Easter italian colomba

[Angela]

Angela, you are not going to bake yet ?!
And covered with glaze?

I didn't intend to, but baked it. Well, I bake panettone with sourdough and imagined that it was also very tasty. Covered with glaze, but peanut. I have no almonds. I'll show you tomorrow. While they cool down, the photo will be dark.

Angel, did you bake a colomba with sourdough too?
Well, what nuts there are, but glaze is a must.

Added Wednesday, April 27, 2016 3:01 PM

I'm looking forward to the photo.

[Check mark,]

Check mark, did not deviate from your recipe. By leaps and bounds. And the glaze, somehow does not look so in my opinion, although I may be wrong, Let's see after cooling down.

[Gala]

Gala, and if you add a little Italian semolina - to strengthen the dough? Just a little bit?

[Ol,]

Ol, Yes, just throw a couple of percent of gluten.

[ang-kay]

ang-kay, I do not have...

How is it not? What are you doing?

[ang-kay]

ang-kay, I have never used it in my life ... I managed somehow, I was lucky with flour, or I added Italian flour when it was necessary to be stronger.
Okay, I'll think of a thread.

Makfa copes, they say.

[ang-kay]

ang-kay, Makfa Makfe - strife! I bought 6 bags in the winter, barely translated them, it was such a disgusting batch. Now I bought it again, because I found no alternatives, except for Nordic, from it (new Makfa) and I will bake your cakes. Here Manin came out well. Therefore, first try, then buy a batch!

This is yes. Today I baked this colomba in half Nordic and Manitoba.

[Olya]

and if you add a little Italian semolina - to strengthen the dough? Just a little bit?

Olya, I don’t know And what doesn’t suit you? I baked it out of it, excellent flour.

I brought it. The structure is a little different from yours, more homogeneous, without big holes. I absolutely did not change anything in the recipe. I baked in flour Nordic and Manitoba approximately in half. I liked the taste very much. Sweet, moist, aromatic. I put some candied peel, well, I can't stand orange zest in baked goods, as well as lemon peel in baking. I did not knead with a hook, I would not have kneaded it, but with a spatula. The last dough was kneaded for exactly 40 minutes. I put peanuts in the glaze and did not lay the nuts on top.

That was such a dough, cool. Not new to me. The same dough in panettone.

Well, in fact, what happened

Angela, thank you for such a detailed report! Good muffin turned out.

I don't really tolerate orange zest in baked goods, as well as lemon peel in baked goods. I did not knead with a hook, I would not have kneaded it, but with a spatula. The last dough was kneaded for exactly 40 minutes

.
I kneaded the dough in a bread maker, it does a great job. Kneading for 20 minutes, the consistency is the same as in your photo.
Today I cut a colomba brought from Milan, bought in an ordinary bakery. The scent is stunning orange. A little later I will post a photo of the cut, for comparison.

I kneaded the dough in a bread maker, it does a great job.

I would also knead in HP, but I have it for a maximum of 650 grams and jammed, you need to change the bearing. I like the way the stove kneads.

A little later I will post a photo of the cut, for comparison.

It will be interesting)

[Angela]

Angela, well, look - a Milanese guest. This is a half of a colomba.



But its composition: 00 flour, candied fruit, sugar, butter, water, eggs, cream, milk, honey, whole almonds, natural flavoring, salt.


Despite the fact that it was made back in March, it was perfectly preserved in the film in the refrigerator, it did not lose its aroma and moisture.
Mine, of course, compared to this, pale, yolks were very pale. Now I bought other eggs, well, very yellow!

[Gala]

Gala, just like mine. No large pores and yellowish And then I was worried.

[Gala]

Gala, Galina, keep the dove with chicks.

I specially bought an aluminum disposable mold, bent it. But the oven is not very convenient in it. The cake turned out to be very large, while it was all worn out, it hung on three knitting needles. But look at what pretty little Easter cakes turned out in small molds, I gave them to my sister's grandchildren, just for the kids. The little ones were not hung on their sides. In the cut, a piece from a large Easter cake and a half from a small one. Thanks for the recipe, the cakes are very tasty.
Happy Easter.

Thanks for the recipe. The dough is just great. But, since my family does not eat pasta (my son does not recognize either raisins or candied fruits), I made a roll with poppy seeds and nuts. Delicious.
And further. I was looking for strong flour. Unfortunately 10.3% is all that is in stores. Even the famous Macfa, despite the fact that it is twice as expensive, has the same 10.3%.
I decided to take a chance and baked from the flour that was. I was very interested in the principle of cooking. I wanted to try.
Girls dough is just alive. And on the mica it stretched me. Miracle, not dough. Now I will use it for baking. Well, I have a Chuchelkin recipe for savory pies.
Yes, I used pressed yeast (14g).
Thanks again.

