Colomba di Pasqua One of the most beautiful breads of Italy

Ingrediente

1 package yeast, active dry or compressed

¼ cup warm water (lukewarm for compressed yeast)

½ cup milk

½ cup (¼ lb.) soft butter

10 tablespoons (½ cup plus 2 tablespoons) sugar * 2 tablespoons grated lemon peel

2 teaspoons vanilla

½ teaspoon salt

3 eggs

3 egg yolks

About 4½ cups unsifted all-purpose flour

About 4 ounces (4 to 5 tablespoons or half an 8-oz. can) almond paste, cut in

½-inch cubes

About 36 whole blanched almonds

Beaten egg white and granulated sugar for decoration

Instrucțiuni

Stir yeast into warm water and set aside to soften. Heat milk to scalding; cool. In the large bowl of your mixer, cream butter, sugar, lemon peel, vanilla, and salt until mixture is fluffy. Beat in eggs and egg yolks, one at a time. Mix in milk and yeast; then at slow speed gradually beat in the 4½ cups flour. Turn soft dough onto well floured board; knead vigorously until smooth and quite elastic; takes 10 to 15 minutes. Put dough in a large buttered bowl; turn over once to grease top. Cover bowl and set in a warm place for about 1 hour and 30 minutes, or until dough is doubled in volume. To shape the dove, knead dough on lightly floured board to remove bubbles. Cut in half and shape each half into a smooth ball. In the. center of a greased 12 by 15-inch. baking sheet, flatten one dough ball and roll out across nar- row dimension of pan to make an oval about 11 inches long and 6 inches wide. On a floured board, roll the other ball of dough out to make a softly outlined triangle about 14 inches tall and 6 inches across wide end. Lay triangle across oval. Twist nar- row end to make head; pinch tip to form beak. Twist wide end to make tail (see right); pull tail into fan shape and cut gashes to simulate feathers. Stick almond paste chunks into wings and stud with almonds. Let rise in a warm place abour 25 minutes, or until slightly puffed looking. Brus tly with beaten egg white and sprinkle wings gen-

erously with sugar. Bake in a 325° oven for about 50 minutes, until bird is richly browned; for lighter color you can cover bird with foil the last 15 minutes. Serve warm or cool, cut wings from body and offer slices of both sections. (To make ahead, cool bread completely on a wire rack, then wrap airtight and freeze. Thaw before reheating.) To reheat bread, wrap in foil, and place in a 250° oven for 40 minutes. Makes 1 large loaf

Buccellati

Ring shaped buccellati are from Lucca but can be

found throughout Tuscany. In the fall they are made with fresh grapes instead of raisins. You start with

the Colomba di Pasqua dough, making the appropr

ate flavor variations.

Prepare dough for the preceding Colomba di Pas- qua with these changes: Combine ⅓ cup seeded mus- cat raisins with 3 tablespoons Marsala or Port wine; set aside for at least 30 minutes. Add 2 tablespoons anise seed to milk before scalding. Omit lemon peel and vanilla and use in their place 1 teaspoon anise extract. When you add liquid ingredients to the egg mixture, also add the wine drained from the raisins. • After you knead the dough, flatten with your hands until ¾ inch thick. Spread drained raisins over

Dove of Easter is a charming Italian bread for this holiday. It's delightful served warm for breakfast or during the day.

surface and roll jelly-roll-fashion, enclosing raisins and tucking ends under; let rise in a buttered bowl, covered until double in bulk

•To shape buccellati, knead out air bubbles and divide dough into thirds; knead each third into smooth ball. On a greased baking sheet roll each portion of dough into a round cake 7 inches in diam- eter. Poke a hole in the exact center of each cake. hape into smooth rings by pulling from the center out with your hands in evenly pressured op- position. Make the center opening 6 inches across. Omit almonds, almond paste, and egg white and sugar decoration. Let rings rise in a warm place for about 25 minutes, or until puffed looking. bush with 1 beaten whole egg. Bake in a 350° oven for 30 minutes, or until well browned. Serve warm or cool; if bread is frozen for storage, thaw, wrap in foil, and reheat in a 250° oven for 30 minutes. Serve with butter. Makes 3 rings.

Note

One of the most beautiful breads of Italy is the Easter dove. It is exceptionally delicious, not difficult to make or shape, and perfect for an Easter brunch. Serve slices plain or buttered.