Colomba
Instructions
Crumble the yeast into a bowl and dilute with 2-3 tablespoons of warm water (about 20 degrees) to keep alive the yeast ferments.
Put into a bowl 100 g flour with the yeast diluted and begin to knead with your fingertips, joining still 2-3 tablespoons of warm water.
Formed a slab that become engraved with 2 cross-cuts; put it in a bowl containing lukewarm water at 30 degrees.
Cover with a cloth dipped in flour and let rise until the dough is puffed up and afloat.
400 g of sifted flour, add the salt and the grated lemon rind, 4 egg yolks, 150 g of sugar, 120 g of soft butter into small pieces and knead pouring milk a little at a time until a dough elastic.
Add the leavened dough and well drained, knead again and long on floured pastry Board.
Make the dough rise.
At this point add the candied fruit into cubes and let it rise until the dough has doubled its volume.
Add 80 g of butter, work to mix well and roll out the dough into the mold in the shape of a dove.
Pick up the brim of the bowl, then brush with egg and sprinkle the surface with almonds halved thrust in the dough, then with remaining sugar and then with the grain.
Bake in hot oven at 200 degrees for 10 minutes and at 190 degrees for 40 minutes.
If it were too Brown cover with greaseproof paper.
Ingredients and dosing for 8 persons
- 550 g of flour
- 25 g of brewer's yeast
- 5 eggs
- 200 g of butter
- 170 g of sugar
- 60 g of granulated sugar
- 1/2 cup of milk
- 75 g of candied orange peel
- 1 lemon
- 50 g of peeled almonds
- 1 pinch of salt
- 75 g of candied citron