Sourdough Colomba - Italian Easter Cake
The doses in the following recipe will provide dough for 3 Colombe in 750g paper moulds (http://bakerybits.co.uk/colomba-pasquale-case-750g.html).
First Dough
Ingredients
240 g of Refreshed Sourdough Starter
225 g butter at room temperature
225 g sugar
400 g milk
2 whole eggs
4 egg yolks ( keep the whites as you will use them for the glaze)
1 kg of strong white flour ( we use Waitrose Duchy Organic strong white bread flour)
* Refresh your Sourdough Starter four times before baking Colomba. Start with 30 g of yeast, then repeat the operation for 4 times every 4 hours ( for example: night before; 8am; 12pm; 4pm )
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| 1. Refreshed yeast; 2, 3 and 4: add yeast, milk and sugar in the mixer's bowl |
Method
Start at 9 pm by adding 240 g of very active sourdough starter in the bowl of a planetary mixer, followed by milk and sugar, two full eggs and flour. Work until the dough is smooth and well wrapped around the hook.
Only then add the butter and work again until it is fully incorporated and the dough is smooth and elastic.
Transfer the dough to the counter, which you will have previously buttered. Fold the dough a few times and work into a ball. Put the dough in a sealed container and let it proof overnight, or until tripled in volume (10 to 15 hours according to your sourdough strength and room temperature).
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1: dough on the K beater; 2: Dough on the hook; 3. the dough is ready; 4. spread butter onto your counter and work the dough into a ball; 5: put the dough into a plastic container, cover and proof overnightEmulsionIngredientsZest of 3 organic oranges Zest of 2 organic lemon 3 tbsp acacia honey 40 g dark rum 2 vanilla pods (seeds) MethodPrepare at night by mixing all ingredients. Reserve in a sealed jar at room temperature. |
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| 1: the dough in the morning; 2: transfer it back into the planetary mixer; 3: the dough is ready onto the buttered counter; 4: fold the orange peels into the dough, make a ball and transfer it into the plastic container |
Second Dough
Ingredients
150 g icing sugar
60 g butter at room temperature
300 g orange peel
2 egg yolks
8 g salt
Emulsion
Method
In the morning, once the first dough has doubled in volume, transfer it in the planetary mixer adding the icing sugar, egg yolks, the emulsion and salt. Once the ingredients have been incorporated add the of butter. Work the dough until you reach a silky smooth consistency
Butter your counter and transfer your dough onto it. Fold the orange peel through the dough (do not work the dough, just proceed with several French folds - video) and eventually form a ball; put the ball back into the sealed container, cover it and let it rest for one hour.
Divide the dough in three parts.
Subdivide each part into 2 parts, then divide one of the two parts into two again. The big piece of dough ( the whole 1/2) will form the body of the Colomba, while the two small ones ( 1/4 and 1/4) will form the wings.
Shape the Colombas in the moulds, then transfer the moulds on the oven wire rack. Insert the rack and the Colombas in a food grade plastic bag like in this picture. Put them to rise in a warm room, or in your oven with the light on, for about 6 to 8 hours, or until tripled in volume.
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| 1: divide the dough in 3 equal parts; 2: divide each part in 3; 3: fill the Colomba case; 4: let the dough rise until the volume has triplicated ( about 6 to 8 hours) |
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1: cover the Colomba with the Glaze; 2. add whole almonds and sugar granella; 3: dust with icing sugar; 4: bake for 40 minutesGlazeIngredients140 g almonds 260 g sugar 100 g egg whites MethodBlend the almonds and the sugar in a food processor until forming a smooth paste. Add the egg whites and blend again. Pipe the glaze onto the Colombe; be gentle, do not deflate the dough. Sprinkle some whole almonds and granella; finally dust with icing sugar. Bake each Colomba in a preheated oven at 180 C for 40 minutes. Cool on a rack and then keep in a sealed cellophane food grade bag for up to a month.
Happy Easter everyone!
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