Preparation

• To make the pistachio colomba, dissolve the yeast and sugar in the lukewarm water. Then pour the mixture into a bowl and mix it with the flour. Knead until you obtain a homogeneous dough.

• Cover the bowl with a cloth (in the switched-off oven with the light on) and let it rise for an hour and a half, or until doubled in size.

• After this time, gradually incorporate the lukewarm water and the flour. Knead in a stand mixer with the hook and add the sugar as well.

• When all the ingredients are absorbed, add one egg at a time, waiting for the previous one to be well incorporated.

• Then gradually add the butter cut into pieces. Once all the butter has been added, knead for about 15–20 minutes, turning the dough over every 10 minutes, until you obtain an elastic and homogeneous dough.

• Add the vanilla extract and the chopped pistachios. Knead on the lowest speed with the stand mixer hook to incorporate the ingredients into the dough; turn the dough occasionally.

• Cover the bowl with plastic wrap and let it rise until doubled (about an hour and a half).

• After this time, transfer the dough to the work surface and divide it into three parts: form one large piece, slightly more than half (the body of the colomba); divide the remaining portion into two (the wings of the colomba).

  

• Flatten each portion of dough with your hands (photo 1) and fold by bringing the ends toward the center (photos 2 and 3). Roll the dough, applying a gentle diagonal tension on itself (photo 4), until you obtain a dough cylinder.

• Place the larger cylinder in the center of the colomba mold (750 g mold), placing it with the seam on the bottom; place the two smaller cylinders each in the wing spaces (photo 5).

• Let rise in the switched-off oven for about an hour and a half until doubled, together with a small pot of boiling water, to create the right humidity and prevent the dough from drying out.

• Place the mold with the colomba on a baking sheet and bake in a preheated oven at 320°F on the lowest rack for 45 minutes, then perform the toothpick test.

• If the surface starts to brown too much before the end of baking, cover with aluminum foil. Once baked, transfer the colomba to a rack and let it cool.

• Once cooled, use a wooden skewer to create holes in the colomba. Put the pistachio cream in a piping bag fitted with a plain tip and fill the holes.

• Pour the cream into a small saucepan and heat it gently; it must not boil. Remove from the heat and add the white chocolate, stirring until the chocolate is melted and you obtain a smooth, glossy mixture.

• Fold the pistachio spread into the white chocolate ganache. Stir until you obtain a smooth, homogeneous cream.

• Using a spoon, pour the glaze over the surface of the colomba and garnish with chopped pistachios. Let rest for a few hours and then enjoy. Enjoy!

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