Easter Colomba Cake
Ingredients
- 333.3 gWheat flour (sifted)
- 100 gWhite sugar
- 100 gUnsalted butter (softened)
- 2.7 pcEgg (at room temperature)
- 66.7 mlWhole milk (lukewarm)
- 13.3 gFresh baker's yeast
- 66.7 gCandied orange peel (finely diced)
- 33.3 gRaisin
- 0.7 pcVanilla bean (scraped)
- 33.3 gAlmond with skin (whole)
- 0.7 pinchGray sea salt
- 20 gPearl sugar
Method
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.
- 1
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
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
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
Add the vanilla bean seeds, raisins, and candied orange peels. Mix just enough to distribute the fruits without tearing the dough.
- 5
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days wrapped in a clean cloth or aluminum foil to maintain its moisture.
