Let’s prepare the savory leavened colomba together

• In the stand mixer bowl (you can also do this by hand on a work surface) put the flour, the active dry yeast and a pinch of sugar and mix. In another small bowl put the milk and the two eggs and beat lightly.

  

• Turn on the mixer with the hook attachment and start combining the flour and yeast, then add the milk and eggs in a thin stream, kneading at medium-low speed until a solid dough begins to form. At this point begin adding the softened butter, a little at a time, waiting for each piece to be absorbed before adding the next.

  

• When you have a couple of pieces of butter left to add, add the salt and then continue with the butter. Let the machine work until the dough is well hooked on the hook and completely detaches from the bowl walls forming a ball. Turn it out onto a work surface, shape it into a ball and let it rise in a lightly oiled bowl covered with plastic wrap for about 2 hours or until doubled in size.

  

• After two hours the dough will be nicely puffed, soft and risen; if not, let it continue to rise a bit longer. Much depends on the temperature at home — I usually let it rise in the turned-off oven.

  

• Take the risen dough and turn it out onto a work surface, spread it first with your hands and then roll it with a rolling pin to form a rectangle about 14 x 20 in (35 x 50 cm). Sprinkle half of the grated Parmesan over it.

  

• Over the grated cheese arrange the slices of cooked ham trying to cover the entire surface, then sprinkle with the remaining half of the Parmesan. The filling should be well arranged to cover every part but leave the long edges free so you can seal them at the end.

  

• On top of the Parmesan place the remaining slices of ham and then cover everything with the slices of smoked provola. For this second layer, too, be careful to leave the long sides free.

  

• Now that the dough is filled, take one of the long sides and begin rolling it onto itself, tightening slightly but not too much, so as to compact it. Once you have a log, place the seam on the bottom and then cut it. You should get pieces a little more than two finger-widths thick. For safety, mark where to cut with a knife and then cut. You should obtain 12 slices in the end.

  

• Take a colomba mold and butter it well, then begin inserting the dough slices you cut: 8 will be used for the central part and 4 for the head and tail. Once all slices are inserted, cover with plastic wrap and let it rise for about an hour in the turned-off oven.

  

• After one hour the colomba will have risen. Brush it with a little milk and bake in a preheated oven at 338°F for 50 minutes; if you notice it is browning too much, you can cover it with aluminum foil for the last ten minutes of baking.

  

• Remove our savory colomba from the oven and let it cool slightly, then take it out of the mold to let it cool completely before eating. While you wait for it to cool down, take a photo of your soft savory cake and post it on social media tagging me (una riccia che pasticcia Instagram and Facebook) and let me know if you will take it with you in your Easter Monday picnic basket.