Catholic Recipe: Colomba Pasquale (Italian Easter Dove)
INGREDIENTS
- 1/4 cup ground almonds
- 1 egg white
- 2 teaspoons sifted all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons water
- 1 package active dry, or cake, yeast
- 1/4 cup warm water
- 1/4 cup brown sugar, firmly packed
- 1/4 cup butter, melted, cooled
- 1 unbeaten egg
- 1 unbeaten egg yolk
- 1/2 teaspoon salt
- 2-2 1/4 cups sifted all-purpose flour
- 1/4 cup raisins
- 1/4 cup chopped candied fruit
Details
Yield: 1 loaf
Cake:
Prep Time: 4 hours
Difficulty: ★★★☆
Cost: ★★☆☆
For Ages: 15+
Origin: Italy
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One traditional Easter bread in Italy is the Columba Pasquale, which is sweet bread shaped like a dove.
DIRECTIONS
Glaze: Combine all glaze ingredients; reserve.
Cake: Soften yeast in warm water. Combine brown sugar, butter, egg, egg yolk, salt in mixing bowl; add yeast. Gradually add flour to form stiff dough. Knead on floured surface 5 minutes. Add raisins, candied fruit. Knead 5 minutes until fruit evenly distributed. Divide in 2 parts, 1 slightly larger than the other. Roll out largest portion on floured board to 8 x 5-inch rectangle. Place on well-greased baking sheet, shaping into head, body, tail of dove. Divide remaining dough into 2 parts. Roll out into 2 long "wings"; place on either side of neck. Cover. Reserve to rise in warm place until double in size (about 2 1/2 hours). Brush with glaze. Bake 35-40 minutes at 325°. Yield, 1 loaf
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Saturday of the Fifteenth Week in Ordinary Time; Opt Mem of St. Camillus de Lellis, Priest (USA)
The Church celebrates the Optional Memorial of St. Camillus de Lellis (1550-1641). Camillus suffered an incurable wound in his foot, experienced the horrors of the Roman hospitals in the sixteenth century in which the nursing and other staff were drawn from the dregs of the population. He effected a great…
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