Preparation

• To make the pistachio colomba, dissolve the yeast and sugar in the lukewarm water. Then pour the mixture into a bowl and mix with the flour. Knead until the mixture is smooth.

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

• After the time has passed, gradually incorporate the lukewarm water and flour. Knead with the mixer equipped with a dough hook and also add the sugar.

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

• Then gradually incorporate the butter cut into pieces. Once all the butter is added, knead for about 15/20 minutes, flipping the dough every 10 minutes, until an elastic and homogeneous dough is obtained.

• Add the vanilla extract and chopped pistachios. Knead at low speed with the mixer hook to incorporate the ingredients into the dough; occasionally flip the dough.

• Cover the bowl with cling film and let 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: one large part, slightly more than half (the body of the colomba); and divide the remaining part in two (the wings of the colomba).

  

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

• Place the larger cylinder in the center of the colomba mold (750 g mold), laying it with the seam on the bottom; and the two smaller cylinders in each space of the wings (photo 5).

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

• Place the mold with the colomba on the baking tray and bake in the oven already hot at 320°F on the lowest shelf for 45 minutes, perform the toothpick test.

• If the surface colors too much before the end of cooking, cover with aluminum foil. When cooking is complete, transfer the colomba to a rack and let cool.

• Once cooled, make holes in the colomba with a wooden skewer. Place the pistachio cream in a piping bag with a plain tip and fill the holes.

• Pour the cream into a saucepan and heat it over low heat; it should not come to a boil. Remove from heat and incorporate the white chocolate, stir until the chocolate is melted and you get a smooth, glossy mixture.

• Incorporate the pistachio spread into the chocolate ganache. Stir until you get a smooth and 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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