Mignon alle Mura, the pastry concept overlooking the Servian Walls at Roma Termini, unveils the recipe for its Traditional Italian Easter Colomba, created by pastry chef Alessandra Iasiello.
“There are love stories destined to last over time without ever fading. One of these is the one between Easter and the dove, an indissoluble bond between pastry and tradition,” comments pastry chef Alessandra Iasiello. “For this special occasion we want to celebrate the simplicity and refinement of the dove with our personal recipe. It takes just a few ingredients to make a classic dove with an unmistakable taste. Its best qualities are certainly the lightness and softness of the dough, given by the sourdough, and a slow controlled leavening, the fragrance of the sugary icing studded with crunchy toasted almonds and the delicate scent of orange candied fruit, which create a unique and refined balance of flavors, all to be shared.”
The Recipe for the Colomba Easter Cake
It is very important to weigh all ingredients individually, dividing them into two categories: first and second dough. Put all ingredients in the refrigerator except for the butter and yeast. First of all knead the dough of yeast, water and flour for about ten minutes until it gets a good string; then add in an alternated way half yolk and half sugar until it is completely absorbed, then add soft butter, always in two beats to avoid the dough to collapse. Put in stove at 28 degrees for 12-14 hours. The volume of the dough in the morning should be at least tripled. To monitor leavening, use a graduated cylinder.
Ingredients for the Colomba
For the 1st dough
For the 2nd dough
For the glaze
Procedure Traditional Dove
For the 1st dough
In the morning, as soon as you wake up, transfer the dough into the refrigerator for about 1 hour (this is a trick that will allow you to work on it longer without overheating it too much).
For the 2nd dough
At this point proceed with the second dough: knead the first dough with flour for a few minutes, until it will recreate a nice rope. As for the first one, add in several strokes all the ingredients until you get a smooth and elastic mesh (this time mix the butter with the flavorings in order to reduce the steps and ensure the scent of the same longer). Then add the candied fruit and let everything run for a few more minutes so that they can be distributed evenly.
For the glaze
Mix all the ingredients, refrigerate and use at room temperature. Let the dough rest for about twenty minutes before pilling. Place it back in the leavening room for about 6 to 8 hours. When it has tripled its volume sprinkle it with icing, almonds and sugar. You can now proceed with the baking.
Bake in a ventilated oven preheated to 175° C with the valve closed for 70% of the cooking time for about 45/50 minutes. Take the dove out of the oven quickly and, with the appropriate irons, put it to rest upside down for 10/12 hours. When it has reached 20°, close it in a bag and serve it.