Easter cake according to the recipe for Italian Easter colomba

Category: Bakery products
Easter cake according to the recipe for Italian Easter colomba

Ingredients

1 batch
fresh / dry yeast 8 g / 2.5 g
sugar 75 g
butter soft 80 g
warm milk 100 ml
eggs 1/2 pc
yolks 1 PC
flour 260 g
2 batch
cane sugar 25 g
butter soft 20 g
almond flour 25 g
candied orange 80 g
yolks 1 PC
vanilla extract 1/2 bottle
orange zest 1/2 pc
salt pinch
glaze
almond flour 20 g
protein 15 g
whole almonds, unpeeled some
cane sugar 30 g

Cooking method

  • Easter cake according to the recipe for Italian Easter colomba
  • 1 batch
  • Knead the dough from all ingredients, knead it in HP for 20 minutes, until it becomes elastic. Transfer the dough to a bowl, cover with plastic wrap and leave in a warm place overnight (8-10 hours).
  • 2 batch
  • In the morning, knead the dough that has risen 3-4 times and knead again, adding the rest of the ingredients for the second kneading.
  • Let stand for 20-30 minutes, then put the dough on the table, sprinkled with flour, in the form of a cake. Divide the dough into two pieces, fold each piece 3 times, then turn it 90 ° C and fold 3 more times. Form in the form of a ball and put in prepared forms for cakes (I have paper cakes for cakes d = 124 mm, h = 100 mm) so that the dough takes up no more than 1/3 of the mold, it grows very much.
  • Easter cake according to the recipe for Italian Easter colomba
  • Cover and prove for 7-9 hours. The proofing took me 4 hours.
  • Easter cake according to the recipe for Italian Easter colomba
  • Preheat oven to 180 gr.
  • While it is warming up, prepare the glaze: beat the protein until dense, stir in almond flour and sugar.
  • Easter cake according to the recipe for Italian Easter colomba
  • Put with a spoon on the surface of the risen cakes, spread the almonds on top, you can sprinkle with granulated sugar or powdered sugar.
  • Easter cake according to the recipe for Italian Easter colomba
  • Bake at 180 g for 6 minutes, then lower the temperature to 160 g and bake for another 30-35 minutes.
  • Easter cake according to the recipe for Italian Easter colomba
  • Easter cake according to the recipe for Italian Easter colomba
  • Easter cake according to the recipe for Italian Easter colomba

The dish is designed for

2 cakes 360 gr each

Cooking program:

oven

julia007
Gala, Galina, I took it to the bookmarks, I will bake it for Easter! Thank you!
Gala
Julia, I will be glad if everything works out! I really liked it.
Dance
Gal, how about sweetness? Sweet or Medium?
Olga VB
Checkmark, very beautiful pastries!
I would like to know about the taste: density, moisture, crumbling, etc.
Do you feel almonds in the kulich itself? How can it be replaced if not at hand?
Did you make orange candied fruits yourself? Are they not bitter?
ang-kay
Check mark, very nice. I'm also wondering how for sweetness? Does the protein that is icing fall out?
Albina
Galina, wonderful Easter cakes 🔗 You can use the size of the mold in order to find out which way to put the dough.
galchonok
Galina, very nice Easter cake, so delicious cracks with almonds! And the crumb! Thanks for the recipe, bookmarked.
Zhannptica
Albina, the recipe specifies the size of the mold
Bridge
Gala, what, I'm not afraid of this word, divine craquelure! The cut is amazing! : wow: Amazing Easter cake. I will definitely try to bake it.
Albina
Quote: Zhannptica

Albina, the recipe specifies the size of the mold
Exactly, but out of habit I look below
Gala
Quote: Dance

Sweet or Medium?
Tanya, for me sweetness just right. I would not reduce or add.

Quote: Olga VB

I would like to know about the taste: density, moisture, crumbling, etc.
Do you feel almonds in the kulich itself? How can it be replaced if not at hand?
Did you make orange candied fruits yourself? Are they not bitter?
Olya, Easter cake is very light and airy. Moderately moist, crumbly also in moderation. There is an almond flavor because the glaze is almond and I also added almond flavor. But if there are no almonds, you can simply add the same amount of flour.I buy candied fruits ready-made on the market (as it does not add up to do it myself), they are soft, without bitterness. The cake is delicious, not dry.
Quote: ang-kay

Does the protein that is icing fall out?
Angela, when you cut the cake, crumbles a little, but does not crumble, sits tightly. Nuts are carefully placed on the glaze, without heating, after the cake is ready, they are crispy and sweet. I regretted that I had put in a little, I was afraid that the cake would fall off.
Girls, thank you for your attention!

