterol: 102mg
Sodium: 268mg
Total carbohydrates: 52g
Dietary fiber: 2g
Total sugars: 16g
Protein: 9g
Substitutions for ingredients:
- Almonds: You can use other nuts, such as hazelnuts or pistachios, instead of almonds.
- Orange: You can use other citrus fruits, such as lemon or grapefruit, instead of orange.
Variations:
- Chocolate: You can add 1/2 cup of chopped dark chocolate to the dough for a chocolate-orange Colomba di Pasqua.
- Candied fruit: You can add 1/2 cup of chopped candied fruit to the dough for a more traditional Colomba di Pasqua.
- Plain: You can omit the orange zest and juice and make a plain Colomba di Pasqua.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Don't over-knead the dough, or it will become tough.
- Let the dough rise in a warm place, such as an oven with the light on or a sunny spot.
- Brush the egg wash gently over the top of the Colomba di Pasqua to avoid deflating it.
- 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 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:
- Dust the top of the Colomba di Pasqua with powdered sugar before serving.
- Slice the Colomba di Pasqua and serve it with whipped cream or mascarpone cheese.
- Decorate the Colomba di Pasqua with candied orange peel or sliced almonds.
Garnishes:
- Powdered sugar
- Candied orange peel
- Sliced almonds
Pairings:
- Prosecco
- Moscato d'Asti
- Cappuccino
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of warm milk at a time until it becomes soft and elastic.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes soft and elastic.
- If the Colomba di Pasqua is browning too quickly, cover it with aluminum foil and continue baking.
Food safety advice:
- Wash your hands before and after handling food.
- Use clean utensils and equipment.
- Make sure the dough is cooked through before serving.
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, a Christmas cake, but it is flavored with orange zest and juice and studded with sliced almonds.
Flavor profiles:
- Sweet
- Citrusy
- Nutty
Serving suggestions:
- Serve the Colomba di Pasqua as a dessert or a sweet breakfast treat.
- Slice it and serve it with coffee or tea.
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Region: Italian