Steps

• Heat the oven to 99°F for the rising

  Place the room temperature water, sugar, and crumbled yeast into the stand mixer, and mix until everything is dissolved.

  Then add the flour, lard, and salt and knead,

  

• Continue until you have a dough that detaches from the bowl of the stand mixer,
  At this point. Grease a rather large bowl with a brush

  

• Place the dough in the bowl, and cover it. Let it rise in the preheated oven for at least 1 and a half hours, until it has doubled. Meanwhile…

  

• Cut the salami, fresh Pecorino cheese, Parmesan, and hard-boiled eggs into small squares.
  

  

• Put these ingredients in a rather large bowl, add enough black pepper, and mix.

  

• When the rising time has passed, divide into 2 parts.

  

• Spread it by forming 2 rectangles, using your fingertips, from the center to the sides. You will notice that the dough is elastic.

  

• Sprinkle over the entire surface of the 2 doughs, the mix of cold cuts eggs and cheese

  

• and then roll it up tightly, always closing the ends by sealing them with your fingers. Prepare a baking tray with parchment paper.

  

• Place the 2 rolls crossed over each other, to simulate a dove.
  Beat the yolk with the milk and brush the entire surface.
  With a pair of scissors, score the tail and the beak, and decorate with almonds.
  
  

  

• Place the tray in a warm place covered and let it rise for another hour.
  Turn on the oven to 572°F fan and let it heat well. Give another brush of yolk with milk.

  

• Then
  Place the tray at mid-height and bake for about 40 minutes. You will see it is cooked as soon as the surface colors.

  

• Then remove the Colomba from the oven and let it cool slightly before cutting.

  

• Look how good and rich, the Stuffed Savory Colomba

  

• Processing with the measuring cup on the lid.

  Pour into the mixing bowl the water, yeast, and sugar 3 min 99°F speed 1.

  Once everything is dissolved, add half of the flour and salt, and knead for 5 min dough setting.

  

• As you are kneading, through the hole add the lard in pieces, and the rest of the flour. Continue kneading until you get a homogeneous dough

  

• Now you can form a ball on the floured work surface and transfer the dough into the varoma with parchment paper underneath sprinkled with flour.

  

• Cover with the lid and put 14 oz of water in the bowl.

  Set 99°F fermentation for 1 hour and 30. For those who do not have the fermentation mode 1 hour and 30 min 99°F speed spoon.

  From here on you can follow the recipe from step 4 above.

  

• If you don’t have a stand mixer and want to do it by hand, do this: With the flour, make a fountain with a hole in the middle, in the center put all the powders, the salt, and sugar, and mix,

• meanwhile, separately dissolve the yeast in the water, along with the lard in pieces and 2 tablespoons of the flour you have on hand.

  

• Mix to avoid lumps.
  Add it slowly to the flour until you create a ball. Then follow the recipe from step 3 above.