Colomba Classica Di Pasqua
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Recipe Overview
Overview
Colomba di Pasqua is a beloved Italian Easter cake that brings a sense of celebration and joy to the table. This recipe showcases the beauty of traditional baking, utilizing a sourdough starter to create a light and airy texture. The process begins with refreshing the starter, ensuring it is active and ready to work its magic in the dough. The use of high-protein flour, specifically 00 flour, contributes to the cake’s structure, making it perfect for leavened products like colomba.
As you mix the ingredients, the addition of organic egg yolks not only enriches the dough but also imparts a lovely golden hue. The dough is then kneaded until elastic, allowing it to develop strength and texture. A key moment in the process is the incorporation of soft butter, which adds richness and flavor. The careful folding and resting of the dough help to create the characteristic bubbles that make colomba so light.
Once the dough has risen and is ready for shaping, the fun begins with the addition of candied orange peel, which infuses the cake with a delightful citrus aroma. After shaping, the colomba is left to rise again before being glazed with a sweet almond mixture. Baking it to perfection results in a beautifully golden crust that encases a soft, fragrant interior. This cake is not just a treat; it’s a centerpiece for Easter celebrations, inviting everyone to gather and share in the joy of homemade goodness.
Whether enjoyed plain or with a dusting of powdered sugar, Colomba di Pasqua is a testament to the art of Italian baking. It’s a recipe that not only fills the belly but also warms the heart, making it a cherished tradition for many families during the Easter season.
Recipe Details
Steps & Tips
Tip: Refresh your sourdough starter several times before use.
Weigh 80 g of sourdough starter.
Add 220 g of flour and 100 g of cold water to the mixer.
Add three medium egg yolks.
Mix the ingredients until elastic.
Tip: Check the dough temperature to ensure it does not exceed 25°C.
Add 50 g of sugar and let it absorb.
Add 60 g of soft butter gradually.
Place the dough in a buttered container to rise.
Prepare the aromatic mixture with orange zest and honey.
Add the first dough to the mixer for the second dough.
Add 100 g of Bavarian butter and 2 g of salt.
Let the dough rest for 20 minutes.
Add 125 g of candied orange peel to the dough.
Place the dough in the dove mold.
Prepare the icing with almond flour and egg white.
Bake in the oven at 175°C for 55 minutes.
Let the cake cool upside down.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Colomba is a traditional Italian Easter cake shaped like a dove, symbolizing peace.
- •The dough requires a well-fed sourdough starter for optimal leavening and flavor.
- •Candied orange peel can be substituted with other dried fruits or chocolate.
- •The cake is typically glazed with a mixture of almond flour and icing sugar before baking.