I bought Nordic flour (long live METRO!), made granulated sugar. decomposed into forms. first hour of proofing)
the dough is extraordinary ... so interesting what happens

[eye]

eye, Tatyana, everything will turn out fine, I baked with ordinary flour "Aladushkino" St. Petersburg flour mill and only the first 40g added flour grit from durum wheat DURUM produced by LLC "Garnets". And you Nordic has very good flour.

while in the oven, almost an hour has passed, but the splinter is still sticking with crumbs.
but such beauty !!! I go admiring))) if only they weren't blown away ...

Added Sunday 08 May 2016 23:00

my doves were baked for a long time, more than an hour for 10-15 minutes.
very beautiful and fragrant, as for me, I have never learned so far. so I never baked from such flour.
tomorrow I will arrange a photo session and a tasting)
Checkmark, Tanyusha, thanks for the recipe, science and support

Added Monday 09 May 2016 2:52 PM

Hello again!
and I'm not empty-handed, here:



Checkmark, let me kiss you !!!
this is something incredible! I am very glad that I cooked and everything turned out what a magic flour this is! and xn, so many kneading approaches ...
I added additional yolk from myself, which remained from the lubricating protein, which is why I had to add flour, approx. It took 500 g of all the flour.
wonderful glaze, I added a few drops of almond flavor to it.
it took a long time to bake, I was afraid to dry it out.

Here's what a crumb: lace foam! my husband said - it melts like cotton candy ...


definitely, in the bins of the recipe, I will bake by all means!
Gal, from the bottom of my heart - thank you !!!

[Shyrshunchik, Nathanaf, Oka]

Girls, sorry, couldn't answer earlier.
Girls, Shyrshunchik, Nathanaf, Oka, thanks for your great reports and your desire to bake a wonderful bird!
I am very glad that you succeeded and did not disappoint with the result.

Oka, Tanyusha, you are so good that

I bought Nordic flour (long live METRO!), made granulated sugar.

wonderful glaze, I added a few drops of almond flavor to it.

great that I guessed to do so, I was going to add in the recipe, but I forgot
Tanya,

And here are my birds.







Colomba is perfectly stored in the refrigerator in a bag. I had it for 10 days, they couldn’t stand it any longer and ate it.
I baked another recipe. It's a little less fiddling, but the result is excellent. Maybe I'll add another recipe.

Maybe I'll add another recipe.

Share. I also found three recipes. Maybe I will be honored too)

[Gala]

Gala, I also baked your colomba, I liked it very much, the crumb is incredibly fibrous, an unusual appearance due to the glaze, well, and the taste that is beyond praise! True, I baked in the usual form, Easter cake, my household only recognize this, but it turned out very well! The dough has risen four times in height and the dome is gorgeous! Here are the pictures I'm showing off:




For the quality of the photo, I apologize, I do not know how to take pictures at all, and only a telephone is from technology

[Maria,]

Maria, thanks for the report and photo!
It doesn't matter what the oven is in, the main thing is the result, but the result pleased the household, which I am also very happy about.

Here are the pictures I'm showing off:
..... and from technology only telephone

We managed to boast, the photos (albeit on the phone) are quite informative and give a good idea of ​​the external and internal content

Gala, thank you for this recipe! It is divinely delicious !!! This is such a tenderness, I don't even have words to describe the taste. For the first time in my life I didn't want to share with anyone. I will certainly repeat! One was devoured, there was no time for photographs)))). We will eat the second on the Parent, so I have a photo.
I only put candied fruits 50 gr. I had orange-lemon-tangerine peels. And baked in the form of cakes. Thanks again!!!

[meatball]

meatball, great, I'm very glad

And a photo - it would be nice I'll wait

Gala, here is my little dove - a cutaway cake

Looks awesome! Need to try:)

Last Easter, I desperately tried to make Easter with my own hands, but alas ... It didn't work out, or rather it happened, but the "Vidocq" was, to put it mildly, so-so. And I want it to be both tasty and beautiful and all this is in harmony
For this Easter I want to either buy to order, or already ready to order.
Can anyone advise something kind, tasty and beautiful?
Maybe someone tried panettone with raisins and cranberries (Valentino)? How do you like it? If not really, can anyone know the masters? Verified who will definitely not let you down ...

