Pane della colomba di Pasqua
(Italian Easter Dove Bread) Recipe

Origin: Italy      Period: Traditional

This recipe is for a classic Italian rich and tender loaf moulded into the form of a dove (the symbol of peace) and which graces Italian dining tables at Easter.

Ingredients:

For the Dough:
455 to 525g plain flour (divided)
200g granulated sugar
1 packet active, dried, yeast
1 tbsp freshly-grated lemon zest
1 tsp salt
120ml semi-skimmed milk
50g butter or margarine, diced
60ml cup warm water (no more than hand hot)
2 eggs

For the Topping:
100g almond paste
35g plain flour
1 egg, separated
35g slivered almonds
1 whole clove

Pane della colomba di Pasqua
(Italian Easter Dove Bread) Preparation:

Method:

Begin with the dough: Combine 210g flour with the sugar, yeast, lemon zest and salt in a bowl. Meanwhile, combine the milk, butter and water in a pan and heat until very warm (about 52°C) and the butter has melted. Stir this mix into the dry ingredients then add the eggs alomg with enough of the remaining flour to bring the mixture together as a soft dough.

Turn the dough onto a lightly-floured surface and knead until smooth and elastic (about 6 minutes). Cover with a clean cloth and set aside to rest for 10 minutes.

In the meantime, prepare the topping: Combine the almond paste, flour and egg yolk into a stiff paste. Turn onto a lightly-floured work surface and knead five or six times, or until smooth. Form into 1cm diameter balls and set these aside.

When the dough has rested divide in half. For the wings, roll half the dough into an oval about 25cm x 12cm then turn down the ends to form wing tips. Transfer to the centre of a greased baking tray. For the body, roll the remaining dough into a triangle about 36cm high and 15cm broad at the base. Arrange thes in the centre of the oval with the base on the same side as the points of the wing tips. For the bird's head, take the tip of the triangle then fold over the top third from left to right then shape into the form of a head. For the bird's tail, fold over the bottom third of the triangle from right to left.

Taking a sharp knife slice the bottom side of the wings and the ends of the tail at 2cm intervals to form feathers. Lightly beat the reserved egg white and brush over the dough then arrange the almond paste balls about 1cm apart all over the body, wings and tail. Press an almond sliver into each ball and press the clove into the head to form an eye.

Cover with a clean cloth then set aside in a warm spot to raise for about 90 minutes, or until doubled in volume. Transfer to an oven pre-heated to 160°C and bake for about 40 minutes, or until coloured golden brown and cooked through. Remove from the baking tray and set aside on a wire rack to cool before serving.

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1 US cup of butter/margarine or sugar = 7 oz = 200g

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