A traditional recipe in collaboration with the magazine PiuDolci.
Knead: mix melted yeast in 40 g of warm milk with 40 g of Manitoba flour and a tablespoon of sugar. Leave to rise at warm for 20 minutes protected by a towel.
First knead: sift 100 g of flour on the mixture and add 130 g of warm water. Mix well and leave to rise for 40 minutes.
Second knead: add to the mixture 20 g of sugar and 100 g of Manitoba flour. Mix it with 20 g of melted cold butter. Knead the dough and then cover and leave to rise for other 60 minutes.
Third knead: complete with advanced sugar, sifted flour, eggs, advanced butter at room temperature and two pinches of salt. Flavor with Vanilla Flavor. Work the dough for a long time, it must be very soft. Leave it rise covered for 2 hours and 30 minutes.
Knead again and put the mixture in the Colomba Pan, cover it and leave it rise for 30/40 minutes or until it double. Whisk the egg whites with the sugar, without mount it completely (the consistency should be smooth). Pour the icing over the colomba and then distribute the almonds. Bake at 160°C for 40/45 minutes. Once the colomba is baked, put it upside down using a Stainless Steel Long Pin and let it cool.
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