Easter italian colomba

Easter italian colomba

Category: Easter

Kitchen: italian

Ingredients
first dough
flour Manitoba (or strong flour protein 13-14%)	40 g
milk	40 g
dry yeast (saf for baking)	7 g
second dough
first dough
flour	100 g
water	130 g
third dough
second dough
flour	100 g
butter	20 g
sugar	20 g
fourth dough
third dough
flour	210 g
eggs	120 g (2pcs)
butter	80 g
candied orange (+ papaya)	150 g
sugar	120 g
salt	5 g
vanilla flavor	bottle
glaze
almond	15 g
sugar	75 g
protein	30 g

Cooking method

• First dough
• Dissolve yeast in warm milk (30-35C).
• Add 40 g flour.
• Knead the dough for a few minutes.
• Cover and let rise for 20-30 minutes in a warm place.
• Second dough.
• Add 130 g of warm water to the first dough and stir well.
• Add 100 g flour.
• Knead (you can manually) for a few minutes.
• Cover and let rise for 40 minutes.
• Third dough
• Place the dough in a mixer bowl or hp. Start mixing.
• Add sugar, then flour.
• Lastly, add soft butter in small portions.
• Knead until the dough is smooth (about 20 minutes).
• Cover and let rise for 60 minutes.
• Fourth dough.
• Start kneading, gradually adding sugar, flour, eggs, salt, zest one by one.
• Add butter in small pieces last.
• Knead the dough well for about 30-40 minutes until very smooth and elastic (the dough stretches very well to the mica window).
• Stir in candied fruits.
• Cover and let the dough rise twice (about 75-120 minutes).
• 
• Colomba formation
• When the dough has come, turn it over onto the work table, flatten it slightly and divide into 2 unequal parts. One is slightly larger (this is the body of a dove). Then divide the smaller part in half (wings).
• Baking requires a special baking dish that you can make yourself from a disposable aluminum foil baking dish (it bends easily).
• Cover the mold with baking paper. To do this, the paper needs to be wet and squeezed well, then the damp paper becomes very soft and easily takes any shape. Let the paper dry, it dries quickly. The form is ready.
• 
• Fold each piece of dough twice and place in the prepared mold.
• 
• Proof in the oven with a mug of boiling water until doubled (60-90 minutes).
• Almond glaze for colomba
• Mix sugar, almonds in a blender, grind to a homogeneous powder, then add protein there and mix again with a blender.
• When the dough has come up, gently glaze the surface, spread the almonds and sprinkle with granulated sugar or icing sugar.
• 
• Bake in an oven preheated to 160C for about 40-45 minutes.
• Hang upside down to cool, then place in a bag. There the colombus will be better preserved.
• 
• The recipe may seem complicated the first time, but it really isn't. The classic colomba recipe uses sourdough, according to this recipe we will bake colomba with dry yeast. For the result to please, you need to be patient, knead the dough well for the colomba and be sure to go through all the stages of preparing and raising the dough. But the effort is worth it. Colomba turned out to be breathtaking! She's the best I've tried so far.

The dish is designed for

finished product weight approx. 1 kg

Note

Easter cake with the beautiful name Colomba (dove) is baked for Easter throughout Italy. It is a fragrant and tender Italian pigeon pie with crispy almond glaze. According to legend, Colomba appeared in the era of the Lombards, under King Alboin.During the siege of the city of Pavia, the king was allegedly presented with a sweet pie in the form of a dove as a sign of peace. Another legend tells of the Lombard queen Theodelinde and Saint Columban, a monk of Irish descent. But in fact, the Colomba appeared on Italian Easter tables much later. A festive cake in the shape of a dove was invented in the 30s of the last century by Dino Villani, the advertising director of the famous Milanese confectionery factory Motta. He did this for a simple reason: he wanted the factory equipment not to be idle after Christmas. Since then, the colombs have not only taken root on the festive spring table, but have also spread all over the world.

Sounds awesome. A tiny question: "Put a mallet on a proofer with a mug until it doubles (60-90 minutes)." - just put a mug of boiling water next to it? Or cover with the dough? Or how?

[posetitell]

posetitell, the dough must be put into the oven, next to it, put a mug with boiling water, thus the necessary humidity and temperature will be created for raising the dough. You don't need to cover the form.

Galina and I put the first dough. Makfu took flour, kneaded it with her hand until it was soft plasticine. I put it in a bowl in the bathroom on a warm floor.

[Svetlana]

Svetlana, did you bake this recipe too?
I made two more recipes, also very successful, but I liked this option the most.
For comparison, I specially took McFoo, she copes well with such baked goods.

