Italian Easter dove "Colomba"

Description

On my Easter table Italian pastries long been spelled out. Love this gentle air fragrant muffin. It strikingly differs from Russian, such dry cakes. This year I tested a new recipe from Adriano Continisio. Since I speak Italian poorly (20 words left) I had to suffer. After several attempts of adaptation of an Italian recipe under Russian conditions Colomba turned out! And it turned out amazing - soft, aromatic, with vkusnota almond glaze...

Ingredients

Liqueur

1 Tbsp
Sourdough

55 g
Vanilla

1 piece
Orange zest
White chocolate

15 g
Honey

7 g
Extract
Starch

13 g
Egg white

60 g
Flour almond

60 g
Candied

110 g
Salt

2 g
Water

85 g
Yolk egg

4 piece
Chicken egg

1 piece
Butter

140 g
Flour

290 g
Sugar

220 g
Almonds

Cooking

TO PREPARE KOLAMBU POSSIBLE AND ON THE YEAST, IF THERE IS NO LEAVEN. JUST TAKE 15 G FRESH OR 5 G DRY YEAST. At the same time to raise the test will be less, be extremely careful! 1 DOUGH (do at night): 65 grams of sourdough 200 g flour 50 g sugar 45 g soft butter 1/2 eggs 2 egg yolks 70 g of water Dissolve in water the yeast, add the egg yolks and sugar, stir. In the bowl of a mixer (attachment hook) or a bread machine pour the liquid mixture, add the flour and turn the dough. When all the ingredients will be in touch in the dough, in small portions enter the oil. Knead until smooth ( I have 20 minutes in CP)

The consistency is soft, liquid.

Cover with film and leave the dough at room temperature (21-24C) for 12 hours.

The dough should increase in volume by 3 times.

AROMATIC EMULSION: 15 g butter 7 g of honey 15 g of white chocolate zest of 1 orange or lemon seeds 1 vanilla pod 1 tbsp of Amaretto liqueur Melt butter together with honey (in micro), immediately add the chocolate and stirring to dissolve it in warm oil. Add the zest (I had lime) and liquor (I have Limoncello), stir and refrigerate.

2 DOUGH: 1 dough 90 g flour 80 g butter 60 g sugar, 1/2 eggs 2 egg yolks 15 g of water 2 g of salt 110 g candied orange scented emulsion to Put the first dough in the HP or the mixer bowl, turn on the batch. Add one by one egg yolks and sugar. When the dough becomes homogeneous, add the flour and salt. In a few minutes several techniques to make the dough and aromatic oil emulsion. Knead the dough until smooth and good gluten development. At first the dough may seem watery, but in the process of kneading it should gather around the hook only if it does not, add a few tablespoons of flour. At the end of kneading add the dried fruit. I baked is not the first time, and knowing how fragrant and airy dough, even there was nothing in it, it is self-sufficient in itself.

The consistency is soft, elastic, stretches in a thin film. Allow dough to rest 1 hour.

GLAZE (can be prepared in advance and kept in the refrigerator) 60 g almond flour (I ground peeled almonds) 110 g sugar 60 g protein 13 g starch a few drops of almond extract ( I didn't have) mix All the ingredients (do not beat) and store in the fridge. Glaze it turns a lot, I dove left, only half, the rest I used to cover the cookies.

Colombo baked in a special cross shape that we have not sold. The way out - oven in a conventional round shapes or make a form yourself. For authenticity I chose the second option (assembled on one of the forums). For this we need aluminum disposable baking dish of appropriate size.

I made glasses design in the form of a dove,

And firmly pressed the soft aluminum to the glass.

I made this form

The dough out on a floured work surface.

Get down to the ball.

Divided into two parts, one larger and the second smaller.

A smaller part of the tie in a rectangle

Roll and turn, without stretching the dough very easily.

It will be the wings of the dove, puts them in a form.

In the same way make the body of the bird. The dough should fill the form no more than 1/3! This is very important, because the dough is very soft and tender and when baked, rising, it may simply result from the shape (I have been through this experience already )))

Cover the blank and leave for proofing in a warm place (27-30) for about 3 hours. the dough should rise before reaching the edge of the form 1 centimeter.

Lubricates the workpiece icing and decorate with almonds.

Bake about an hour at 180C. Readiness check wooden stick, it should come out of the cake dry. If the top of the cake quickly baked, but inside it is still raw, you can cover it with foil. Cool, these soft cakes are usually upside down, sticking wooden skewers at the base and hung by their cake. My pigeon turned out to be quite a large species: length 25 cm, wingspan is 18 cm, and in height 12 cm! From this amount of dough, you can bake 2 large cakes.

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