Easter Dove: Italian Brioche

For the dough :

• 500 g wheat flour
• 150 g powdered sugar
• 200 g soft butter
• 3 eggs
• 1 sachet dry baker's yeast (approx. 7 g)
• 100 ml warm milk
• Grated zest of one lemon
• Grated zest of one orange
• A pinch of salt

For decoration :

• Slivered almonds
• Powdered sugar
• Egg white

• Dissolve the yeast in the warm milk and leave to stand for a few minutes, until bubbles begin to form on the surface.
• In a large bowl, combine flour, sugar and salt.
• Add the eggs one by one, mixing well between each addition.
• Add the soft butter in pieces to the flour mixture and work the dough until smooth.
• Add the grated lemon and orange zest, then pour the yeast mixture into the warm milk.
• Knead the dough for about 10 minutes, until soft and elastic.
• Cover the bowl with a clean tea towel and leave the dough to rest in a warm place for about 2 hours, until it doubles in volume.
• After the resting time, degas the dough by pressing down on it to expel any air, then shape into a ball and place on a baking tray lined with baking parchment.
• Using a pair of scissors, lightly incise the dough in the shape of dove wings.
• Arrange slivered almonds on top of the pastry to decorate the dove.
• Preheat oven to 180°C (gas mark 6).
• Place the dove in the oven and bake for about 30 to 40 minutes, until golden and cooked through.
• Meanwhile, prepare the icing by mixing powdered sugar with a little egg white to obtain a thick but fluid consistency.
• Once the dove is cooked, remove from the oven and cool on a wire rack.
• Once cooled, decorate the dove with the icing, forming crosses on the top.

Your delicious colomba di Pasqua is now ready to be enjoyed with the whole family to celebrate Easter!