Galina, I will bake for the first time according to this recipe, I just became interested in this kneading-standing method. Let's take a look.

I do not know how to correctly explain what happens with such a gradual multi-stage kneading process, but the result amazed me.
If the dough is mixed correctly, it can be stretched very thinly like a film. It's hard to knead with your hands to such a state

[Galina]

Insanely beautiful. And a very interesting way of cooking. Galina, Thank you!

Galina, kneaded the second dough. I was mistaken: instead of 130 grams of water I added 130 ml, checked on the scales, 130 ml-110 grams; flour 100 gr, the dough seemed thin, added a little flour, and again on the floor in the bathroom.

[Gala]

Gala, Galina, what do you mean?

Hang upside down to cool.

Will it not cool down on the grill, or is it so soft that it will fall off?

Checkmark, thanks!

... the dough seemed thin, added a little flour

Svetlana, I would not add at this stage. As a last resort, it can be corrected with 4 kneading. But since it happened, I think it's not scary.
I took the liquid in ml. Didn't add anything.

Added Monday 25 Apr 2016 03:17 PM

Will it not cool down on the grill, or is it so soft that it will fall off?

Tatyana, a soft word is not right. Pooh!
The form must be pierced with knitting needles and hung upside down. Unfortunately, I didn't take a photo
You can leave it in the mold, but when it cools, the colomba will settle slightly.

[Gala]

Gala, Checkmark, this year I will bake it in addition to mine. I really wanted colomba with yeast. I'll just take the pressed ones, with the dry ones, friendship doesn't work out.

A very interesting recipe, how long does it keep fresh? Or does it get stale enough and begins to crumble? Thank you

I really wanted colomba with yeast. I'll just take the pressed ones, with the dry ones, friendship doesn't work out.

Anya, I'm glad you looked at the colomba. If you have such yeast, then they are very good
🔗
you can take the pressed ones. In this recipe I specially made it with dry ones.

[Gala]

Gala, Galina, thank you, I really liked the cut, now I think what shape to adapt, this is 450 grams of flour, the shape should be decent, and of course you need to bend it in the same way, otherwise in a round it is no longer a colomba but a cake. , I think that in two days I'll bake it, I just need to go to the store for an aluminum mold and buy nuts. Thanks for the recipe.

Marina, it was only enough for three days, because we ate it. I don't know how long it can be stored. It is better to store in a bag, this will protect it from drying out.When slicing, it does not crumble, only the crunchy top layer of glaze crumbles.

Added on Monday 25 Apr 2016 03:41 PM

Tatyana, I did half the norm, the finished weight turned out to be 560 grams.

Thank you, now I can imagine what forms to buy.

Tatyana, I found it on the Internet
The traditional sizes of molds for the Italian colomba are as follows:
Form for 1 kg - length 32 cm (body), width 22 cm (wings), height 6.5 cm
750 g mold - 28.5 cm long, 20.5 cm wide, 6 cm high
Form for 500 g - length 26 cm, width 18 cm, height 5.5 cm

Added Monday 25 Apr 2016 3:55 PM

Only my 560g form was larger. The length is 28 cm, I don't remember exactly the width, but the height is 10 cm.

[Check mark,]

Check mark, adorable dove! The crumb is fantastic!

[Man]

The crumb is fantastic!

Man, not that word! Shocked herself

if there is no manitoba flour

[Maryana]

Maryanaif there is no Manitoba (this is ideal), you need flour with a high protein content (13-14%). I don't know what kind of flour you have.

Gal, looks impressive! I’ll bake, but I’ll get some strong flour! : girl-yes: Where did you buy it?

[Olya]

Olya, Thank you! I bought flour in a store near my house (I don't remember exactly, like Finnish) with a protein content of 13%. I think it's not a problem to buy in large stores. I also found Manitoba on sale, but I never got there.

We don't have this with so much protein. Obichnaya only.

I baked Easter cake according to the colomba recipe ( according to this recipe) Makfa took flour. The flour did it, it turned out well.

checked on scales, 130 ml-110 g,

I apologize for the tactlessness, but you'd better check that you are lying - a scale or a measuring cup.

[Premier]

Premier, Olga, measured the water with a glass from a 130 ml bread machine, then I saw that I needed a gr., And made a test on the scales, the bowl on the scales was in flour ... Maybe an error ... Electronic scales.
Soon I will lay the dough for proofing. There is a photo, my son will help to lay out.
Galina,

Added Monday 25 Apr 2016 09:35 PM

Easter cakes - these casually turned out according to a different recipe.

