Colomba di Pasqua con Lievito di Birra, Chef Barbato

#colombadipasqua #colomba Here's Chef Stefano Barbato's recipe for Easter Colomba with brewer's yeast, a simplified version that delivers a professional, soft, and fragrant result. 🛒 Ingredients First Dough: Strong flour (W 460): 305 g [00:24] Milk: 135 g [00:53] Egg yolks: 4 (about 80 g) [00:53] Sugar: 80 g [01:04] Butter: 80 g [01:04] Fresh yeast: 20 g (or 8 g dried yeast) [01:04] Salt: 1 g [01:04] Second Dough: Flour: 85 g [06:25] Sugar: 30 g [06:25] Milk or cream: 30 ml [06:35] Malt: 5 g [06:35] Milk powder: 10 g [06:35] Egg yolks: 4 (about 80g) [06:46] Butter: 96g [06:46] Candied orange peel: 200g [06:46] Flavoring mix: orange zest, vanilla, honey (10g), and 30g blended candied fruit [05:59] Glaze and Decoration: Egg whites (100g), almond flour (90g), sugar (60g), whole almonds, granulated sugar, and powdered sugar [14:34]. 👨‍🍳 Method 1. The First Dough [01:27] Dissolve the yeast and sugar in the milk at room temperature. In a stand mixer, combine the flour and milk mixture. Knead first with the paddle attachment and then with the hook attachment. Add the first half of the cold butter, then the egg yolks (two at a time) until absorbed [03:19]. Add the second half of the butter and the salt. Knead the dough on the counter, form a ball, and let it rise until tripled in volume (about 6 hours) [05:40]. 2. The Second Dough [06:55] Deflate the first dough in a stand mixer and add the flour, milk/cream, sugar, powdered milk, and malt. Add the egg yolks and mix until the dough forms a ball. Add the blended aromatic mix and the softened butter [09:08]. Add the candied fruit and, finally, the last pieces of cold butter to stabilize the temperature [10:19]. Let the dough rest for 45 minutes, fold it over to reinforce it, and let it rest for another 40 minutes [11:57]. 3. Shaping and Final Rising [12:23] Divide the dough into two "sausages": one for the wings and a larger one for the body. Insert them into the cross-shaped mold and let them rise in a turned-off oven (about 20°C) for 6-8 hours, until it reaches the rim of the mold [13:49]. 4. Glazing and Baking [15:34] Prepare the glaze by mixing egg white, sugar, and almond flour. Spread it over the colomba. Decorate with almonds, chopped almonds, and powdered sugar. Baking: Bake at 180°C (static or fan-assisted). The colomba is ready when the core temperature reaches 94°C [16:23]. Cooling: It is essential to pierce the colomba with baking wire and leave it upside down for 5-6 hours [17:02]. 💡 The Chef's Touch for Preservation To make it last up to a month, spray the Colomba and the inside of the bag with 95% food-grade alcohol (the kind used for liqueurs) before sealing it [18:04]. Wait 48 hours before eating to allow all the flavors to balance [19:04]. Watch the full video here:    • Colomba di Pasqua con Lievito di Birra, Ch...   Subscribe to Chef Stefano Barbato's channel on WhatsApp to stay updated on all the new video recipes: https://whatsapp.com/channel/0029Vb6M... https://www.amazon.it/Larte-buon-mang... hvtargid=pla-2366700429242&psc=1&mcid=22fa2b1693ad3d1abe8e0c5f352d6bf5&tag=googshopit-21&linkCode=df0&hvadid=712838559750&hvpos=&hvnetw=g&h vrand=1973792185559228742&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9216081&hvtargid=pla-2366700429242&psc=1&gad_source=1 https://www.mondadoristore.it/L-a rte-del-buon-mangiare-Il-meglio-della-mia-cucina-Stefano-Barbato/eai978889184195/?utm_source=googleshopping&utm_medium=listing&utm_campaign=cpc&gclsrc=aw.ds&&utm_source=Mondadori&utm_medium=cpc&utm_campaign=+PMax+%7C+ALL_A+%7C+ALL_D+%7C+Shopping+%7C+Mondadori+Editore&gad_source=1&gclid=Cj0KCQiA0MG5BhD1ARIsAEcZtw SoKRKTrMkguEFqH8Ve-zLBzgT-6BYJZLPwLKSPQSsRISsZ0RkT8XYaAndqEALw_wcB https://priclist.com/it/compare/97888... https://www.chefstefanobarbato.com/it... For Subscribe to the channel, click here    / @chefstefanobarbato   ★ FACEBOOK YT CHANNEL   / chefstefanobarbato   ★ INSTAGRAM   / chef_stefano_barbato   ★ TWITTER   / barbatostefano   ★ FB   / st.barbato   ★ WEBSITE http://www.chefstefanobarbato.com/