The Dove Decorata

Step 1

Mix the yeast dissolved in the warm milk with 40 g of flour and 1 teaspoon of sugar. Leave it to rise in the heat for 20 minutes, protecting the dough with a cloth. Now add 100 g of flour and 130 g of warm water. Stir carefully mixing and let the dough rise, always protected by a cloth for about 40 minutes. Combine 20 g of sugar and 100 g of flour. Start mixing, also incorporating 40 g of melted and cold butter. Work the dough well, cover it and let it rise again for 60 minutes, always covering the dough with a cloth. Now add the rest of the sugar and flour, eggs, flavor, salt and butter to room temperature to the mass. Work the dough for a long time which must be very soft. Leave to rise for about 2 hours, protecting the dough with a cloth. Knead again and transfer the mass to the 750 g dove mold, cover it and let it rise for about 30-40 minutes, or until doubled in volume. Bake at 160 ° C for about 40-45 minutes.

Step 2

Once cooked, take it out of the oven and let it cool using the pin to turn it upside down. Coat the Colomba with Chocolate Icing for Mirror Coating or with Dark Sugar. Prepare the chocolate glaze by heating the jar without a lid for about 30 seconds in the microwave or in a bain marie; alternatively prepare the white glaze by mixing 250 g of sugar with 25 g of hot water. Refine the details of the decoraing making colorful royal icing flowers using our direct flower croissants.