Ingredients
- Strong Bread Flour: (500g) – The foundation of our bread, providing structure and elasticity.
- Active Dry Yeast: (7g or 2 tsp) – The magic ingredient that makes our dough rise and become airy.
- Granulated Sugar: (100g) – Adds sweetness and helps activate the yeast.
- Warm Milk: (250ml) – Provides moisture and richness, aiding in yeast activation and dough development.
- Large Eggs: (3) – Enrich the dough, adding flavor, color, and structure.
- Unsalted Butter, Softened: (100g) – Contributes to tenderness and flavor, making the bread melt-in-your-mouth.
- Orange Zest: (From 2 oranges) – Infuses the bread with a bright, citrusy aroma and flavor, a key element of Easter bread.
- Vanilla Extract: (1 tsp) – Enhances the overall flavor profile, adding warmth and sweetness.
- Salt: (1 tsp) – Balances the sweetness and enhances the other flavors.
- Candied Orange Peel: (100g) – Adds chewy texture and intense orange flavor, traditional in Colomba Pasquale.
- Flaked Almonds: (50g) – For the glaze, providing a delicate crunch and nutty flavor.
- Pearl Sugar: (50g) – For the glaze, adding sweetness and a beautiful sparkling finish.
- Powdered Sugar: (100g) – For the glaze, creating a smooth and sweet coating.
- Egg White: (1) – For the glaze, acting as a binder and creating a glossy finish.
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. This step is crucial for ensuring your bread rises properly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, remaining granulated sugar, and salt. Make a well in the center of the dry ingredients.
- Incorporate Wet Ingredients: Pour the yeast mixture into the well in the dry ingredients. Add the eggs, softened butter, orange zest, and vanilla extract.
- Knead the Dough (First Kneading): Using a stand mixer fitted with a dough hook (or by hand on a lightly floured surface), knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. If kneading by hand, this might take a bit longer, closer to 12-15 minutes. The dough should pull away from the sides of the bowl and form a ball.
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled large bowl, turning to coat all sides. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5-2 hours, or until doubled in size. This first rise is essential for developing flavor and lightness in the bread.
- Punch Down and Add Candied Orange Peel: Gently punch down the dough to release the air. Scatter the candied orange peel over the dough and knead it in evenly for a minute or two. This ensures the candied peel is distributed throughout the bread.
- Shape the Dough: Divide the dough in half. Take one half and divide it again into two pieces, one slightly larger than the other. The larger piece will form the body of the dove, and the smaller piece will form the head and neck. Roll the larger piece into a long oval shape and place it on a baking sheet lined with parchment paper to form the body. Roll the smaller piece into a snake and shape it into a curved neck and head, attaching it to the body to create the dove shape. Use the remaining dough half to create the wings in a similar fashion, rolling and shaping them to attach to the body. You can get creative with the wing shape! If you have a Colomba mold, you can use it instead of free-shaping for a more traditional look.
- Second Rise (Proofing): Cover the shaped dough loosely with plastic wrap or a damp kitchen towel and let it rise again in a warm place for another 1-1.5 hours, or until almost doubled in size. This second rise, known as proofing, is crucial for achieving a light and airy texture.
- Preheat Oven and Prepare Glaze: Preheat your oven to 350°F (175°C). While the bread is proofing, prepare the glaze. In a small bowl, whisk together the powdered sugar and egg white until smooth and glossy.
- Glaze and Decorate: Gently brush the glaze evenly over the surface of the proofed dove-shaped bread. Sprinkle generously with flaked almonds and pearl sugar. The glaze will create a beautiful crust and the almonds and pearl sugar will add texture and sweetness.
- Bake: Bake in the preheated oven for 35-40 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Cool Completely: Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Cooling completely is important to allow the bread to set and prevent it from being gummy.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 15g