Colomba Pasquale

Takes 50 minutes | Serves 8 |

Ingredients

390 g All-Purpose Flour
110 g cool water
0.5 tsp instant yeast
8 g table salt
1 tbsp yeast
90 g granulated sugar
60 g butter, at room temperature
2 large eggs
1 large egg yolk
2 tsp Fiori di Sicilia or vanilla extract + orange oil
1 zest orange zest
170 g dried fruit, of your choice
1 large egg white
45 g Almond Flour or blanched almonds, finely ground
15 g sliced almonds
28 g coarse sparkling sugar or Swedish pearl sugar

Steps

Biga (Overnight Starter)

• Mix together 120g flour, 110g cool water, and 1/8 tsp yeast. Cover and leave at room temperature for up to 15 hours.

Dough

• Combine the bubbly starter with 270g flour, 8g salt, 1 tbsp yeast, 70g sugar, 60g butter, 2 eggs, 1 egg yolk, and flavorings except orange zest and dried fruit. Mix and knead for 12 minutes.
• Knead in the orange zest and dried fruit.
• Let the dough rise for 2-3 hours until puffy.
• Divide and shape the dough into a symbolic dove shape on a baking sheet. Let it rise until puffy, about 1-2 hours.

Topping and Baking

• Preheat the oven to 190°C. Mix egg white, ground almonds, and 25g sugar for the topping. Glaze the loaf, sprinkle with almonds and pearl sugar.
• Bake at 190°C for 15 minutes, then reduce to 175°C and bake for another 20 minutes. Tent during the final 10 minutes. Cool on a rack.