Photograph of the finished Colomba pasquale

Italy · Bánh chim bồ câu Phục sinh Colomba

Colomba pasquale

2 hr Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Sugar Sugar 112 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Orange Orange 2
  • Photograph of Almond flour Almond flour 60 g
  • Photograph of Sliced almonds Sliced almonds 40 g
  • Photograph of Decorative granulated sugar Decorative granulated sugar 32 g
  • Photograph of Powdered sugar Powdered sugar 48 g

Method

  1. 1 Ferment 20g of flour and warm water for 12 hours to give the dough its characteristic sour aroma of colomba.
  2. 2 Knead the dough with eggs, sugar, grated orange zest, and freshly squeezed orange juice for 15 minutes, then add the softened butter in three stages.
  3. 3 Divide the dough into one long strip and one short strip, then arrange them in a cross shape in the paper mold to create the body and two wings of the bird.
  4. 4 Mix almond flour with powdered sugar and a little egg white to make a thick glaze, then spread it evenly over the surface of the cake.
  5. 5 Sprinkle with sliced almonds and granulated sugar, then bake at 170 degrees for 35 minutes, until the glaze cracks into large pieces.

With an appliance

  • Air fryer 1 hr 40 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 185-degree hot air oven for 23 minutes, and rotate the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking