EASTER COLOMBA

01:30
Preparation Time
8 hours
Waiting Time
2
Portions
3
Difficulty Level

Directions

FOR THE DOUGH

Pour the slightly warm milk, yeast, and sugar, mix well, and add the eggs. Then add 150 gr. seed oil, mix well, and add the lemon zest, 900 gr. flour with the sieve and mix only with the spoon until the flour is absorbed. Finally, add 1 pinch of salt. The dough should remain soft. We proceed to the first step, resting for 30-40 minutes. Then fold and rest again, going to step 2 and so on.

1st step of development which takes about 30-40 minutes (with folds).

2nd step of development which takes about 30-40 minutes (with folds).

3rd development stage of at least 4 hours after we have added the orange paste (or overnight in the fridge).

4th development stage, after we have baked 2 loaves, about 30-40 minutes.

5th step of development in the mold until it reaches the wood. Put the glaze on the well-rised Colomba.

Bake at 165°C or 160°C in the air, for about 45-50 minutes.

FOR THE GLAZE

Put in a tall jar, 100 gr. almond flour, 60 g. whites (about 2 eggs) and then add 80 g. powdered sugar. Mix well with a spoon.

Chef: Giorgio Manganiello

Ingredients

CALCULATE PORTIONS:
  • 1 kg MILLS OF CRETE Bun flour
  • 400 gr Vero Cretan Goat milk (slightly warm)
  • 15 gr fresh brewer's yeast
  • 3 eggs
  • 150 gr sugar
  • 150 gr seed oil
  • 1 lemon or orange
  • 1 pinch salt

  • INGREDIENTS FOR THE ORANGE PASTE (put everything in a blender until it becomes a thick paste)

  • 60 gr candied orange peels
  • lemon peel
  • 4 gr powdered sugar

  • FOR THE GLAZE

  • 100 gr Ground almonds
  • 60 gr egg whites (approx. 2)
  • 80 gr powdered sugar
  • sliced almonds
  • sugar
  • whole almonds
  • powdered sugar
  • marmelade

Equipment

  • Bowl
  • Baking pan

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