[Parshina]

Parshina, Svetlana, have you already baked this for Easter? Beautiful.

Olya, hello!
Svetlana, is the biggest colomba? Why without glaze? It is very tasty.

about weight measures you can see

Girls, I want and plan to go to the dacha on Wednesday ..., then repair the kitchen ... I'll get rid of the oven in favor of the dishwasher, so I'll bake some cake, and tomorrow I'll paint the eggs ...
Galina, Colombs at proofing.
The son did not insert the photo very correctly.

Colombs for proofing.

Aaaaa! Then we are waiting!

At one time (due to lack of space) I also got rid of the oven in favor of a dishwasher, which I now greatly regret. It is necessary, nevertheless, to have both. If you bake it periodically, then tabletop ovens do not satisfy 100%

[Galina]

Galina, delight, no words ...
this is something ... this .. I have never tried it, but I want to bake even more than try)
hence the questions:
1. live yeast, how much?
2.there is no shape, what is the best oven: in a silicon ring, aluminum or foil to try to shape something funky (meaning?)
3.Can the top be sprinkled with brown sugar? Or does it make sense to get hold of a crystal one? or not to bother and powder it well?
at least there is a makfa)))

[Parshina]

Parshina, I bought a compact oven with a microwave a long time ago! Installed on the countertop, it seemed very comfortable. But when I began to bake all sorts of Colombs and Pannetone, to bake huge whole turkeys, I realized that there was not enough height, and I was baking an ordinary cake with difficulty - the top began to burn.
If I change, I'll buy a full-fledged perfume. cabinet and also install it at the table top level. Ilm right at her in the spec. box. It's bad if you bake without an oven. No multi do not bake like that, but I generally keep quiet about bread ...

[Tan]

Tan, Thank you!

but I want to bake even more than try)

I also from this beginning

Now in order
1.for this amount 20 g
2.in finished paper form or make up make it yourself from foil. The meaning is authenticity. From half the norm, the weight of the colomba is about 560 g, you need a form for at least 500 g of dough, or even reduce the recipe.
3. Brown sugar can be sprinkled. In another cake recipe, I just use brown sugar, ground with almonds, and sprinkle everything with powdered sugar.

and if you want to get confused more than ever, I can tell you how to make crystal sugar

Makfa is not bad, the main thing is to knead and hold the dough well)))

Added Monday 25 Apr 2016 11:10 PM

Parshina, I bought a compact oven with a microwave a long time ago! .... It's bad if you bake without an oven. No multi do not bake like that, but I generally keep quiet about bread ...

Olya,

Added Monday 25 Apr 2016 11:11 PM

Svetlana, I'm looking forward to the continuation with interest

how to make crystal sugar

from syrup? come on, of course, if there is time, or a link)))
Gal, and if you do not pursue the authenticity of the form, silicone is not? true, then I can't imagine a trick with a coup, although I didn't try to judge it upside down without silicone, in vain, probably

Makfa is not bad

durum is maleho ...
about the shape, Svetlana inspired the photo: if you take a round shape as a basis, put four "glasses" in it in an arc, forming a cross ...
and foil paper is necessary? and if the foil is straight and baked?

and if you do not pursue the authenticity of the form, silicone is not?

about the shape, Svetlana inspired the photo: if you take a round shape as a basis, put four "glasses" in it in an arc, forming a cross ...

thinking right

and if the foil is straight and baked? and foil paper is necessary?

not thinking right. If the form was smooth, then you can't take it out of it later. Be sure to fit paper!

Sugar can be made like this:
50 g of icing sugar and 4 g of water, mix and rub onto baking paper through a slotted spoon with small holes. You can let it dry at room temperature for 3-4 hours or dry it in the oven at 40 C for 30 minutes. Personally, I didn't, I have sugar.

[Check mark]

Check mark, hello, sun and bee! As always, so many interesting things! Colomba is wonderful!
And any related information is very valuable! I outlined

Quote: Oka from Today at 02:50
but I want to bake even more than try)
I also from this beginning

I, too, once wanted ... I baked it once, now I am calm, I am no longer interested in feats.
But people who are so ruthless about their work invariably cause me a feeling of admiration and envy.
Gala, Parshina, I bow to your enthusiasm!

[Parshina]

Parshina, I bought a compact oven with a microwave a long time ago! Installed on the countertop, it seemed very comfortable. But when I began to bake all sorts of Colombs and Pannetone, bake huge whole turkeys, I realized that there was not enough height, and I was baking an average cake with difficulty - the top began to burn.
If I change, I'll buy a full-fledged perfume. cabinet and also install it at the level of the table top. Ilm right at her in the spec. box. It's bad if you bake without an oven. No multi do not bake like that, but I generally keep quiet about bread ...

