Homemade Easter dove? It's not impossible! Try this
good and simple recipe for a soft and fragrant Colomba.
You are sure to find the ingredients to prepare it in
your pantry. To give the Colomba a special flavour, we decided to fill it with
our Extra Clementine Jam, which makes it even better!
These doses are needed for a 750 g mould.
Ingredients for the dough
250 g 00 flour
250 g manitoba flour
4 tbsp. sugar
300 ml milk
70 g seed oil
6 g dry brewer's yeast
Salt to taste
Ingredients for the filling
200 g extra clementine jam
Ingredients for the icing
50 g peeled almonds
40 g peeled hazelnuts
2 egg whites
6 g potato starch
25 g flour
50 g sugar
Ingredients for the topping
Almonds to taste
Granulated sugar to taste
In a large bowl we put the flours and form the classic
fountain, in the centre we put the sugar, baking powder and milk.
Stir with a fork, then add the seed oil, an egg and a
pinch of salt.
We mix the ingredients and then transfer the dough
onto a lightly floured pastry board.
Knead the dough by hand for about 5 minutes until it
is smooth and homogeneous.
If the mixture is sticky, add more flour.
Now put the dough back into the bowl, cover with a
clean cloth and leave to rise until doubled (1 h).
I obtained 1.07 kg of risen dough.
Now divide the dough into 4 parts of approximately the
same weight (267 g each).
We roll out each ball until we obtain 4 long, not too
We take one strip of dough and spread the jam on it,
taking care not to go too close to the edges.
We close with another strip of dough and seal the
edges to prevent jam from coming out during baking.
We place this first strand to cover the wings of the
We proceed in the same way with the other two
This second loaf, we lay it lengthways.
We now place the mould in the oven, only with the
light on, and leave it to rise for half an hour then remove the mould from the
oven and raise the temperature to 170° static oven.
We then leave the dough to rise for another 30
Meanwhile we prepare the icing.
In a blender we put the sugar, almonds and walnuts. We
blend well then transfer to a bowl and add the flour, potato starch and the
yolks of two eggs and mix well. We should obtain a firm icing.
Once the dove has finished rising, we gently spread
the icing over the entire surface.
We now add the almonds and granulated sugar.
We bake for 30/35 minutes, always doing the toothpick
test before finishing baking.