To make the Classic Colomba you have to start with a starter dough. This is a yeast dough that is not as complicated as it looks, you just need patience and time, so give it a try! 

First make the sponge

• Whisk the yeast into the warm water, mix in the egg yolks and sugar, and stir this into the flour until well combined. 
• Leave in a warm place for 30 minutes. 
• Mix the second quantity of yeast into water, then mix it into the sponge.  
• Beat in the butter and the 210g flour. Cover and leave somewhere warm until doubled in volume, for about 1 hour. 
• Stir in the sugar, honey, egg yolks, Almond liqueur/almond essence or orange essence, orange zest and the butter into the first dough.  (We use the Amaretto Di Saronno almond liqueur). 
• Add the flour and salt and knead or mix in a standing mixer with a dough hook attachment for at least 10 minutes until the dough is smooth and stretchy and bounces off the sides of the bowl or stops sticking to your fingers. 
• Place it in an oiled bowl, cover and leave in a warm place until tripled in volume – for 3-4 hours. 
• Tip the risen dough onto a work surface and sprinkle with chopped peel (and raisins, if using). 
• Knead the fruit in well, folding the dough onto itself, until the fruit is well distributed. 
• Divide the dough in half and on a floured surface, roll one piece into a log about 25cm long and the other cut into 2 10cm long pieces.  
• Butter thoroughly the paper colomba case if using.  
• Place the longer piece in the case head to tail, and place the shorter pieces either side.  
• Cover the case with a plastic wrap and leave to prove until the dough comes up almost to the rim of the case, 2-3 hours. 

Make the glaze

• Mix the egg white with the ground almonds and sugar into a paste.
• Spread over the risen dough and sprinkle with flaked almonds and coarse or pearl sugar. 

Baking the cake

• Preheat the oven to 200C/400F/gas 6.
• Bake for about 40 minutes. 
• Halfway through the time you can cover the head and tail parts loosely with two pieces of foil to stop them from burning.  
• When cooked through and golden remove from the oven. 
• Cool on a wire rack. 

To serve

• Slice and eat with your favourite sweet wine or for breakfast.
• Dip into your coffee or spread your favourite topping such as fresh fruit compote, chocolate spread or with your yoghurt.
• It is also delicious toasted and
  topped with honey, butter or cream! 

Buona Pasqua e buon appetito! 

Top tips

• Candied fruit are available from Italian food shops and local supermarkets.  
• The baked, cooled bread should be stored in an airtight plastic bag, and kept at room temperature, it will keep for up to 3-4 days.
• It can also be frozen in a freezer safe bag or container. It will keep for two months in the freezer. 
• If there is a chance you have any left over or did not store it correctly, if dried out, it can be sliced and toasted – delicious with butter!
• It can be used to make the base for
  other dishes such as French toast or bread and butter pudding! 

Serve with a bottle of our fabulous Terre Di San Vito’s Tinto red wine.