Hello!
I made Easter cakes according to your recipe. I didn’t swing at the colomba.
Delicious. Although I'm on a diet, I've already eaten half of the cake =)
Now I'm kneading the dough for the second batch with a different filling.
The cap is slightly cracked, I suspect that they did not stand in the uniforms a little. I probably should have been longer.
I can't insert a photo.

[Koira]

Koira, good day! I am glad that I liked the cakes according to this recipe. It is a pity that the photo could not be inserted.

Photo

Fine! Thank you!

Galina, many thanks for the recipe! I am delighted! I deviated a little from the recipe, the very drop - I baked it with Easter cakes, glazed with gelatinous glaze and added orange zest to the dough. The result was very pleasing. Handsome and delicious!

[Oksana]

Oksana, it is very pleasant to read such a review! Great!
Happy Holidays!

I tried, without a combine. Instead of a dove, I received a small dinosaur (1434 grams in finished form), which strove to escape when baking from a homemade mold. I confess, I added flour (mine thinned very much during the first proofs). It seems to have achieved an almost mica window (does it happen without a combine ??)

Very soft and aromatic. There were no almonds, there were hazelnuts inside, and the glaze was also with hazelnuts. He was hesitant, big after all.

Even the cut shows that it is fluffy and soft. Looks very appetizing.

Instead of a dove, I received a small dinosaur (1434 grams in finished form), which strove to escape when baking from a homemade mold.

Yes, this dove is growing very well

I'm with Colomba again. This time there was no Manitoba and Romanian yeast, so everything is according to the recipe, up to a gram. Well, the form is 3 liters, so that this dove does not "fly away" (or rather, does not crawl away). Weight 1170.



Height 6 cm

[Elena]

Elena, this is no longer a colomba, but a loaf
But the main thing is not the form, but the content. And, apparently, I liked the taste, since I decided to bake it again.

Not ... a loaf is 25 in height at least!

It was I who tested the new form. And in the original, the Colomba is not particularly high I remember

[Galina]

Galina, Hello! Thank you so much for your wonderful recipes. I really want to try to bake both Colomba and Panettone. Well, I really love Italian pastries. By the way, it is stored for a very long time. In your photo dated April 29, 16 with the Scadenza Colomba ingredients, March 31 is not the date of manufacture, but the expiration date. I once brought 5 pieces, they were stored for several months.
And now, actually, the question. In Belarus, I found Italian Reggia flour, from soft wheat, type 00, there is 15% protein (1 kg about 125 rubles). How do you advise, bake completely from it? Or use it only for dough?
Thank you!!!

[LaLuna]

LaLuna, Thank you!

March 31st is not the date of manufacture, but the expiration date ...

Yes, it was bought in early March in Milan. Despite the expiration date, in April (when we ate it) it was very soft, aromatic and tasty

I found Italian Reggia flour, made from soft wheat, type 00, there is 15% protein (1 kg about 125 rubles). How do you advise, bake completely from it? Or use it only for dough?

I would bake completely from this flour. But if you use it only for dough, I think everything will work out too.

The recipe is many years old, but I hope I can still get an answer to the question.
Please tell me if the temperature of the butter and eggs is important? And is it necessary to adhere to a dough temperature of 20 * as for panettone?
Thanks in advance for your reply

[Katerin]

Katerin, soft butter and eggs should be at room temperature.
I don't think it is necessary to bother with the temperature of the dough, but simply

Knead the dough well for about 30-40 minutes until very smooth and elastic (the dough stretches very well to the mica window).

[Gala]

Gala, Galina, I am very grateful for the recipe. She made the main cake in the form of a cake, not a dove. I also added a little spice from myself. Very tasty, tender, sweet. Thank you. Happy Holidays, Christ is Risen!

[Peacock]

Thank you, Peacock! Happy holiday!

[Galina]

Galina, again I carry my delights!
Incredible baking!



I have already baked 1.5 servings on Radonitsa, Nordic, fresh yeast.
I increased sugar in 4 dough to 200 g (by 1.5 servings).
I never came across authentic forms, I came up with an adapted Orthodox version of "Trinity": I formed a product from three buns 90 g each end-to-end, laid them out in paper forms from Fixprice (they were made of almost tissue paper, so I took two at once). One and a half portion just fit on a standard deep baking sheet (6 tins), very tightly to each other, baked for an hour, I was afraid that the contact barrel would not bake.
Everything turned out great, the recipe had new admirers!
Thank you very much !!!