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Impasto delle Chiacchiere (Carnival Fried Dough)

Impasto della Colomba Pasquale (Easter Dove Bread Dough)

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Course Dessert
Cuisine Italian

Ingredients
  

  • Ingredients:
  • For the Biga Starter:
  • 1 cup 120g unbleached all-purpose flour
  • 1/2 cup 113g cool water
  • 1/8 teaspoon instant yeast
  • For the Dough:
  • 2 1/4 cups 270g unbleached all-purpose flour
  • 1 1/4 teaspoons 8g table salt
  • 1 tablespoon instant yeast
  • 1/3 cup 67g granulated sugar
  • 4 tablespoons 57g unsalted butter, at room temperature
  • 2 large eggs plus 1 large egg yolk reserve the white for topping
  • 1/8 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract plus 1/8 teaspoon orange oil
  • Zest of 1 orange
  • 1 cup 170g dried fruit (such as candied orange peel or raisins), chopped if large
  • For the Topping:
  • 1 large egg white reserved from dough
  • 3 tablespoons almond flour or finely ground blanched almonds
  • 2 tablespoons 25g granulated sugar
  • 2 tablespoons 14g sliced almonds
  • 5 to 6 teaspoons 28g coarse sparkling sugar or Swedish pearl sugar

Instructions
 

  • Instructions:
  • Prepare the Biga (Starter):
  • In a bowl, mix together the flour, water, and instant yeast until a shaggy dough forms.
  • Cover and let it rise at room temperature for 12-16 hours, or overnight.
  • Mix the Dough:
  • In a large bowl, combine the biga with the flour, salt, instant yeast, sugar, butter, eggs, egg yolk, Fiori di Sicilia (or vanilla and orange oil), and orange zest.
  • Mix until a sticky dough forms.
  • Add the dried fruit and mix until evenly distributed.
  • First Rise:
  • Cover the bowl and let the dough rise in a warm place until doubled in size, about 1-2 hours.
  • Shape the Dough:
  • Gently deflate the dough and transfer it to a lightly floured surface.
  • Shape it into a loaf or place it into a dove-shaped mold.
  • Second Rise:
  • Cover and let the dough rise again until doubled in size, about 1-2 hours.
  • Prepare the Topping:
  • Preheat the oven to 350°F (175°C).
  • In a small bowl, whisk the reserved egg white until frothy.
  • In another bowl, mix the almond flour, sugar, and sliced almonds.
  • Bake:
  • Brush the risen dough with the egg white.
  • Sprinkle the almond mixture evenly over the top.
  • Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
  • Cool:
  • Allow the bread to cool completely on a wire rack before slicing.
  • Variations and Tips:
  • Chocolate Chip Colomba: Add 1 cup of dark chocolate chips to the dough for a rich, chocolaty twist.
  • Whole-Wheat Flour: Substitute half of the all-purpose flour with whole-wheat flour for a nuttier flavor.
  • Dried Fruit Mix: Incorporate a mix of dried fruits like raisins, currants, and candied citrus peel for added complexity.
  • Dairy-Free Option: Replace butter with a non-dairy alternative like coconut oil.
Keyword Impasto della Colomba Pasquale (Easter Dove Bread Dough)