Colomba Pascal

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Colomba Pascal

Name: Colomba Pascal
Prep time: 1 h
Total time: 1 h
Yield: 10 Porções
Ingredients: 260 g Wheat Flour; 10 g Organic Dry Yeast; 45 g Butter; 50 g Sugar; 2 unit(s) Eggs; 1 tablespoon Essence of Panettone; 160 g Candied Fruit; 70 ml Water; 1/2 cup Almond Flour; 1/2 cup Icing Sugar

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

10 servings

Karoline Carvalho

@gostinhodachef

Ingredients
Recipe

Wheat Flour260 g
Organic Dry Yeast10 g
Butter45 g
Sugar50 g
Eggs2 unit(s)
Essence of Panettone1 tablespoon
Candied Fruit160 g
Water70 ml
Almond Flour1/2 cup
Icing Sugar1/2 cup

In a bowl put 60 grs. of wheat flour, the dry biological yeast and 80 ml of water and mix well and let it rest until it increases in volume.
In the mixer, place two egg yolks, wheat flour, sugar, butter, water, Panetone essence and the mixture that was resting. Beat the dough well and let it rest for 30 minutes.
In a bowl, place the egg whites, icing sugar and almond flour. Mix well until you form a paste. Place the dough in a greased mold or in a colomba paper basket.
Spread the cream all over the dough and bake for 30 minutes or until the bread is golden.

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Colomba Pascal

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