Today I prepared the Easter Colomba in a Danubio version. Spectacular and fluffy — this colomba will make a big impression.
I used the dough from my sweet pan brioche, which stays soft for days.
Discover the Sweet Danubio Colomba recipe, soft and filled with ricotta cream and mixed berry jam: perfect for Easter and easy to prepare at home.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 1 piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 cups Manitoba flour
- 1/2 cup sugar
- 1 egg
- 0.35 oz fresh brewer's yeast (about 1 tsp active dry yeast)
- 1 tsp salt
- 1 packet vanilla
- 6 tbsp lard
- 1 cup milk
- 3/4 cup ricotta cheese
- 2 tbsp mixed berry jam
- pearl sugar
Tools
- Colomba mold
- Bimby
- Bowl
Steps
In the Bimby bowl, add the flour, yeast, sugar, egg, salt, milk and vanilla. Work for 5 minutes on dough setting.
While it is mixing, add the lard.
Transfer the dough to a bowl, cover and let it rise until doubled.
In a bowl mix the ricotta and the jam well. Refrigerate to rest.
When the dough has doubled, it is ready.
Turn it out onto the work surface and form small balls.
Place a little filling on each ball and seal well.
Arrange the balls in the colomba mold, cover and let rise for about an hour.
Brush the surface with beaten egg and sprinkle with pearl sugar. Bake at 356°F for about 40 minutes.
Serve cold, though it is also good slightly warm.
It stays soft for days if stored properly.
Variations;
•hazelnut cream instead of ricotta and jam
•only jam
•no filling but chocolate chips added before the final rise
FAQ (Questions and Answers)
If you enjoyed this Danubio Colomba, let me know what you think in the comments.
Have you ever tried making it yourself with this filling?
If you remake the recipe send me your photo or tag me on social: I’d be happy to see your versions!
See you soon with a new recipe!!!
