Colomba di Pasqua

Method

1. Prepare the lievitino: dissolve 13g fresh yeast (or 5g dry) in 40g water. Add 85g flour and knead into a ball. Let rise at room temperature for 1 hour until doubled.
2. Prepare the first dough: In a stand mixer bowl, combine 100g water and 80g sugar. Crumble the lievitino (120g) into the bowl and mix until dissolved. Gradually add 235g flour, then switch to dough hook. Knead on low speed until flour is absorbed.
3. Add egg yolks one at a time (80g total), allowing each to be absorbed before adding the next. Add 1g salt. Knead for 10-15 minutes until dough comes together.
4. Gradually add 65g melted (but cool) butter in 2-3 additions, kneading well after each. Increase speed and knead until dough is glossy and smooth. Cover and let rise in turned-off oven for 12 hours (or 4 hours if using beer yeast) until almost tripled.
5. Prepare aromatic paste: Blend orange zest, 25g candied orange peel, 10g honey, and 1 tsp vanilla extract until smooth.
6. Prepare second dough: Place first dough in mixer with hook. Add 85g flour, 10g milk powder, 20ml milk, 3g malt (or honey). Mix on low until combined.
7. Whisk 80g yolks with 70g sugar. Gradually add to dough in 3-4 parts, mixing on low until each is absorbed.
8. Add aromatic paste and mix until smooth.
9. Add 68g softened butter in two parts, mixing until each is absorbed.
10. Add 2g salt, then slowly drizzle in 28g melted (not hot) butter until fully incorporated. Dough should come away from the bowl. Total mixing time 20-25 minutes.
11. Toss 200g candied orange peel (optional) with a little flour, shake off excess, and add to dough. Mix on low for 3-4 minutes until distributed.
12. Turn dough onto work surface, fold over itself several times to strengthen. Cover and rest 45 minutes.
13. Weigh 950g dough for a 1kg mould. Grease hands with butter. Divide dough into two pieces: one slightly larger. Roll each into a log. Place the thicker, shorter log in the centre (wings) and the longer one lengthwise in mould.
14. Proof at room temperature until doubled in volume (18h with sourdough, 4-5h with beer yeast).
15. For glaze: Whip 60g egg whites until doubled in volume (do not overwhip). Add 60g sugar, mix briefly. Gently fold in 90g almond flour. Transfer to piping bag.
16. Pipe glaze over risen colomba. Top with flaked almonds and pearl sugar. Dust with icing sugar.
17. Bake at 170°C static for 20 minutes. Insert probe thermometer, cover with foil. Lower to 165°C and bake until internal temp reaches 94°C. Leave in oven 15 seconds, then remove.
18. Invert colomba onto a skewer (testa sotto) and let cool upside down for 3-4 hours to prevent collapse.
19. For storage: Place in a tightly sealed plastic bag with a spray of 96° alcohol. Rest for at least 48 hours before serving. Keeps up to 15 days.