The coffee and cocoa colomba is a dessert that attracts everyone because it is made with ingredients that are usually very popular.
This year, in addition to the traditional colomba, I wanted to prepare another version of the colomba.
Coffee and cocoa are two ingredients that go very well together.
The coffee and cocoa colomba is simple and light and if you love these two ingredients, you will surely like it.
Now in any leavened dough I prepare, I use my beloved sourdough starter that I have been taking care of for many years.
Last night, I refreshed my sourdough starter and used the discarded portion in the colomba dough. I let it rise in the mold, and then it was ready to be baked.
In this recipe, I changed the procedure compared to other colombas I prepared previously.
I wanted to experiment with another method, and in the end, I was satisfied 🙂
I prepared it a few days ago, and it’s already gone 😉
P.S.: Other sweet Easter recipes I recommend you to prepare are:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 750 g mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the coffee and cocoa colomba
- 3 1/4 cups Manitoba flour
- 3/4 cup all-purpose flour
- 3/4 cup sourdough starter (or 0.5 oz fresh yeast or 0.12 oz dry yeast)
- 1/2 cup brown sugar
- 5.3 oz coffee Greek yogurt
- 5.3 oz plain Greek yogurt
- 3 1/2 tbsp vegetable oil
- 1/4 cup unsweetened cocoa powder
- as needed sugar sprinkles
Tools
- 1 Saucepan
- 1 Spoon
- 1 Mold colomba
- 1 Plastic Bag food
Steps for the coffee and cocoa colomba
On the table, pour the Manitoba flour, all-purpose flour, brown sugar, cocoa powder, and sourdough starter.
In a saucepan, pour the plain Greek yogurt and coffee Greek yogurt with the oil.
Light the stove, stir with a spoon and turn off after a few seconds. It should be lukewarm.
Pour the liquid mixture over the flour, start kneading with your hands and form an elastic ball.
Place it by tearing it into pieces with your hands into the colomba mold placed on a baking sheet and add sugar sprinkles as desired.
Preheat the oven to 392°F (static mode) and bake for 10 minutes, then lower to 356°F and continue baking for another 30 minutes approximately.
The coffee and cocoa colomba can be stored for a few days in a plastic food bag.
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