Easter Colomba Cake

A light, stringy crumb that pulls apart easily, dotted with candied orange peels. The crust cracks under the teeth with whole almonds, releasing a powerful scent of vanilla and fresh butter.

• Prep time: 45 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 791
• Protein: 15 g
• Carbs: 112 g
• Fat: 30 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 100 g White sugar
• 100 g Minimum butter sweet ( softened )
• 2.7 piece Egg ( at room temperature )
• 66.7 ml Whole milk ( lukewarm )
• 13.3 g Fresh baker's yeast
• 66.7 g Candied orange peel ( finely diced )
• 33.3 g Raisin
• 0.7 piece Vanilla bean ( scraped )
• 33.3 g Almond with skin ( whole )
• 0.7 pinch Gray sea salt
• 20 g Pearl sugar

Instructions

1. Yeast activation

   Dissolve the baker's yeast in warm whole milk. Let it rest for 10 minutes until a light foam forms on the surface, indicating the ferments are active.

2. First mix

   In the bowl, mix the flour, white sugar, and a pinch of salt. Make a well, pour in the milk-yeast mixture, and add the eggs one by one, mixing vigorously.

3. Kneading and body

   Knead the dough until it becomes elastic. Incorporate the softened butter in several additions. Work the dough until it completely pulls away from the sides and slaps against the bowl.

4. Flavors and fruits

   Add the vanilla bean seeds, raisins, and candied orange peels. Mix just enough to distribute the fruits without tearing the dough.

5. First rise

   Cover with a damp cloth. Let the dough double in volume in a warm place, away from drafts. It should be puffy and full of air bubbles.

6. Shaping and finishing

   Punch down the dough. Divide it to form the body and wings of the dove. Place the almonds and pearl sugar on top, then let it rise for another hour.

7. Baking

   Bake at 170°C. The crust should become golden brown and firm. A knife blade inserted into the center should come out dry, without any trace of raw dough.

Chef's tips

• If the dough sticks too much, don't add flour; just knead it longer.
• Ensure the milk isn't hot, or you will kill the yeast.

Storage

Keeps for 3 to 4 days wrapped in a clean cloth or aluminum foil to maintain its moisture.