* Exported from MasterCook *
Bread, Easter Dove (Colomba Pasquale)
Recipe By :Olivia Mesquita
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Fruit
Holidays Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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Starter:
1 Tbsp Active Dry Yeast
1 cup Milk -- about 110F
1/2 cup Organic Unbleached White All-Purpose Flour
1 Tbsp Sugar
Dough:
2 1/2 cups Organic Unbleached White All-Purpose Flour
1/2 Tbsp Active Dry Yeast
2 Eggs
1 Egg Yolk
1/3 cup Granulated Sugar
1/2 tsp Salt
1/2 tsp Fiori di Sicilia
1 orange zest -- Zest of 1 Orange
8 oz unsalted butter -- softened
1 cup Dried Fruit
Glaze and Toppings:
2 Egg Whites
1/3 cup Almond Flour
1/4 cup Granulated Sugar
1/4 Tbsp pearl sugar -- substitute: Sparkling Sugar
2 Tbsp Whole almonds -- (to 3 Tbsp) or Sliced
Celebrate Easter in true Italian style with a traditional and
delicious Dove Bread! One of my favorite Easter traditions - along
with oversized chocolate eggs - is the Easter Dove Bread, or Colomba
Pasquale as they call in Italy. This sweet bread is really popular in
Brazil, because of our strong Italian heritage, and my family always
gobbles a few of these for Páscoa (Easter in Portuguese). The texture
is so soft, the bread is not overly sweet and your home will smell
amazing! The recipe does requires a little work and time, but it is
so worth it! The dough for this bread is quite sticky and difficult
to come together - given that it requires a lot of butter - so using
a strong stand mixer is ideal. Can you make it by hand? Yes. Will you
enjoy making it by hand? No. (But you will enjoy eating it later.
That I can guarantee!)
You can substitute 2 tsp vanilla extract plus 1/2 tsp orange extract
for the Fiori di Sicilia. For dried fruit, I use 1/2 c raisins and 1/2
c candied orange peel.
PREP: 45 minutes
COOK: 45 minutes
PASSIVE: 11+ hours (includes rise, etc.)
Making the starter:
Sprinkle the yeast on the warm milk and let it sit for 5 minutes.
Whisk in the flour and sugar, cover with plastic wrap and let it rest
overnight (or for at least 6 hours) at room temperature.
Making the dough:
The next day, combine the starter, the remaining yeast and 2 cups of
flour in the bowl of a stand mixer attached with the dough hook. Mix
it on medium speed for about 5 minutes.
Add the sugar, eggs, remaining 1/2 cup flour, salt, orange zest and
Fiori di Sicilia and knead for about 15 minutes on medium speed,
adding more flour if necessary if the dough is not coming together.
Once the dough is soft and elastic, add the butter slowly while
kneading. Continue kneading for 10 more minutes or until the dough is
satiny and really soft.
Add the fruit and mix to combine.
Cover the bowl with plastic wrap or a towel, and let the dough rise
for 3 hours or until at least doubled in size.
Transfer the dough onto a floured counter and punch it down. Divide
the two into two equal pieces and form them into logs (one being
slightly longer).
Spray a dove bread paper mold with cooking spray and place the dough
logs into the mold. The first piece goes across the body and around
the edges of the wings. The second piece goes on top of the first
piece, placed from head to tail.
Pat the dough down around the edges of the mold to fill in any gaps.
Cover with a towel and let it rest at room temperature for 45 to 60
minutes or until doubled in size.
Preheat oven to 375F degrees.
In the meantime, make the glaze. Beat the egg whites until foamy and
whisk in the alomd flour and sugar until you have a white paste-like glaze.
When the bread is ready to be baked, carefully brush the glaze on the
bread, being careful not to deflate it. Sprinkle with the pearl sugar
and decorate with the almonds.
Bake the loaf for 15 minutes, then reduce the oven heat to 350F and
bake for an additional 20 to 30 minutes, tenting it with foil for the
final 10 minutes of baking, if necessary. The finished loaf will be
golden brown, and an instant-read thermometer inserted into the
center will register 190F.
Remove the bread from the oven, and carefully slide it onto a rack to
cool. Let it cool completely before serving.
Source:
"Olivia's Cuisine"
S(Internet address):
"https://www.bobsredmill.com/recipes/how-to-make/easter-dove-bread-colomba-pasquale";
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Per Serving (excluding unknown items): 576 Calories; 31g Fat (47.6%
calories from fat); 12g Protein; 65g Carbohydrate; 4g Dietary Fiber;
146mg Cholesterol; 189mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 Other Carbohydrates.
Serving Ideas : The dove bread goes great with some mascarpone and a
little drizzle of honey. I like to serve it with coffee for Easter
brunch or with a glass of Prosecco if I'm serving it as an afternoon
snack or dessert.
NOTES : 2018 - 0727