I am glad that when I did not have an oven, I baked everything in an airfryer, and simply adjusted the dimensions of the finished product, and an expansion ring was also put on my airfryer. But the oven, in full understanding and volume, of course, will not replace anything.

I want, I want to try colomba, but I don't know if it will work out in time or not ..

[Olya]

Olya, Thank you! I bought flour in a store near my house (I don't remember exactly, like Finnish) with a protein content of 13%. I think it's not a problem to buy in large stores. I also found Manitoba on sale, but I never got there.

I apologize for interfering. There is Finnish flour - NORDIC, protein content - 13. True, it is 2 times more expensive than Makfa, but it's a holiday ...

[Jeanne44]

I also once wanted to ... I baked it once, now I am calm, I don’t pull any more for deeds

Ol, I have baked it three times in different versions and still pulls A couple of years ago I tried a colomba bought in Milan and wanted to bake at least something like this. This year I did, it remains to compare with the finished one to taste.
I really liked this version of Easter cake, so the recipe remains in long-term use. And there is no feat here, everything is quite simple, you just need to have time.

There is Finnish flour - NORDIC, protein content - 13. True, it is 2 times more expensive than Makfa, but it's a holiday ...

Jeanne44, and baked on it. More expensive, but you can afford it on holiday.

[Jeanne44]

Ol, I have baked it three times in different versions and still pulls A couple of years ago I tried a colomba bought in Milan and wanted to bake at least something like this. This year I did, it remains to compare with the finished one to taste.
I really liked this version of Easter cake, so the recipe remains in long-term use. And there is no feat here, everything is quite simple, you just need to have time.

Jeanne44, and baked on it. More expensive, but you can afford it on holiday.

Agree!

[Galyun,]

Galyun, wonderful pastries turned out. There is a lot of work, but I love making such a complex dough. May be motivated. And I have Manitoba and I have Nordic in stock. There is just not enough time for everything. Maybe after the holidays already. We have 40 days left for these baked goods. Thank you.

Sugar can be made like this: 50 g of icing sugar and 4 g of water, mix and rub on baking paper through a slotted spoon with small holes. You can let it dry at room temperature for 3-4 hours or dry it in the oven at 40 C for 30 minutes. Personally, I didn't, I have sugar.

our hands are not for boredom))) I did not expect that from powder, I thought that from syrup by evaporation.
I'll try, probably)
and we have nordic oatmeal, no flour, no manitoba, so sho - makfa!

[Angela]

Angela, Thank you! The master's praise is doubly pleasant

our hands are not for boredom))) ..... I'll try, probably)
and we have nordic current oatmeal, no flour, no manitoba, so sho - makfa!

Tan, try it! You will tell later.
Why are you so deprived there, Angela has everything!
Makfa so Makfa!

Angela has it all!

I'm a maniac. Friends from all over the country send me. We, too, do not have such goods in stores.

[Gala]

Gala, what are you clever, you have such beautiful doves! very very! I love them ... really, really special baking?
I can't even imagine Easter without a colomba, but for lovers of something more significant I bake cakes-almost-muffins.
And I also use Nordic flour, on the other hand I did not experiment, I really do not want to pierce ... I never did such a dough with a mica window in yeast-leavening, except for colomba - on Nordic, because for everything else I I'm sorry for such torment ...
We ought to try it on Makfa, I usually use our local flour for everything else, it is cheaper on the spot than any imported one. And I recently read about MacFoo from Lyudmila-mariana-aga, sort of like laudatory reviews, so you have to try ...

I'm a maniac

Angela, no, you are not a maniac, you Master!

Irisha, hello! Thank you!

really a very special bun?

I completely agree with you, she is incomparable

I already can't imagine Easter without a colomba

Now that I have found it, I will definitely bake for Easter. Well, Easter cakes, of course.

And I also use Nordic flour, on the other hand I didn’t experiment, I really don’t want to pierce ... I never did such a dough with a mica window in a yeast-leavening dough except for colomba - on Nordic ...
I ought to try it on Makfa too ... I recently read about Makfa from Lyudmila-mariana-aga, it seems like laudatory reviews, so we should try ...

Irish, I specially baked Easter cake according to a different recipe for colomba this on Makfa. The dough turned out to be excellent, such with a window. So, you can experiment with MacFa.

In about 10 minutes I will put it in the oven

Added Wednesday 27 Apr 2016 02:05 PM

I baked it. Pierced. I hung it up. We wait