Homemade Easter Colomba? Discover the easy, zero-waste recipe
Sometimes, even with the best of intentions, you just don't have the time to cook. Some recipes are very long and complicated, and at the end of the day, everything needs to be cleaned and organized. Perhaps it's better to buy everything pre-packaged and ready-made?
Since Easter is approaching, we're thinking about making a homemade Colomba cake. Here's what we need for a perfect result: the right flour, a good yeast, and an easy recipe. This time, Molino Rossetto, specializing in the production of innovative and functional flours and mixes, comes to our aid. The family-run business from Pontelongo (Padua) has just launched a line of flours in a new "V"-shaped package that combines practicality and sustainability. This reflects a business that has always been driven by an ethical and practical commitment to environmental sustainability, boasting enormous CO2 savings—a full 115,000 kg—per year thanks to its use of renewable energy.
You know when you open a paper bag and flour starts to spread all over your kitchen? The same thing happens when you pour it out (because you get flour all over your hands from squeezing the bag) or when you put it away in the pantry (and a little bit always spills out from the corners of the bag). Now, this won't happen again because the innovative V-shape of Molino Rossetto's packaging makes it easy to grip and, thanks to a cap-style opening, allows you to pour flour quickly and easily without the risk of staining countertops and floors. The packaging is made even more convenient by a 4-level indicator on the side that lets you see the remaining amount of flour at a glance without having to weigh it.
If you're environmentally conscious, you'll also be pleased to know that the new container is made of FSC paper, meaning it comes from responsibly managed forests, while the measuring cap is made of PE Green, a 100% recyclable and renewable material. The new packaging also reduces waste, allowing you to pour in the required amount of flour without losing a single gram, and allowing you to preserve the remaining flour by closing the container tightly with the cap.
Molino Rossetto currently offers six flours in the V pack, all in 750-gram packs: Type "00" soft wheat flour, Type "00" 100% Italian soft wheat flour, Type "1" 100% Italian whole wheat flour, Type "0" Manitoba soft wheat flour, Type "1" 100% Italian flour, and Type "0" re-milled semolina flour. For our Easter Colomba, we've chosen Type "00" 100% Italian soft wheat flour combined with Type "0" Manitoba soft wheat flour. The former, made from select, superior-quality soft wheat, is suitable for any recipe and is ideal for baking. The second is excellent for highly hydrated doughs, such as holiday leavened products, which require long fermentation: it strengthens weak flours and allows for greater hydration of the dough, allowing the yeast to work faster and thus shortening preparation times.
To make this Easter Colomba, in addition to quality flours, we also need a good yeast. In this recipe, we'll use Molino Rossetto dried sourdough starter. Using only a limited amount (7% of the flour weight) will result in a Colomba with enhanced flavors and aromas. It'll also be much easier to digest and can even be enjoyed for breakfast on the mornings after the holidays, thanks to its longer shelf life.
Ready to wow all your guests with your homemade dessert? So get your hands on it and go!
Ingredients
For 1 750 g mold: 200 g of Molino Rossetto Manitoba flour 150 g of Molino Rossetto 100% Italian wheat 00 flour 120 g of butter 120 g of granulated sugar 60 g of whole milk 50 g of candied orange 100 g of raisins 4 g of Molino Rossetto dried sourdough starter 1 vanilla pod the zest of an untreated orange 3 egg yolks 1 whole egg salt.
For the icing: 50 g of peeled almonds 50 g of sugar 1 egg white almonds to taste
Preparation
Prepare the first dough by dissolving the yeast in slightly warm milk, adding 50 g of Manitoba flour from the total amount, and kneading to form a smooth dough. Let it rise in a bowl, covered with plastic wrap, for 30 minutes.
After this time, add another 75 g of Manitoba flour and 2 egg yolks; then let it rise for another half hour. Now continue adding another 75 g of Manitoba flour, 20 g of room-temperature butter, 20 g of sugar, and 1 whole egg. Form a smooth dough and let it rest for another 30 minutes.
Transfer everything to a stand mixer and add the remaining ingredients: the egg yolk, sugar, 100% Italian wheat flour, grated orange zest, diced candied orange, soaked and squeezed raisins, vanilla seeds, and a pinch of salt. Begin kneading with the dough hook, then add the remaining room-temperature butter and mix until the dough comes together.
After working it briefly on a lightly oiled pastry board, shape the mixture into a smooth ball, place it in a bowl and let it rise, away from drafts, until it doubles in size (this will take about 5-6 hours).
At this point, take the loaf and divide it into two parts: shape it into small loaves and transfer them to the colomba mold, forming the wings and the body. Press everything down lightly to make it stick together and let it rise, covered with plastic wrap, for about 6 hours, until it reaches about 1 cm from the mold.
Meanwhile, prepare the glaze: blend the almonds with the sugar, then mix with the egg white until you obtain a fairly thick glaze. Remove the plastic wrap from the mold and, after 10 minutes, cover with the glaze and the whole, unpeeled almonds.
Place the colomba in a preheated oven at 180°C (350°F) for about 40-45 minutes. Let it cool completely before cutting.