Colomba di Pasqua (2/2)

STEP 1 (I started to make the dough at 4:30 p.m.)

Crumble the yeast into a bowl and add 25 ml of warm milk, 50 grams of flour. Mix well and put it to grow in a bowl covered with a plastic wrap in a warm place for at least 30 minutes.

STEP 2 (5:00 p. m.)

Take the leavened dough and mix it with 40 ml of warm milk and 50 grams of flour: you'll have to make a soft dough and leave to rise in the same conditions as the previous one for at least 30 minutes.

STEP 3 (5:30 p.m.)

Unit leavened dough 75 g flour, 40 g sugar, 50 ml of warm milk and knead the dough for at least 15 minutes, then add 80 grams of softened butter, little by little until complete absorption of the dough. When you obtain a homogeneous and elastic dough, form a ball and put it inside a bowl covered with plastic wrap and keep it in warm place for at least 2 hours.

STEP 4 (8:00 p.m.)

Add to dough a bit of salt, 50 grams of sugar, the vanilla, the grated peel of citrus fruits, 25 grams of honey and 3 egg yolks, alternating adding flour 100-150; finally add 85 grams of softened butter a little at a time. Knead well until the mixture is smooth and elastic, then finally joined 75 g candied orange and citrus cubes. Form a ball and let rise the dough in a large bowl brushed with softened butter for about 12 hours

STEP 5 (8:00 a.m. second day)

Take the leavened dough and knead for a few minutes, then lay them in the form of a paper dove and let rise until doubled in volume (at least 3 hours). 

Meanwhile, prepare the icing for the dove. Beat with a fork the egg whites in a bowl, gradually adding the 50 g sugar  and 40 g the almond flour. You will need to obtain a thick that once you put on the dove does not leak to the sides.

(11:00 a.m.)

Bake the dove in oven preheated to 200 degrees for the first 10 minutes and then lower the temperature to 180 degrees continue for another 40 minutes.