|Flour — 300 gr|
|Sourdough — 50 gr|
|Sugar — 100 g|
|Egg yolks — 7 pieces|
|Butter — 100 gr|
|Water — 100 g|
|Salt — a couple of pinches|
|Aromatic emulsion — 60 g or to taste|
|Almond glaze — 1 package ready|
|Powdered sugar or sprinkling — on the eye|
|*Candied fruits (orange) — optional if you do not like additives, do not put|
How to bake an Easter cake according to an Italian recipe in the Russian manner.
How to cook Columba — a traditional Italian Easter cake
The great Orthodox Easter holiday is practically no different from its Catholic counterpart, excluding, of course, the dates of the event. The same goes for Easter culinary delights. We all probably ate Russian Easter cakes. But in Catholic countries in the West, this baking is also in high demand. Today we will get acquainted with the Italian Easter cake called «Columba», which means –dove» in translation.
For the preparation of colomba, you can use dough, both on sourdough and yeast. The yeast dough takes less time. Baking dry yeast will be poured into warm water. After 15-20 minutes, they will start to puff up, and then pour the yeast into the container.
Add part of the sugar and half of the egg yolks there, turn on the immersion blender. Gradually add the flour, without ceasing to beat the dough. After receiving the dough, you need to continue kneading it, but with the addition of oil, so that it acquires an oily sheen. According to its consistency, the dough should become stringy and soft. We remove the dough for the night, and in the morning we will continue.
The next day, the dough should greatly increase in volume. We continue to work with him. We put it in the bowl of the mixer or continue to act with an immersion blender. Add more egg yolks, sugar, salt and portions of flour. At the same time, we constantly knead the dough. We introduce an aromatic emulsion. (At this stage, you can add candied fruits). The dough should be very soft and elastic.
To bake the «dove» requires a special cross-shaped mold. But since not everyone can have it in stock, we use the usual round shape. Mix the dough and divide it into two parts (if there is a cruciform shape). We make a thick sausage from each.
We put one part in the mold in length. The second is divided in half and spread on the sides. The sides will imitate the wings of our «dove». In a round shape, this will not work, because the dough will spread anyway. So you can not bother with this, but just lay out the dough as for an ordinary round cake (if you do not have a special shape).
We coat the dough with almond glaze. (It is sold ready-made. Prepare it according to the instructions on the package). Sprinkle with powdered sugar or sprinkles and put it to bake in the oven. The baking process takes place within one hour.
We take it out of the oven and let it cool down. The Italian cake is not glazed after cooking, since there is already a fragrant crispy sweet crust on top.