Colomba Pasquale (Italian Easter Dove Bread)

Ingredients

• 500g strong bread flour
• 7g instant yeast, SAF Gold or equivalent
• 100g caster sugar
• 7g sea salt
• 120ml whole milk, warmed
• 2 large eggs, room temperature
• 100g unsalted butter, softened
• 30ml dry white wine
• 1 vanilla pod, split and seeds scraped
• 5g ground cinnamon, Ceylon
• 2g ground cardamom, Kerala
• 100g candied orange peel, diced, Seville
• 100g candied citron peel, diced
• 50g glacé cherries, quartered, red and green
• 50g whole blanched almonds
• 30g honey
• 15g raw cane sugar, for topping
• 1 egg white, for wash

Method

1. 1
   Combine flour, yeast, sugar, and salt in bowl of stand mixer; add warm milk and whole eggs; mix on medium speed for 8 minutes until dough comes together.
2. 2
   Reduce speed to low; add softened butter in four additions, allowing full incorporation between each; continue mixing 6 minutes until dough is smooth and elastic.
3. 3
   Fold in vanilla seeds, cinnamon, cardamom, candied orange peel, citron peel, cherries, and almonds by hand; place dough in oiled bowl, cover with cling film, and bulk ferment at 25°C for 2 hours until doubled.
4. 4
   Shape dough into round on lightly floured surface; place in paper-lined 15cm round baking tin; cover and proof at 25°C for 1.5 hours until puffy and risen above tin edge.
5. 5
   Preheat oven to 190°C; brush top with egg white wash; score shallow cross on surface with knife.
6. 6
   Bake 45 minutes until deep golden-brown and internal temperature reaches 92°C at centre; remove from tin and cool on rack for 20 minutes.
7. 7
   Warm honey and dissolve with 15g water; brush warm loaf generously with honey syrup and scatter raw cane sugar over top while still warm.
8. 8
   Cool completely on rack before slicing; colomba is traditionally served at Easter breakfast or as an Easter gift.