A great classic of the Easter holidays, made even tastier thanks to the contrast between the intense flavour of the candied ginger and the sweet and delicate taste of the candied peaches.
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Servings
1 colomba -
Preparation time
50 Minutes -
Cooking time
55 Minutes -
Passive time
30 Hours
Ingredientsfor
Starter dough
- 246 gr Dolce Forno
- 1.31 dl water
- 37.85 gr butter
- 0.8 gr brewer's yeast
Dough
- 171 gr Dolce Forno
- 75.68 gr butter
- 87.05 gr egg yolk
- 30.23 gr sugar
- 3.41 gr salt
- 3.98 gr vanilla flavouring
- 1.71 gr orange flavouring
- 136 gr candied peaches cut into pieces
- 27.27 gr candied ginger
Icing
- 80 gr Colomba icing
- 80 gr grain sugar
- 12.27 gr powdered sugar
- 25 gr peeled almonds
Easter would not be the same without the traditional colomba. On the market there are very good colombas, but this year we want to teach you how to make it at home, with the recipe that we use here at the Derby Grill. Are you ready to challenge yourself?
Let’s start with the icing!
The icing for Easter colombas can easily be bought at the supermarket, but do you want to have the satisfaction of doing it at home? Here’s all you need to do:
- Whisk two egg whites with an electric mixer.
- Add slowly 80 grams of icing sugar and 50 grams of almond flour.
- Continue whisking until you have a thick paste that doesn’t run even when turning the bowl.
Your icing is ready to be spread on the colomba!
Some advice about the preparation.
The most important ingredient for the dough of the Easter colomba are the eggs: buy organic range eggs because they really have a different flavour!
As for the candied fruit, we wanted to make our dessert even more special by using ginger, which is bitter, and apricots, sweet, to be able to create a perfect combination between them.
Before diving into the recipe itself, here are three basic tips:
- The rising times are crucial and must be respected to the t, otherwise you can ruin the whole dessert.
- The colomba should be baked in a static oven, since a fan oven could dry it too much.
- The tradition of cooling the colomba upside down is no joke. It is the only way to keep it from collapsing in the middle.
Now that you know all the secrets, we can only wish you good luck and, above all, buon appetito!
Instructions
Starter dough
- Place all the ingredients in a stand mixer and mix for at least 25 minutes.
- Let the dough rise at room temperature covered by a plastic film for 12/14 hours.
Dough
- Place the starter dough, the dolce forno 2/3 of the butter, the sugar, the salt and the vanilla and orange flavourings in the stand mixer.
- Mix with the dough hook for 10 minutes and then add the egg yolks a half at a time.
- Melt the rest of the butter and add it to the dough after the yolks have mixed completely, one bit at a time.
- Add the peaches and the ginger and mix them in.
- Remove the dough from the mixer and mix by hand for a couple of minutes.
- Place the dough between sheets of oven paper with spray butter. Let it rise at room temperature for one hour.
- Shape the dough into a ball and let it rise for a further 20/30 minutes at room temperature.
- Stretch the dough and place it the the colomba mold, filling the part of the body and not the wings.
- Let it rise for 2 and a half hours in a warm and dry environment.
- Leave the colomba at room temperature for 10 minutes, add the icing, sprinkle the grain sugar and the powdered sugar and add the almonds on top.
- Heat the static oven at 160º and bake for 55 minutes.
- Remove from the oven. Place two steel rods inside the colomba, turn the colomba around and let it cool suspended on two blocks for at least 12 hours.
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