Easter Dove Bread - Colomba Pasquale

Makes 1 loaf
http://www.kingarthurflour.com/recipes/colomba-pasquale-easter-dove-bread-recipe

	1 loaf, g	Baker’s %
Flour	390	100%
Water	120	30.8%
2 large eggs	100	25.6%
Sugar	67	17.2%
Active Dry Yeast	12	3%
Butter	57	14.6%
Salt	8	2%
Total	754	193%

• 1/8 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract +1/8 teaspoon orange oil
• grated peel of 1 large orange
• 170g candied orange peel or dried fruit of your choice 

Topping

•     1 large egg white, reserved from dough
•     3 tablespoons almond flour or 3 tablespoons blanched almonds, finely ground
•     25g granulated sugar
•     14g sliced almonds
•     28g coarse white sugar or pearl sugar

preferment(biga)

Flour - 120g
Water - 120g
Yeast - 2g

Mix and ferment overnight(~15hrs)

mixing

Mix biga with all ingredients except dry fruits and grated orange rind. Knead on 2-nd speed for 12 min. Add dry fruits and  grated orange rind.

fermentation

2-2.5 hrs hrs.

shaping

Divide the dough in two pieces, with one slightly larger than the other. Form logs and place crosswise with smaller log on top.

proofing

1 - 2 hrs
Make the topping by mixing the egg white, ground almonds, and sugar. Gently paint this glaze all over the loaf; be generous. Sprinkle with the sliced almonds, then the pearl or coarse sugar.

baking

Bake 15min at 190°C, then 20 at 180°C