COLOMBA PASQUALE ARTIGIANALE ricetta classica tradizionale fatta in casa

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds moisture with fewer calories.

candied fruit

🥗Healthier: dried fruit

💰Cheaper: mixed nuts

Dried fruit provides sweetness without added sugar.

Prepare the biga by mixing 300 g of Manitoba flour, 200 g of water, and 4 g of fresh yeast. Let it rise until doubled in size.

For the first dough, combine the risen biga with 100 g of Manitoba flour, 4 egg yolks, 90 g of sugar, 90 g of butter, and 1 g of salt. Knead until smooth and let it rise again.

Once the first dough has risen, prepare the second dough by mixing it with 10 g of Manitoba flour, 1 egg, 1 vanilla aroma, 70 g of candied orange, 30 g of butter, 30 g of sugar, 1 g of yeast, 10 g of water, the zest of 1 organic lemon, and 2 g of fine salt. Knead and let it rise once more.

Prepare the glaze by mixing 10 g of almonds, 30 g of egg white, 30 g of powdered sugar, 30 g of Manitoba flour, and a drop of seed oil.

Pour the dough into a 1 kg mold, top with the glaze, and decorate with 15 g of almonds and 30 g of sugar granules. Let it rise again before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens