Colomba Pasquale – Easter Pigeon

A great cake recipe for any occasion:

Melt yeast cubes in water and let stand 10 min. Sift flour into a suitable bowl. Make a bulge in the center. Pour the dissolved yeast into it. Stir with a little flour to form a thin paste. Stand for 15 min.

Soften butter. Mix eggs (correct weight either by removing egg whites or adding milk) with a fork. Dust candied orange peel with flour (so that the candied orange peel does not slip to the bottom of the pastry).

Mix all ingredients together, first with a wooden spoon or possibly a wooden spoon, then knead well by hand.

If necessary, dust the surface with a little flour. Form the dough into a ball, return it to the dough bowl and leave it covered with a wet dishcloth in a warm place for 2 hours.

Knead the dough again. Shape into a ball. Separate 1/4, set aside. Shape the large piece of dough into an oblong loaf (the body of a pigeon). Place on a greased or parchment paper covered baking sheet. Roll two balls from the smaller piece of dough. Place these against the body so that all together, with a little imagination, can be considered a bird. Cover with a damp dishcloth and let rise for 1/2 hour. Press two raisins into the dough as eyes. Brush the “dove” with an egg yolk. Add decorative strokes (feathers) with a fork. Bake at 200 degrees for about 25 minutes. Then cool on a wire rack. As fresh as possible

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