Colomba di Pasqua (Easter Dove Bread)

Name: Colomba di Pasqua (Easter Dove Bread)
Total time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 3.5 oz/100 g of butter; 5.2 oz/150 g of granulated sugar; 3 eggs; 7 oz/200 ml of milk; 12 oz/350 g of 00 flour; 0.5 oz/16 g of baking powder; 1.4 oz/40 g of raisins; 2.4 oz/70 g of mixed candied fruit; 1 teaspoon of vanilla flavouring; the grated zest of 1 lemon; 1 pinch of salt; to taste almonds; to taste sugar grain; to taste icing sugar (optional)

The Colomba di Pasqua (quick Easter dove bread) is a dessert that will amaze you with its simplicity, it rises directly in the oven and you can decorate it as you like with almonds or sugar sprinkles.

Get yourself a dove-shaped mold for 1/2 kg dough (we used the disposable paper one) and follow our recipe step by step: mix the egg yolks, sugar, butter, milk and flour in a bowl until you have a thick mixture and creamy.

Separately we whip the egg whites and then add them to the rest of the dough, mixing gently.

Finally we add some aromas, candied fruit, choosing from the tastiest ones such as citron, orange and the ever-present raisins.
We complete with almonds and granulated sugar and bake.

After baking it in the oven for about 1 hour we are ready to celebrate Easter with our family by enjoying this delicious quick Easter dove!

Category: Dessert

of: Luca
Gatti

5,0/5 Vote
Total votes: 1

Prep Time 60 min

Difficulty Easy

Serving 6

Price Cheap

Ingredients for 1 mold of 17oz/ 500 g

3.5 oz/100 g of butter

5.2 oz/150 g of granulated sugar

3 eggs

7 oz/200 ml of milk

12 oz/350 g of 00 flour

0.5 oz/16 g of baking powder

1.4 oz/40 g of raisins

2.4 oz/70 g of mixed candied fruit

1 teaspoon of vanilla flavouring

the grated zest of 1 lemon

1 pinch of salt

TO DECORATE

to taste almonds

to taste sugar grain

to taste icing sugar (optional)

Preparation

How to make the Colomba di Pasqua

We separate the egg whites from the yolks and combine the latter with the granulated sugar [1]; with electric whips we start whipping until we get a cream. Then add the slightly softened butter (we can heat it for a few moments in the microwave or in a bain-marie) [2].

Continuing to mix, slowly pour in the milk [3].
Then, we incorporate the 00 flour, sifting it to avoid the formation of lumps [4].
We use electric whips as long as we can, then if the compound is too thick, we continue with a spatula.

Add the baking powder [5] and flavor with a teaspoon of vanilla flavouring.
Separately, beat the egg whites with a pinch of salt, then add them a few at a time to the rest of the mixture [6].

Grate the lemon zest into the dough [7].
Let's add the mixed candied fruit and raisins [8]. Before using the latter, leave it 10-15 minutes to soak in water to make it softer.

Pour the mixture into a 500 g dove shaped mold [9] and add a few whole almonds (or slices as an alternative) to the surface [10],

granulated sugar and sprinkle with a little icing sugar [11]. This step is to create a crunchy sugar crust on the surface, but it's obviously optional.
Bake in a preheated convection oven at 160°/320 F for 60-65 minutes; [12].