Colomba Pasquale

Category: Easter
Kitchen: italian
Colomba Pasquale

Ingredients

Opara
wheat flour / grade 120 grams
water 110 gram
pressed yeast 1 gram
Dough
dough all
wheat flour / grade 270 gram
sugar 70 grams
butter 60 grams
egg C1 2 pieces
yolk 1 piece
vanilla taste
spices (cardamom, cloves) option taste
orange zest 1 piece
dried fruits (I have dried apricots and candied strawberries) 170 gram
pressed yeast 15 grams
salt 1/2 tsp
Glaze
protein 15 grams
sugar 30 grams
almond flour (I have sesame), you can grind any nut 20 grams
whole almonds (I did not use) 10-15 pieces

Cooking method

  • Opara
  • Colomba PasqualeDissolve yeast in water. Add flour, stir until smooth. Cover with foil. Leave at room temperature for 10-15 hours.
  • Colomba PasqualeThis is what the finished dough looks like. She became less frequent, rose well, became covered with bubbles. A stripe appeared in the center. This suggests that the dough will soon begin its downward movement, they will settle.
  • Colomba PasqualeThis is how the dough looks inside.
  • Dough
  • Colomba PasqualeI made the batch in HP (7 * 5 * 12). The butter should be soft. Put all the ingredients in a bucket except the zest and dried fruits and turn on the batch.
  • Colomba PasqualeI used homemade dried fruits. They are soft and clean. If you are from a store, then rinse. If very hard, then pour boiling water for 10 minutes. Dry. Cut into small pieces. Add dried fruit and zest (I didn’t put in) at the beeper signal. If you knead with a hook, then at the end of the batch.
  • Colomba PasqualeThis is what the dough looks like. It is soft, moving away from the walls, but smears along the bottom.
  • Colomba PasqualePour the dough onto a greased table. Roll up in a ball and place in a greased dish. Cover. Put in a warm place (27-30 degrees) to ferment.
  • Colomba PasqualeThis is what the dough looks like after 2 hours.
  • Colomba PasqualeDivide the dough into equal parts, roll each piece into a ball and put it into molds. We put in a warm place for proofing (27-30 degrees). The dough should increase in volume by 2-2.5 times. My proofing was 1 hour 40 minutes.
  • Glaze
  • Colomba PasqualeBeat the protein, gradually adding sugar.
  • Colomba Pasquale
  • Colomba PasqualeAdd flour and stir.
  • Colomba PasqualeApproached colombs, grease with glaze. If desired, spread whole almonds on top. Put in an oven preheated to 165-170 degrees and bake for 30 to 50 minutes. It all depends on the size of the product and your oven. We check the readiness with a wooden skewer. It should come out dry from the center. Or a thermometer. The temperature in the middle should be 94 degrees.
  • We get it. Let cool on a wire rack. You can not hang it.
  • Colomba Pasquale

Note

The recipe was spied on a German blog. Reduced yeast and salt in half.
Baking couldn't be easier. Absolutely trouble-free.
Of course, my dove (colomba), the irregular shape. It should be in the form of a dove. But there are no forms, and laziness to do. Whichever form you bake, the essence will not change. Delicious. Recommend)

lungwort
Angela, what should I do now? I was going to bake a panetone, and here is a colomba. All your recipes are good, just like Manechka's - Sanadora. What should I do?
Gala
Angelayou indulge in colombs
Quote: ang-kay

But there are no forms, and it's lazy to do

And this year I also have forms, surprisingly, I accidentally managed to buy Italian ones in Moscow, and Kolombochka came from Italy, for comparison, I wanted to try one more recipe, only with time an ambush.

ang-kay
Quote: lungwort
I was going to bake a panetone, and here is a colomba
Quote: lungwort
What should I do?
Natalia, bake. You can bake before Ascension. So time wagon)
Quote: Gala
indulge in colombs
There is such a thing. Another one is ready. But already long)
Quote: Gala
forms are
Lucky)
Quote: Gala
try another recipe, only with the time of the ambush.
Try it out. You have such a delicious last year.I'm waiting for a new one) And you will find time. There is always an ambush with him)
NM
Angela, is it really possible, only I decided and decided:
your paposhnik poured with recipes and from gali colombu, so here is your next masterpiece. I really want to try .. Angela what is the best flour to use there Makfa, Nordic, Manitoba (stocked up for Easter.)
kristina1
ang-kay, Angela, oh Lord, how can you keep up with everyone how beautiful Colomba Pasquale is, so I think he can bake tomorrow morning if there is time, but awesome Easter ... well done Angela.
ang-kay
Girls, Thank you. Hope the recipe comes in handy. Very fast and not difficult)
Quote: NM
it is better to use flour there is Makfa, Nordic, manitoba
the Germans use a strong one with 11.7 protein. I have regular premium flour. In this recipe, I did not reduce the liquid, but only took C1 eggs instead of CO, thereby reducing it. So Makfa can handle it. If the eggs are large, then you can mix with Nordic in half.
Tanyulya
I'll probably bake your Colomba. It seems that the process is not long, but the result in the photo is beautiful.
Angel, Thank you
Zhannptica
Looks great !!!! Thank you for another masterpiece !!




Angela, how many pieces are there? And in gr pliiz
ang-kay
Tanyulya, Jeanne, Thank you. Fast, simple, but the result is good.
Quote: Zhannptica
and how many pieces are at the exit? And in gr pliiz
My favorite question I am two hell. You can bake 3 or 1. The dough is about a kilo.
ANGELINA BLACKmore
This is not a colomba, but just some kind of colombollet.
Flowers and packaging to you, and I took the rest.
Marusichka
And yeast for dough - 1 gram?
ang-kay
Quote: ANGELINA BLACKmore
Flowers and packaging to you, and I took the rest.
Natasha, Thank you. Carry, carry. I'll bake some more)
Quote: Marusichka
And yeast for dough - 1 gram?
Yes. One gram.
Svettika
What a cute spiderweb cracked bell! Lovely! Thank you, Angela!
ang-kay
Svetochka, not at all. I'm glad you liked her)
Tanyulya
Angel, I baked Colombu but didn't try it, they left for my guests. They said it was delicious. Without photo. I smeared it like Easter cakes.
ang-kay
Tanyulya, great) It's a pity I didn't try it myself. I would be interested in your opinion.
Tanyulya
Quote: ang-kay

Tanyulya, great) It's a pity I didn't try it myself. I would be interested in your opinion.
I will bake it again, I just started the dough for one portion, and it turned out to be not enough. There were a lot of people willing to go to Easter cakes.
My husband ate said that it was delicious, but the dough is sweeter than usual, I forgot to ask him to take a photo.
meatball
Well what are you doing to me, Angela! We'll have to get down to business again! Now we'll finish the Myasoedovsky cake and take this one.
ang-kay
meatball, yes, you can bake cakes before Ascension. So there is still plenty of time)
Nnatali_D
Angela, good morning! and no additional liquid goes into the dough? no water or milk?
ang-kay
Natasha, good. Yes. Everything is correct in the recipe)
Nnatali_D
ang-kay, thank you! went to knead the dough

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