This recipe is ideal as a dessert after Easter lunch but also as breakfast for dunking.
Step 1 of 9: First beat the eggs with the sugar.
Step 2 of 9: Meanwhile dissolve the yeast in the milk.
Step 3 of 9: Add flour, water, dissolved yeast, half a vial of almond flavoring and a packet of vanillin to the egg mixture and knead.
Step 4 of 9: Add the butter in pieces and mix well.
Step 5 of 9: Place the dough on a board and make a series of folds.
Step 6 of 9: Then leave to rise for a couple of hours.
Step 7 of 9: Take the dough again and add chocolate and assorted candied fruit to taste.
Recipe by
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
Step 8 of 9: Divide into two and shape the colomba.
Step 9 of 9: Let it rise for another 2 hours and then into the oven.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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