What is Colomba Pasquale?

Colomba Pasquale is a type of bread traditionally made in Italy for Easter, although its popularity is such that it can be offered by bakeries in other seasons. The name means "Easter dove" and bread is usually baked in a bird -shaped pan. The bread production process can be relatively intense and for the preparation of the dough and its allowing the correct dough to climb the dough anywhere from eight hours to the whole day. Colomba Pasquale is somewhat similar to Panatton, traditional Christmas bread or cake because it is quite spongy and sweet, often prepared with candied citrus or citrus and mands. Easter, coming from the Latin word for the Jewish holiday of Passover. In accordance with this name, the bread is traditionally prepared for Easter celebrations in a pelvis in the shape of a dove or bird. These pans may vary somewhat in shape, sometimes they look like a bird with wings and sometimes look like a silhouette of a bird at rest. Although Colomba Pasquale can be prepared on a regular loan pan or Bundt Pan, the result does not have the shape of the name tag.

Colomba Pasquale is quite complicated bread; Although this is not necessarily difficult, it requires a sturdy investment of time. Creating bread can be greatly facilitated using a bread machine or stand, although it can certainly be prepared manually. The bread begins with an appetizer or a sponge, which usually includes flour, water, sugar and yeast. It is mixed and then goes to rest and begins to rise and grow soft and spongy for about an hour.

Pasquale colomb is then carried out through subsequent steps that can take many hours, adding other ingredients, usually eggs or egg yolks, flour, water, butter and other flavors. The bread can rise again and then add more ingredients and increase again. Ascending times may vary anywhere from a few hours to eight or ten hours at a time, so some recipes should be prepared the day before serving. KaNded fruit or citrus bark is usually added to Colombo Pasquale and then the final dough is placed in a pan, poured with sweet ovaries or a mouth, then slightly sprinkled with sugar and Manda slices. This is then baked until light brown and the resulting bread has a rich butter taste and a clear, citrus sweetness.