Colomba di Pasqua Recipe

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Colomba di Pasqua
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Ingredients
14
Count
Nutrition
5968
Calories
Total time
195
Minutes
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Ingredients:

Directions:

  1. In a small cup or bowl, stir the yeast into water to soften. In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add the softened yeast, lemon peel, vanilla, salt, eggs, egg yolk, milk, and 3 cups flour to the creamed mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise about 1 1/2 hours. Due to the almond paste, this recipe doesn't double in size. Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a smooth ball. Cover and let rest 5 minutes. Shape one ball of dough into a half oval 12 inches wide and four inches high at the center. Place in the center of a parchment-lined baking sheet. Flatten the center slightly so that when the next piece of dough is laid across it, it won't be so thick. Shape the other ball of dough into an 8 by 16 by 16-inch triangle Keep the points of the triangle rounded rather than pointed. Lay the triangle, centered, on the flattened part of the half oval. Fold the narrow end over to make the head. Pinch with your fingers to form a beak into the top side of the dough. Fold the other end in the opposite direction to form the tail. Cut 2-inch slits along the bottom edge of the tail and wing tips. Fan them out as for feathers. Cover with a towel and let rise 45 minutes. Again, due to the almond paste, the dough won't rise as high as other types of yeast dough; however, it does rise high during baking. 1. About 10 minutes before baking, preheat the oven to 375 degrees. 2. Just before baking, beat the egg white until frothy. Lightly brush the dove with the beaten egg white and place thinly sliced almonds, overlapping slightly, on the tail and wings to simulate feathers. Use a small bit of an almond to make the dove's eye (diagram 7). Carefully brush the almond feathers with the remaining beaten egg white then sprinkle the dove with granulated sugar. 3. Bake for 20 minutes. Cover the bread loosely with foil with the shiny side up. Continue to bake for 10 more minutes, or until the internal temperature of the loaf reaches 190 degrees. 4. Immediately remove dove from baking sheet and cool on a rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5968.27 Kcal (24988 kJ)
Calories from fat 2332.48 Kcal
% Daily Value*
Total Fat 259.16g 399%
Cholesterol 990.48mg 330%
Sodium 2740.39mg 114%
Potassium 2938.59mg 63%
Total Carbs 770.65g 257%
Sugars 197.19g 789%
Dietary Fiber 47.79g 191%
Protein 150.66g 301%
Vitamin C 15.5mg 26%
Vitamin A 1.1mg 38%
Iron 47.4mg 263%
Calcium 1155.9mg 116%
Amount Per 100 g
Calories 342.06 Kcal (1432 kJ)
Calories from fat 133.68 Kcal
% Daily Value*
Total Fat 14.85g 399%
Cholesterol 56.77mg 330%
Sodium 157.06mg 114%
Potassium 168.42mg 63%
Total Carbs 44.17g 257%
Sugars 11.3g 789%
Dietary Fiber 2.74g 191%
Protein 8.63g 301%
Vitamin C 0.9mg 26%
Vitamin A 0.1mg 38%
Iron 2.7mg 263%
Calcium 66.2mg 116%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 140.2
    Points
  • 160
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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