Colomba di Pasqua

Method

1. Refresh the sourdough starter: mix 50 g lievito madre with 20 g water until dissolved, then add 50 g farina manitoba and knead into a compact dough. Make an X incision, place in a jar, and proof for 4 hours until doubled.
2. For the first dough, combine 100 ml water with 80 g sugar to form a syrup. Place in the stand mixer bowl, add the refreshed starter, and mix with the paddle attachment to foam and dissolve the starter.
3. Add all 235 g farina manitoba and knead for about 10 minutes until the dough reaches a certain consistency.
4. Switch to the dough hook and add one yolk at a time (4 yolks, 80 g total), waiting for each to be absorbed before adding the next. This takes about 15 minutes.
5. After the last yolk, beat at high speed to strengthen the dough.
6. Switch back to the paddle and gradually add the 65 g butter in 3–4 parts, letting each absorb completely.
7. Once all butter is incorporated, the dough should be shiny and well-developed. Remove from the bowl, knead briefly by hand, cover with plastic wrap, and let rest in the turned-off oven for 12 hours.
8. Meanwhile, prepare the aromatic orange paste: in a mixer, combine grated zest of 1 orange, vanilla (seeds or essence), 20 g candied orange, and 8 g honey. Mix for 2 minutes.
9. After 12 hours, return the dough to the mixer for the second dough.
10. For the second dough, combine 85 g farina manitoba, 10 g milk powder, 20 ml milk, and 3 g malt. Start mixing for about 10 minutes.
11. Check gluten development with the windowpane test. If ready, emulsify 4 yolks (80 g) with 70 g sugar until suspended. Add half to the dough and mix until absorbed, then add the other half. This takes 7–8 minutes total.
12. Switch to the paddle attachment and add the orange paste. Mix for 3–4 minutes until incorporated.
13. Add half of the 68 g soft butter, mix until absorbed, then add the other half. Switch to dough hook.
14. Melt the remaining 28 g butter in the microwave for 30 seconds to lukewarm. Slowly add this melted butter to the dough while mixing until absorbed.
15. Toss 170 g candied fruit (or chocolate chips) with 15 g farina manitoba. Add to the dough and mix on low speed for 30 seconds. Then add 2 g salt and mix for 15–20 seconds.
16. Remove the dough from the bowl, place in a covered container, and rest for 45 minutes.
17. After the rest, transfer the dough to a work surface lightly greased with butter. Perform the pirlatura: fold the dough over itself 3–4 times, then shape into a ball. Cut in half.
18. Shape one half into a long cylinder slightly pointed at the ends (the upper part) and the other half into a shorter cylinder (the wings).
19. Place the shorter cylinder in the dove-shaped mold as the base, then place the longer cylinder on top to form the body.
20. Let the shaped colomba proof in the turned-off oven for 10 to 18 hours, until it reaches just below the rim of the mold.
21. Prepare the topping: whip 60 g egg white until frothy. Add 60 g granulated sugar and continue whipping. Add 90 g almond flour and mix well.
22. Transfer the topping to a piping bag and pipe it over the surface of the colomba, avoiding the edges. Top with sliced almonds, granulated sugar, and dust with powdered sugar. Place a cherry as the eye.
23. Bake in a static oven preheated to 165–170°C for 45–50 minutes. After 40 minutes, insert a probe thermometer into the center; the internal temperature should be 94–95°C. Also do a skewer test. If not done, continue baking.
24. Once baked, pierce with a large fork and hang upside down for 3–4 hours.
25. After cooling, dust with powdered sugar and spray with alcohol. This helps extract aromas, form a glaze, and improve preservation.
26. Store in a bag, optionally adding a little alcohol inside. After 3 days, the colomba is at its best.