Easter Dove Cake with Brewer's Yeast

Method

1. Dissolve the fresh yeast and sugar in room-temperature milk.
2. In a stand mixer with the paddle attachment, mix the flour with the milk-yeast-sugar mixture until a compact dough forms.
3. Replace the paddle with the dough hook and knead on low speed for 4-5 minutes.
4. Add half of the cold butter (40g) and knead until fully absorbed (about 10 minutes).
5. Add two egg yolks and knead for 7-8 minutes.
6. Add the remaining two egg yolks and knead for another 7-8 minutes until the dough pulls away from the bowl.
7. Increase speed to develop gluten until the dough is smooth and elastic.
8. Add the remaining butter (40g) and knead until absorbed.
9. Add the salt and knead until fully incorporated.
10. Transfer the dough to a work surface. Perform a series of folds to strengthen it, then shape into a ball.
11. Place the dough back in the bowl, cover with plastic wrap, and let rise until tripled in volume (about 6 hours).
12. Prepare the aromatic paste: blend the orange zest, vanilla essence, honey, and 30g candied orange in a mixer.
13. Place the first dough in the stand mixer and mix briefly to deflate.
14. Add the flour, milk (or cream), sugar, milk powder, and malt. Knead on low speed.
15. Add two egg yolks and knead until absorbed.
16. Add the remaining two egg yolks and knead.
17. Add the aromatic paste and knead for 4-5 minutes.
18. Add the butter softened to pomade (half of 96g) and knead until absorbed.
19. Add the 200g candied orange and knead for 4-5 minutes until evenly distributed.
20. Add the remaining cold butter (half of 96g) cut into small pieces and knead until absorbed.
21. Transfer to a work surface, fold to strengthen, shape into a ball, and let rest for 45 minutes.
22. Fold again and let rest for another 40 minutes.
23. Grease hands and work surface with butter. Weigh the dough (approx. 1.250kg) and divide into two pieces for a 750g and a 500g colomba.
24. For each piece, form two sausages: one slightly larger for the body and one smaller for the wings.
25. Place the sausages into the dove-shaped mold in an X shape.
26. Let rise at 20°C (68°F) for 6-8 hours until the dough reaches just below the rim of the mold.
27. Press a cherry (amarena) into the head section to create an eye.
28. Prepare the glaze: beat the egg whites with a whisk until frothy but not stiff. Add the sugar and mix.
29. Add the almond flour and mix until a spreadable paste forms.
30. Pour the glaze over the risen colombas and spread evenly, avoiding the eye.
31. Scatter sliced almonds and pearl sugar on top, then dust with vanilla powdered sugar.
32. Preheat the oven to 180°C (350°F) static. Bake the colombas. After 20-25 minutes, cover with aluminium foil to prevent over-browning.
33. Bake until the internal temperature reaches 94°C (201°F).
34. Remove from oven. Insert a skewer and invert the colombas upside down to cool completely (5-6 hours).
35. To store: spray the cooled colomba with food-grade alcohol, spray the inside of a food-safe bag, place the colomba inside, seal, and let rest at least 48 hours before serving.