Easter Colomba

 Preparing the dough

Put the sifted flour with the dry yeast, milk and sugar in the mixer bowl. Turn on the mixer and use the whisk to obtain a grainy mixture. Add the eggs one at a time and, only when the first egg is perfectly absorbed, add the second and finally the third. Beat well at medium-high speed until the mixture clings to the whisk. Then add the salt and the butter in small pieces, one at a time, until they are well absorbed. Attach the dough hook and mix at high speed for 2 consecutive minutes. From time to time, turn off the mixer and fold the dough.

When the dough is perfectly smooth, roll it out on a work surface, add the candied fruit and knead quickly with the mixer at medium-low speed. Turn the dough out onto the work surface and form a ball.

Place the dough in the dove-shaped mould. Then, put it in the blast chiller and set the rising function for 6 hours at 23°C. Once the rising is finished, sprinkle with almonds and granulated sugar.

Finish by baking in a static oven at 180°C. Leave your colomba to cool for at least 4 hours before cutting. 

Thanks to the blast chiller, the dough will rise evenly, without sudden changes in temperature. The result? A fluffy, soft Easter colomba (a traditional Italian Easter cake) with an irresistible aroma.