RICETTA COLOMBA DI PASQUA CON LIEVITO DI BIRRA E GOCCE DI CIOCCOLATO /TUTORIAL PASSO PASSO

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 first dough with 40 g of flour, 20 g of yeast, and 40 ml of warm milk.

Allow the first dough to rise until doubled in size.

Combine the first dough with 100 g of flour and 130 g of warm water to create the second dough, and let it rise for 40 minutes.

Combine the second dough with 100 g of flour, 20 g of sugar, and 20 g of room temperature butter to create the third dough, and let it rest for 1 hour.

Combine the third dough with 210 g of flour, 120 g of sugar, 2 eggs, 80 g of room temperature butter, 2 pinches of salt, and 150 g of chocolate drops to create the fourth dough.

Let the fourth dough rise until doubled in volume, which will take 60 to 120 minutes depending on the room temperature.

Place the dough in a 1 kg dove mold and let it rise for 60 to 90 minutes in a turned-off oven with the light on and a pot of hot water to keep the environment humid.

Prepare the glaze by mixing 25 g of almonds, 75 g of sugar, and 30 ml of egg white.

Decorate with whole almonds, powdered sugar, and granulated sugar before baking.

Bake in a preheated oven at 160°C for 40 to 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens