Copriamo a campana e lasciamo riposare ancora 30’.
Inforniamo a 180° fino a cottura (prova stecchino o temp. al cuore 96°)
La Colomba è finita in un giorno 🙂
The Colomba cake making and a great dilemma. Perhaps the title of this post, could be summarized as follows to give you a better idea of what I have been through today in terms of decisions. But playing with words is like playing with the dough: you take the ingredients , mix them , observe them grow, wait for a result that will convince you that you made the right choice, you cross your fingers and collect the result of a series of operations, which until in the end , you just hope can make any sense. Maybe just a convincing sound or color. That’s how I began my adventure with my first ever Dove . I knew Adriano’s blog aka “Profumo di Lievito” since a long time, but having great respect for all his talent and professionalism , until today I had kept away from trying his even easier recipes, never thought I was able to dare so much. But a little voice inside of me, convinced me to make the leap , to test my almost 2 year’s old sourdough: it was something I had to prove for my constancy , a kind of reward.
Here you will find the recipe with the original pictures , but on my blog I leave you the list of ingredients in red with my changes , because let’s face it , I cook with what I have at home, since I do not get in the car and go into town for a specific ingredient , that maybe it’s not even available with prior reservations)
Ingredients 1 mixture (evening) :
110gr mature sourdough yeast , refreshed 3 times with the same flour provided for the recipe (I started refreshing the yeast in the morning and finished at 19)
355gr flour 00 W 380-400 (I used the delicious Manitoba Mulino Marino)
90gr butter ( possibly with the Bavarian ) (I had Danish butter )
1 egg (medium)
3 egg yolks
Preparation with the mixer :
We mount the leaf, make the yeast into small pieces and add the water ( 26 ° C) where we will put a spoonful of all the sugar expected, start the machine up to moisturize .
We combine the egg and much flour as needed to form the dough; join in sequence a yolk and a sprinkling of sugar , followed shortly by a dusting of flour , making sure to use up the three ingredients together and resume making the dough rope before the next insertion .
Add the butter that should not be too soft, in three times , and turn upside down the dough while inserting butter.
We set the hook and knead at speed 1.5 (I had only speed 1 on my Kitchen Aid and it went well ) , until the mass does not present a smooth satin finish look.
We cover the bowl with plastic and we transfer in the oven , with the only little light on, throughout the night ( approx. 12 hours) . The dough will triple .
Prepare the glaze by then and keep in the fridge until the next day with :
125gr ground almonds – 220gr sugar – 120gr egg whites – 25gr rice starch (or potato starch) – a few drops of bitter almond extract .
Mix all without mount .
The next day I started preparing an emulsion ( in the original recipe is made the night before, but I preferred it before proceeding with the second dough ) with :
30gr butter – 15gr honey ( possibly orange or acacia) – 30gr white chocolate – grated zest of 1 orange and 1 tangerine – seeds of 1 vanilla bean (or 1 teaspoon of extract) – three tablespoons of amaretto liqueur (I used the Strega Liqueur and fits )
Melt the butter and honey aromas . Off the heat, add the grated chocolate and stir with a whisk until completely dissolved , at the end add the liqueur.
Ingredients for the 2nd mixture ( the morning of the next day )
The previous dough
165gr flour 00 W 380-400 (I of course continued with Manitoba as above)
1 egg (medium)
5 egg yolks
220gr diced candied orange peel (I used dried apricots , my hubby loves them)
We set the hook and we close the stringing of the first mixture, with a few rounds of machine ; we combine the water with a tablespoon of sugar and let’s get to speed 1 for a while. Add the egg with a handful of flour and let the wire.
Now we must add the egg yolks , one at a time , followed by a part of a sugar and flour , taking care that the dough elasticity resume, before the next insertion . The three ingredients will run out at the same time .
With the last egg , add the salt .
We combine the softened butter (not too soft), three times , being careful not to lose the stringing consistence and flipping occasionally the dough in the bowl.
Mix the emulsion with a whisk, until it becomes creamy and insert it a little at a time to the mass.
Once all ingredients , let’s go at high speed ( 2 ) , until you get the “veil” .
We combine the candied fruit ( apricots ) , mixing at low speed just long enough to distribute evenly .
Let stand 30 ‘ , then break and round ( pirlatura ) .
We cover the dough and let rest for another 30 ‘ .
Break in two and form each portion of the first part that will make the wings .
We form the second part and we fit it to cross on the first .
Cover with plastic wrap and put at let’s say 28 – 30 ° temp, until the dough will not come to a finger from the edge.
Over the last 15 ‘ discover your doves.
Mix vigorously the icing using a whip and cover doves helping yourself with a pastry bag.
Sprinkle with granulated sugar , a few almonds peeled and sprinkle also plenty of icing sugar (I decided to avoid it) .
Bake at 180 degrees until done.
For 500gr Packing size – approx. 30-35 ‘
For Packing size from 1kg – approx. 45-50 ‘
Put your doves upside-down, using skewers or knitting needles and let cool . (I left them in this position for two hours).
The Colomba cake lasted 1 day only… 🙂