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Colomba is sweet served traditional Italian Easter and although we would be the equivalent of the cake, nothing like it. I baptized improperly cake that will be more easily found in candy in sidebar list. The consistency is much like that of panettone's but differs from it in form and with crispy almond glaze.
Last year I bought all the forms and then all I tried this great fluffy. If you know what comes siguuur Try Colombia swarm of a thousand so far.
I have to say is that I lie easy, but taste and texture pufosenia indescribable special dough fully reward work hours spent in the kitchen. We need about 10-11 hours of work early and until these miracles out of the oven, but again, deserve.
I hope to have time until Easter to restore it and on this occasion I would like to shoot all the steps that will understand, certainly, the whole process easier.
Feasts of Easter to bring light into my soul, wealth and happiness!
I wish you a Blessed Easter!
Ingredients 500 g for 2 forms:
First batter:
- 40 g marten de Forta (Manitoba)
- 40 gr lapte
- 25 g fresh yeast / 7 gr active dry yeast
- 1 lingurita Premiere
The second batter:
- The first batter
- 100 gr de weasel Forta
- 130 gr lapte
Third batter:
- The second batter
- 100 marten Forta
- 20 gr unt
- 20 gr zahar
Fourth batter:
- The third batter
- 210 gr de weasel Forta
- 2 oua (120 gr)
- 80 gr unt
- 170 gr candied orange peel / dried apricots / raisins / lemon zest / orange zest
- 120 gr zahar
- 1/2 lingurita rasa RE
Glaze:
- 25 g migdale
- 30 gr albus
- 75 gr zahar
- In addition:
- 10-15 almond kernels
- pudra old
First batter: Mix in a small bowl, yeast dissolved in milk (if using a yeast-free flour mixture to dissolve), flour and 1 teaspoon of honey.
Let the dough in a warm place 30 minutes in a warm place away from drafts,
The second dough: add over the first batter, 100 g flour and 130 gr warm milk and mix. We leave the dough to rise for 45 minutes.
Third batter : move the second batter in processor bowl and add 20g sugar over it. Knead the second speed until sugar is completely embedded in the dough and then gradually add 100 grams flour.
From this point the dough starts to become quite stubborn and will go through different stages in the next stage.
After the flour is fully incorporated, add 20 g butter at room temperature and knead until dough into perfect Embed butter (about 10 minutes).
After the third stage, the dough should begin to have a silky look like the picture,
When we get that consistency, form a dough from the dough and let the dough for 60 minutes,
Fourth batter: The fourth stage of the recipe, the most difficult and full of unexpected, but very nice for fans of dough, requires 45-50 minutes of kneading.
Added to the third batter 120 g sugar and knead until dough is fully concealed. The dough will become more compact and a little messy at first but continue to framanatm until sugar melts and becomes dough.
Now add 210 grams flour and knead force. A dough kneading seem impossible but with patience we manage to cover all the flour into dough.
Add one egg at a time, you add the second just after the first clad. After adding the first egg, we need about 20 minutes until the dough will be absorbed. Add the second egg even knead about 15 minutes until it perfectly embedded.
Add salt and the 80 grams of butter gradually and knead until dough get a perfect silky and shiny like the picture,
Add candied orange peel or dried fruit to keep them before 20 minutes in warm water mixed with vanilla essence (I used raisins and apricots Dried), peel a lemon and an orange peel and mix for another 4-5 minutes.
Let rise in a warm place for 2-3 hours,
Dupa ce to dospit the rasturnam pe masa usor infainata the aplatizam cu palmele to the impartim Doua in parts, a sea is never ever a mica. Partea never gave into the sea or vom Doua (pt corp) iar cea mica Patru (pt aripi)
Form for each form, one roll thicker, bulging in the middle and thinner at the edges and it sit in the center and the other two pieces form obtained from small dough, form two rolls that sit on both sides of the scroll thick
Colombele leave to rise, another 2 hours in a place away from power.
For glaze: impeuna mixing almonds with sugar. Once we have a fine powder, add egg whites and mix until a paste with Brush each compact Colomba after rising. Spread glaze carefully, with the back of a teaspoon because it's dense and be careful not desumflam dough. Add almonds over some seed, granules and powder sugar powdered sugar
Bake in oven preheated to 170 ° C for 45-50 minutes.
After the first 20 minutes, when colombele have beautiful brown, cover them with aluminum foil so it does not burn glaze.
remove from oven, let them cool and enjoy them with great appetite.
I do not know how relevant is consistent pufosenia and special in the picture below, but were so good and fluffy that was well worth the effort and waiting time.
Pofta buna!
If you do not have time to Colomba, try small Colombina .
They are simple, fast and fire are fluffy.
