This recipe is ideal as a dessert after Easter lunch but also as breakfast for dunking.
First beat the eggs with the sugar.
Meanwhile dissolve the yeast in the milk.
Add flour, water, dissolved yeast, half a vial of almond flavoring and a packet of vanillin to the egg mixture and knead.
Add the butter in pieces and mix well.
Place the dough on a board and make a series of folds.
Then leave to rise for a couple of hours.
Take the dough again and add chocolate and assorted candied fruit to taste.
Divide into two and shape the colomba.
Let it rise for another 2 hours and then into the oven.
Bowl
Spoon
Stand mixer
Board
Store in a cool, dry place
Italia, Abruzzo
