Quick and easy Easter Colomba recipe
Easter Colomba recipe quick: here's a recipe with brewer's yeast. This version requires a shorter and more complex preparation than the classic one, which is instead laborious, and involves long leavening with mother yeast. I found this recipe of vivalafocaccia and I thought I'd try it, the result is very similar to the classic colomba, similar I said! Try it!
Ingredients for 1 1 kg mold
- 470 grams of Manitoba flour (w360)
- Water 107 gr
- milk 67 gr
- sugar 134 gr
- brewer's yeast 20 gr
- butter 107 gr
- almost 2 eggs + one yolk
- vanilla flavor
- orange flavor
- 1 tablespoon of limoncello (optional)
- grated zest of 1 orange
- salt 3 gr
- 100 gr of dark chocolate chips (or candied orange peel)
For the icing
- 90 grams of almond flour this (already contains a part of sugar)
- 60 gr of egg whites (about 2 eggs)
- 30 grams of powdered sugar
... if you don't have almond flour and you have almonds:
- 60 gr of finely chopped almonds (sand type)
- 60 grams of powdered sugar
- 60 gr of egg whites (about 2 eggs)
- chopped almonds
ATTENTION: water, milk, limoncello, butter and eggs, keep them at room temperature before preparation.
Easter Colomba recipe
Dissolve the brewer's yeast in a little milk (taken from the total) at room temperature (not cold!).
Put the water, milk, dissolved yeast, sugar, 1 egg yeast and almost 2 whole eggs in the bowl of the mixer (beat the 2 eggs in a saucer and use a little more than half), the aromas of orange and vanilla and the spoonful of limoncello and the zest of 1 orange. Activate the mixer using the hook hook at medium speed. After a few minutes add the flour and let it mix for a few moments,
until the ingredients are all blended, at this point pour the butter cut into slices, a little at a time.
Once the butter is finished, let the mixer work for about 20 minutes at a medium speed. The dough will be ready when it will string by twisting completely around the hook and leaving the bowl clean. To test if it is ready, take a piece of dough between your fingers and spread it out, it will become thin and elastic like a pantyhose. At this point, add the chocolate chips or the candied orange peel, turn the planetary mixer on at low speed for a few seconds. Put the dough in a greased bowl and seal with plastic wrap.
Let it rise for 2 hours or in any case until the volume has doubled. Take the dough and pour it on a floured work surface.
Cut the dough into two parts: one part will be the body of the dove and from the second part also cut in half you will get the two wings.
Take the large half to create the body of the dove and work by squeezing it a little with your hands to let the air out, make 1 book fold and putting the flap folded upwards, wrap the dough on itself to create a sausage (flattened on the tips and thick on the belly).
Place this dough in the mold.
Do the same operation but also for the wings and place them in the mold.
Let it rise in the oven turned off with the only light on, for about 2 hours or in any case until it has risen for 2/3 of the height of the mold.
Meanwhile, prepare the glaze. Put the egg white in the mixer with the whipping hook, turn it on at high speed, once whipped, add the icing sugar, let it turn for a few seconds and then add the almond flour, mix with a spatula, you will have obtained a glaze consistency similar to yogurt, keep it aside.
Once the colomba has risen, remove it from the oven. Turn on the oven at 180 ° in the meantime pour the icing on the surface of the dove using a spoon. Make the almonds and the sugar grains adhere to the dove as well.
Bake for 40-50 minutes. if it darkens too quickly, place a sheet of aluminum foil on the wire rack on the top of the oven.
Remove from the oven and let yours cool dove before consuming it.
Happy Easter !!!