Authentic Colomba Pasquale Recipe Milan, Italy

Sift the flour in a large bowl.

Dissolve the yeast in warm milk and water, then pour the mixture over the flour.

Mix with a spatula until a smooth and homogenous dough is formed.

Cover the dough with cling film and let it rest for 3 hours at room temperature.

Transfer the first dough to the bowl of a planetary mixer (dough hook attached), then add the granulated sugar. Run the mixer and slowly stir in the flour until it is well absorbed.

One piece at a time, add the soft butter. Keep kneading the dough until it becomes smooth.

Transfer the dough to a work surface and work it for a few moments with a scraper.

Shape the dough into a sphere, transfer it to a glass bowl, cover it with cling film and let it rest until it is doubled in size.

Transfer the leavened dough to the bowl of a planetary mixer (dough hook attached) and add the sugar.

Run the mixer at medium speed, and once the sugar has been absorbed, start adding the flour.

One at a time, add the eggs, salt, and grated orange peel.

Once all the ingredients have become well absorbed, one piece at a time, add the butter.

Lastly, work the chocolate drops into the dough.

Transfer the dough to a lightly floured surface and flatten it a bit with your hands. Fold the outer edges of the dough inward with your hands, giving it a spherical shape.

Put the dough in a glass bowl, cover it with cling film and let it rest in the refrigerator for 20 hours.

Once the dough has matured in the refrigerator, let it rest at room temperature for 3-4 hours.

Transfer the dough to a work surface and gently spread it with your hands. Cut the dough into two pieces, one slightly bigger than the other. You will use the smaller part for the dove’s wings and the larger one for the body.

Roll the larger dough piece into a log and place it in the colomba mold’s long section. Make a loaf out of the smaller piece and lay it perpendicularly on top of the larger one.

Let the colomba rise for at least 4 hours.

Preheat the oven to 160°C/320°F.

Bake the colomba on the low shelf for about one hour.

To start making the icing, heat the cream (until it almost reaches the boiling point).

Place the finely chopped dark chocolate in a glass bowl, and pour the hot cream over it. Stir the mixture until the chocolate melts completely.

Using a spatula, spread the chocolate ganache over the cooled dove. Sprinkle the chopped hazelnuts on top

Let the icing solidify for an hour.