Colomba Pasquale

Method

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1. Mix the flour, yeast, sugar, yolks and warm milk to a shaggy dough, then knead 15 minutes until it passes a windowpane test.

   Mark done

2. Add the salt, then work in the butter a piece at a time, kneading until each is absorbed before the next goes in.

   Mark done

3. Knead in the vanilla, orange zest and candied peel. Cover and prove 3 hours, until doubled.

   Mark done

4. Knock back, cover tightly and refrigerate 12 hours.

   Mark done

5. Bring the dough back to room temperature, divide it two thirds to one third, and lay the larger piece down the body of a paper colomba mould and the smaller across it as wings.

   Mark done

6. Prove 4 hours at room temperature, until the dough reaches the rim of the mould.

   Mark done

7. Whisk the ground almonds, sugar, egg whites and cornflour to a spreadable paste and cover the top of the risen dough.

   Mark done

8. Press in the whole almonds and scatter the pearl sugar over.

   Mark done

9. Bake at 160C fan / 180C / gas 4 for 45 minutes, until an internal temperature of 92C.

   Mark done Start 45 min timer

10. Skewer the base horizontally and hang the colomba upside down 3 hours to cool, then dust with icing sugar.

    Mark done

Chef’s Tips

• Twelve hours cold. It is where the flavour and the strength come from.
• Butter only after the windowpane test, a piece at a time.
• Hang it upside down or the crumb compresses.

Pairing Suggestions

• Moscato d'Asti
• Espresso
• Easter morning

Storage & Reheating

Sealed in a bag at room temperature for 10 days. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.