We figured out the size of the form. From this amount, two Easter cakes are obtained, the dough rises very much even with ordinary Makfa flour (I also did it with a strong protein of 13%). They rise in the oven still. The cake is very airy, if not baked in special paper forms, then it is better to cool it by puncturing it with knitting needles in an inverted state.
Bridge
Quote: Gala
(I also did it with a strong protein of 13%).
So, I just wanted to ask how strong your torment is ...
gala10
Galina, thanks for the recipe! Very interesting. I take it to bookmarks.
Gala
Natasha, on the photo cakes from Makfa flour.
Checkmark, thanks for your attention, take it!
Sonadora
Galina, how beautiful! And cracks and lacy crumb! We need to bake!
Gala
Manechka - excellent pupil, kulichnitsa, medalist Thank you! I am very pleased that you liked the cake.
Sonadora
Galin, such beauty cannot but please. Gal, on what yeast did you bake, pressed or dry?
Gala
Man, I baked on pressed ones.
Sonadora
Yeah thanks, Gal.
I asked because the Easter cake from the Vienna dough is kneaded using a similar technology, they are also pressed there. For some reason, I doubt that dry and dough for a long time in heat, and fermentation and proofing of the dough will survive.
Gala
For some reason I doubt that dry and dough for a long time in warmth, and fermentation and proofing of the dough will survive
Yes, I don’t know, but the result would be interesting.

In general, the recipe contained: 120 g of natural sourdough (or 15 g fresh yeast or 5 g dry). I did half the recipe.
eye
Galina, extraordinary reset ...
I wanted to clarify about the proofing: how to understand that it's time, that not 7 hours, but 4 is already enough?
Gala
Tanya, Thank you!
Quote: ok

but how to understand that it's time, that not 7 hours, but 4 is already enough?
Tan, get ready, it will be long.
So I, too, always think, is it time or what? I shoveled a bunch of recipes, concluded that the dough should not reach the edge of the mold by about 1 cm, then it's time. I baked colombs 3 times. And for the very first time in the proofing, I kept it in shape as it was said for 7 hours (and I still could not have baked it before, since I was at work at that time). I put it on a proofer and left When I arrived, the dough in the form grew about 4 cm higher than the form and was not going to fall off, and when I put the form in the oven, it floated up and rested against the ceiling.But at the end of baking, it fell off and returned to the size of the form. When I did it for the second time, the dough stood for 4 hours on the proofer, there was still 3 cm to the edge of the mold and I, remembering about the first experience how much the dough rises, I set it to bake. This time everything turned out fine, it rose strongly again, but did not fall out.
So I only have trial and error.
Sonadora
Galinprobably, for the starter version it may take up to 7 hours of proofing.

PS Should I go or something, knead with dry yeast?
Gala
Man, perhaps. Even, most likely, it is. I hadn't thought about it. That's what proffie means!
Mesi, if you still have strength, you will tell later.
Sonadora
But what a pro, so, one pampering. Gal, and salt? In the first or second dough?
Gala
Objections are not accepted! Second.
please
What a beauty, the cake is very airy in the photo
Sonadora
Gal, already in the oven.
Gala
Hope, thanks!

Manya, will you show me?
Sonadora
In the evening I kneaded the first dough with dry yeast (3 grams of saf-moment, usual, not for baking).
Easter cake according to the recipe for Italian Easter colomba
I was afraid to leave at room temperature, immediately after the batch I put it in the refrigerator. After 8 hours, the dough looked like this:
Easter cake according to the recipe for Italian Easter colomba
I transferred it from a bowl to a bucket of a bread machine and left it for 2 hours.
I added everything that was needed for the second test (peeled almonds were ground with sugar in a coffee grinder, instead of candied fruits - raisins), kneaded. The dough turned out to be awesome, delicate, like liquid silk. Easily stretched to the mica window:
Easter cake according to the recipe for Italian Easter colomba
After 30 minutes, it was decomposed into two forms, each with a diameter of 14.5 cm. It turned out to be 1/4 of the form.
Easter cake according to the recipe for Italian Easter colomba
She covered it with a film and put it in the oven with the light on. Proofing took exactly 6 hours, I was afraid to hold more. Didn't make almond coating.
Easter cake according to the recipe for Italian Easter colomba
Baked at 180C (no convection) for about 30 minutes. Chilled upside down.
Easter cake according to the recipe for Italian Easter colomba
Here's what happened:
Easter cake according to the recipe for Italian Easter colomba
Two wonderful Easter cakes. In one of them, the dome rose higher, although it divided the dough exactly on the scales. The scent is fantastic!
I'll show you the pulp tomorrow, I haven't cut it yet.
eye
Quote: Gala
Tan, get ready, it will be long.
already ... we will observe
Gala
Manechka, and you have the same forms! Thank you very much for taking the trouble and reporting in such detail with the photo
I also liked the dough sooooo, silk. And how much dough did you put in the mold, what is the weight of your cake? Why didn't you do the icing? She is super! After baking nuts with sugar on a kulich, they become so crunchy and tasty!

Tan, you need to bake, not watch
eye
so I'm proving for 4 or 7 hours
Rada-dms
The cake looks amazing! And the glaze is just extraordinarily good! I will definitely bake! Gal, thanks, the third recipe has been selected!
Sonadora
Check mark, there were 716 grams of dough (I didn't add too much raisins), it turned out two cakes of 350 each. I made grams in grams, also on Makfa. There were few almonds, so I made the samples without coating. The dough pieces were so tender after proofing that I was afraid to breathe on them.
I am sure that I will repeat it on Easter and then I will do everything as it should be. A very good recipe, not troublesome. Thank you very much.
Gala
Quote: ok

so I'm proving for 4 or 7 hours
so it depends on both yeast and flour
Quote: Rada-dms

I will definitely bake!
Ol, Thank you! Manya rightly noticed
Quote: Sonadora

A very good recipe, not troublesome.

and she really understands a lot about this. Just keep in mind that this cake is not so rich, and therefore more elegant. Personally, I'm so kaaatsa.
Quote: Sonadora

it turned out two Easter cakes, 350 each. I made grams in grams, also on Makfa.
.... The dough pieces were so tender after proofing that I was afraid to breathe on them.
... for Easter and then I will do everything as it should be
yeah and me. Very accurate proportions in the recipe, I also did not subtract or add anything.
and I was afraid and smeared them with glaze ...
after Easter photo with you
Tumanchik
The checkmark is a masterpiece! I will burst with options! My eyes are already squinting and scattering! Stock of gorgeous recipes! And I'm so envious! I just want to try!
Gala
Quote: Tumanchik

I will burst with options! .... Stock of gorgeous recipes! .... I just want to try!
Irish, I can't help but agree.
The only thing is that it no longer threatens to burst. All I wanted to do was tried and stopped. Now until next year
starling
Girls, tell the dumb man how you cool the cakes upside down?
Well, where do you put them so that the floor does not crumple?
Sonadora
starling, Anna, I'm like this, piercing through with a wooden skewer:
Easter cake according to the recipe for Italian Easter colomba
Gala
Quote: Starling

how do you cool the cakes upside down?

Manya, thanks for the visual aid! I thought that everyone knew this, and did not take a photo.
starling
Thanks ogramnoe! I looked at this photo, looked, but I did not see the skewer
Nagira
Wow, so this is the first colomba! Easter cake ... And I reacted first to the bird
Gal, so you are dancing around the doves this year? how many recipes have you tried? which one did you like the most? write down
Gala
Quote: Nagira

Gal, so you are dancing around the doves this year? how many recipes have you tried?
Yes, Irish, I'm trying. I tried four recipes. My husband and I were divided on three, but the first place was unanimously awarded to the recipe for the Easter Italian colomba.
eye
Quote: Sonadora

starling, Anna, I'm like this, piercing through with a wooden skewer:
Easter cake according to the recipe for Italian Easter colomba
Man, I realized that the bamboo skewer goes through the cake in the form at a height of about 1 cm from the bottom?
and what does not fall out?
Julie.glad
I prepared Easter cakes according to this recipe - very tasty! I'm glad! The only question is: how to keep them soft longer? I dry up quickly. How do store-bought Colombs keep soft and moist for months?
I didn’t figure out how to insert a photo here to show my cakes-colombies
Gala
Julie.gladTo keep the cakes soft longer, it is better to store them completely cool in a bag, in the refrigerator or in an enamel saucepan with a lid. Easter cakes baked with dry yeast stale faster. An additional protection is the glaze of the cake, since moisture remains much longer under its "hat".

To insert your photo into a message, in the response window, at the very top there is a button Insert "Author's photo into message". Press it, a window opens, then the "review" button - upload your file and select the code under the picture, copy and paste it into the message.
Julie.glad
Thank you, I will try to keep wrapped in a film
Easter cake according to the recipe for Italian Easter colomba
After baking, the pies were very soft and even the pieces came off a little like "plates". But I think maybe it was necessary to knead longer ..


Easter cake according to the recipe for Italian Easter colomba

Easter cake according to the recipe for Italian Easter colomba


But overnight they dried up and began to look like an ordinary Easter cake.
Gala
Julie.glad, thanks for the photo! Very clear report.
Quote: Julie.glad

maybe it was necessary to knead longer ..
I think that's enough.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers