My Top for Easter! 😍 Colomba, Panettone: Amazing Italian Easter Pastries 

⭐A real masterpiece for your Easter or Christmas table! Colomba di Pasqua - Easter dove - traditional Italian pastry. Essentially this is the same Panettone (PANETTONE). But Italians bake only Panettone for Christmas, and Colomba for Easter. To be honest, the recipe is not the easiest, but don’t be alarmed! With the help of my detailed master class with step-by-step instructions, you can easily cope with this baking. And the result will exceed all expectations! This will be the most delicious paska (cake) you have ever prepared! Prepare and Enjoy! It is delicious! 😍
I recommend watching:
😋 A selection of Recipes for Delicious Baking for Easter: • Выпечка на Пасху из сд...
😋 Poppy roll: • Рулет с Маком На Пасху...
😋 Curd (Tsarskaya) paska: • ⭐Необыкновенно Вкусная...
0:00 -Colomba, Panettone
1:44 -Preparing the dough
3:17 -Preparing candied fruits and raisins
4:02 -Kneading the first dough
10:06 -Preparing the filling
10:25 -Kneading the second dough
13:51 -Preparing forms
15:48 -Shaping and proofing
18:31 -Preparing the glaze (Macaronage)
19:22 -Baking. Possible mistakes
22:14 - Baking “sagging”
22:36 -I cut and taste
24:06 -You will need some groceries
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✅You will need:
For the dough:
20 gr. fresh yeast / or 7 gr. dry/
100 gr. Manitoba flour /13-14 gr. squirrel/
50 ml. water
First dough:
Opara+
375 gr. flour Manitoba
240 ml. cold water
60 gr. yolks
100 gr. Sahara
100 gr. cold butter /82%/
Second dough:
First dough +
90 gr. flour Manitoba
60 gr. yolks
20 gr. Sahara
30 gr. honey
4 gr. salt
30 gr. cold butter /82%/
Almond glaze:
60 gr. almond flour
75 gr. Sahara
25 gr. corn starch
45 gr. squirrel
For filling:
100 gr. dark raisins
100 gr. light raisins
100 gr. candied fruits
Zest of 1 orange
50 ml. orange juice
100 ml. dark rum
For decoration:
Almond
Almond petals
Heat-stable sugar granules
✅Calculation of the volume of the form and the amount of dough.
For Panettone in a mold with a volume of 1 l, i.e. 1000 cm3
you need to take 420 gr. test
Those. coefficient 0.42
With this ratio of dough in the pan, panettone produces beautiful round caps.
And the volume (V) of any shape can be calculated using the formula:
V = π·R²·H (where R is the radius of the shape, H is the height of the shape, number π=3.14)
My panettone pan measures 13.5 x 9.5 cm.
Its volume is 1340 cm3
Calculate the amount of dough:
1340×0.42=563 gr.
Dove shape dimensions:
20×29×5.5 cm
It is not cylindrical, so I calculated its volume in several stages. But since all the forms for Colombe are the same, I did not post all the calculations, but will simply write the calculated volume.
Its volume is 1800 cm3
Calculate the amount of dough:
1800×0.42=756 gr.
And remember that more is not always better 😜 do not overload the mold with dough. Don't repeat my mistake
#panettone #colombadipasqua