Italian Easter Pigeon (Colomba)

For the Italian Easter Pigeon (Colomba), mix the yeast with lukewarm milk in a small bowl. Stir in a little sugar and a pinch of salt and sprinkle with a little flour. Cover and let rise in a warm place for at least 30 minutes, until cracks appear on the surface.

Meanwhile, finely chop or cut aranzini.

Then mix the dampfl well with the remaining flour, sugar, butter, egg yolks, vanilla sugar and grated orange zest and work really well in a food processor with the dough hook or by hand until the dough is smooth, soft and silky. Finally, incorporate the chopped aranzini, form into a ball and let rise, covered with a cloth, in a warm place for a good hour until the volume has increased substantially.

Now butter the colomba mold well and sprinkle with flour. Press the dough well into it so that all the corners are filled and smooth the surface. Leave to rise again for 30 minutes.

Then whisk egg with milk and brush the colomba with it. Sprinkle with hail sugar and flaked almonds and bake in a preheated oven at approx. 180 °C for approx. 35-45 minutes until golden brown. Before serving, sprinkle the Italian Easter Dove with powdered sugar as desired.

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