Ingredients with Measurements:
- 500g flour
- 150g sugar
- 200g butter
- 4 eggs
- 150g white chocolate, chopped
- 100g pistachios, chopped
- 1/2 cup milk
- 1/4 cup warm water
- 1 packet active dry yeast
- 1 tsp vanilla extract
- 1/2 tsp salt
Special equipment needed:
- Stand mixer with dough hook attachment
- Colomba di Pasqua mold or round cake pan
- Parchment paper
- 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 frothy.
2. In the bowl of a stand mixer, combine the flour, sugar, salt, and butter. Mix on low speed until the mixture resembles coarse sand.
3. Add the eggs, one at a time, mixing well after each addition.
4. Add the yeast mixture, vanilla extract, and milk. Mix on low speed until a smooth dough forms.
5. Add the chopped white chocolate and pistachios to the dough and mix until evenly distributed.
6. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour.
7. Preheat the oven to 350°F (180°C).
8. Grease a Colomba di Pasqua mold or a round cake pan with butter and line it with parchment paper.
9. Transfer the dough to the mold or pan and smooth the top with a spatula.
10. Let the dough rise for another 30 minutes.
11. Brush the top of the dough with milk and sprinkle with chopped pistachios.
12. Bake for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
13. Let the Colomba di Pasqua cool completely in the mold or pan before removing it.
Time:
Preparation time: 30 minutes
Rising time: 1 hour and 30 minutes
Cooking time: 40-45 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: 23g
Saturated fat: 12g
Cholesterol: 105mg
Sodium: 220mg
Total carbohydrates: 54g
Dietary fiber: 2g
Sugars: 23g
Protein: 9g
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of pistachios.
- Dark chocolate can be used instead of white chocolate.
Variations:
- Add candied orange peel or raisins to the dough for a traditional Colomba di Pasqua.
- Make a glaze with powdered sugar and lemon juice to drizzle over the top of the Colomba di Pasqua.
Tips and tricks:
- Make sure the yeast is fresh and active for a good rise.
- Don't overmix the dough or it will become tough.
- Let the dough rise in a warm place, such as a turned-off oven with the light on.
- Use a serrated knife to slice the Colomba di Pasqua.
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 heat in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the Colomba di Pasqua with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Chopped pistachios or candied orange peel.
Pairings:
- Prosecco or Moscato d'Asti.
Suggested side dishes:
- Fresh fruit salad or roasted vegetables.
Troubleshooting advice:
- If the dough doesn't rise, it may be too cold or the yeast may be inactive.
- If the top of the Colomba di Pasqua is browning too quickly, cover it with aluminum foil.
Food safety advice:
- Wash your hands and all surfaces and utensils that come into contact with the dough.
- Make sure the Colomba di Pasqua is cooked to an internal temperature of 190°F (87°C) to ensure it is safe to eat.
Food history:
- Colomba di Pasqua is a traditional Italian Easter cake that originated in Lombardy in the early 20th century.
Flavor profiles:
- Sweet, nutty, and buttery.
Serving suggestions:
- Serve the Colomba di Pasqua as a dessert or with coffee or tea.
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Region: Italian