Easter Colomba

Preparation

1. Mass 1:

   We put the yeast, 100 g of strength flour and 100 g of milk in the glass. We program 1 minute, speed 2. We let rise in the glass for 30 minutes or until we see that the dough has doubled in volume.

2. Mass 2:

   To what we have in the glass we add 150 g of strong flour, 20 g of sugar, 2 egg yolks and 1 whole egg. We program 30 seconds, speed 6. We lower with the spatula what has remained on the walls of the glass.

   Add the 40 g of soft butter and program 1 minute, spike speed. We let this mass rise in the glass for 45 minutes or until it doubles in volume.

3. Mass 3:

   After that time we add 100 g of strength flour, 90 g of sugar and 10 g of yeast dissolved in 2 tablespoons of milk to what we have in the glass. We mix by programming 30 seconds, speed 6. We lower with the spatula what has remained on the walls of the glass.

   Now add 100 g of soft butter, salt and the grated orange peel. We knead programming 2 minutes, spike speed.

   We add the candied fruit, raisins and vanilla. We program 1 minute, spike speed.

4. We put the dough on the worktop, compact it with our hands and divide it in two.

   We put one of these halves in the center of the mold (1 kg mold).

   The other half we divide in two and put one of those balls in what will be the head of the pigeon and the other in the tail.

   We cover with a plastic and let it rest in the oven, without turning it on. There we will have it for about 3 hours or until the dough doubles its volume.

5. Glazed:

   When there is little left for those 3 hours to pass, we prepare the glaze.

   In the clean and dry glass we put the almonds and the sugar. We program 5 seconds, speed 10. We go down to the bottom of the glass with the spatula what is left on the walls. We schedule now 10 seconds, speed 6. Again, we lower with the spatula what has remained on the walls of the glass.

   We add the 50 g of egg white and program 20 seconds, speed 4.

6. We finish the preparation:

   When the dough has risen, we remove the colomba from the oven.

   We turn on the oven and set it to a temperature of 180º.

   While it reaches that temperature, we cover the surface of the colomba with the icing that we have prepared. On it we put the sugar sticks and the almonds with skin -in mine they are missing but the ideal is to put them-.

   We bake at 180º for 45-50. If we see that it is browning too much, when we consider it appropriate, we can cover it with aluminum foil to prevent the surface from burning.

   Once baked, we take it out of the oven and let it cool.