Today I am happy to share with you this really simple and delicious recipe for the Artisanal Chocolate One-Dough Colomba. A typical Italian traditional leavened cake, symbol of peace and rebirth. Making an artisanal one-dough colomba may seem like an arduous task, but with a little patience and the right and quality ingredients, it is possible to achieve a fantastic result. The advantages of the single dough are simplicity and speed of execution while maintaining a soft and airy result. Naturally, I used fresh yeast in this recipe, 15 g, but if you want, you can substitute it with 200 g of sourdough, the resting times might be longer, that is, you’ll wait a little longer when the dough has to rise in the mold. The simplicity of this recipe immediately won me over, all the ingredients in the mixer and off to the fridge for 24 hours, then let it rise for 4 hours in the dove mold and off to the oven. In short, friends, you just have to try it and you’ll agree. If you want to try another Easter recipe, I recommend the dove with almond flour and sour cherries
Read also
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 1 Day
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 1,074.95 (Kcal)
- Carbohydrates 116.33 (g) of which sugars 42.17 (g)
- Proteins 21.31 (g)
- Fat 60.37 (g) of which saturated 27.42 (g)of which unsaturated 19.14 (g)
- Fibers 6.15 (g)
- Sodium 23.41 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 600 g all-purpose flour (13% protein)
- 13 g fresh yeast (or 4 g dry yeast or 120 g sourdough)
- 150 g sugar
- 100 ml water
- 80 g milk
- 10 egg yolks (medium (about 7 oz))
- orange (zest)
- 1 teaspoon vanilla extract (natural)
- 150 g butter (softened)
- 200 g dark chocolate 65%
- 200 g heavy cream (unsweetened)
- 20 g butter
- to taste sugar sprinkles
Tools
- 1 Stand Mixer
- Molds for doves
Steps
Place the flour in the stand mixer
Add the crumbled yeast
Add the sugar
Add the grated orange zest
Add the bitter almond aroma and a teaspoon of natural vanilla extract
Add the water
Add the milk
Add the eggs one at a time
And the butter taken out from the fridge half an hour before making the dough. Add gradually
Mix until the dough comes away from the sides
Add the chocolate chips
Make a few folds in the bowl and let it rest and rise in a bowl greased with a little butter overnight until morning
Remove the dough from the fridge and place it directly in the mold, adapting it
At this point leave it at room temperature until the dough reaches the surface
As in the photo, I took the dough out of the fridge at 7 am and it reached the surface at 1 pm. Bake the dove in the lower part of the preheated static oven at 356°F for 50 minutes. If during baking you see that the dove becomes too dark on the surface, continue baking with a sheet of aluminum foil over it
Let it cool down well
Proceed with the glaze. Break the dark chocolate into pieces
In a pot, heat the heavy cream to almost boiling
Turn off the heat and melt the chocolate
Also, melt in a knob of butter
At this point, glaze the dove
Continue with the sugar sprinkles
And the sliced almonds
As soon as the glaze slightly hardens, the dove is ready to be enjoyed. Happy Easter to everyone from I Sapori di Ethra
