Italian Easter cake “Colomba”.

milk – 1 cup
egg – 5 pcs.
Salt – a pinch
150 g candied
10 g of dry yeast
550 g flour
50 g peeled almonds
300 g of oil
zest of half a lemon
Sugar 170 g

Dissolve the yeast in 2-3 tbsp. l. of warm water. Add 100 grams of flour and knead the dough.

Roll the dough into a ball, to make it deeper cross-shaped incision. Put in a bowl, pour 1 cup of warm water, cover and leave in a warm place for 1 hour.

Sift the remaining flour with salt, add the sugar, chopped lemon peel, 4 eggs and softened butter. Put in a bowl of sourdough.

Pour the milk. All very carefully knead. Sprinkle the dough with flour, cover and leave in a warm place for 1 hour more.

Candied fruit cut into small pieces and add to the risen dough. Stir so that candied distributed evenly over the dough. Cover and leave for another 1 hour.

Form pave the sides of oiled parchment. Put dough rasstoyatsya give another 15 min. Coat the top lightly beaten egg, put peeled almonds. Preheat oven to 200 ° C and bake for 40 minutes. Reduce temperature to 170 ° C and bake for 30 minutes. If the top of the cake begins to be burnt, cover it with foil.


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