E' veramente deliziosa, profumata e rimane morbida a lungo grazie al lievito madre. La profumo con buccia di arancia ed aroma di mandorla che le conferiscono un sapore tra la colomba pasquale ed il buondì.
Ingredients:
100 g. of active yeast and cooled by 4-5 hours
200 g. Manitoba
100 g. flour 00
70 g. sugar (I use the vanilla flavored)
1 heaping tablespoon of honey
2 eggs 1 egg yolk
90 g.
butter 30 ml. milk
6 g. salt
grated orange rind
few drops of almond flavoring vanilla
Procedure:
Put the yeast and milk dough and start the car for a couple of minutes, add two eggs, half sugar and half flour. When the mixture begins to become elastic add egg yolk, remaining sugar and flour and honey. After 5-6 minutes add the salt and flavorings. Take the cold butter and manipulate it with your fingers to break it into cream but do not heat it and add three times beginning when the dough is in the rope. Remove it from the machine and let it rest for 10 minutes. Spread it out a bit and bend it in the first two and then again in two, crumpled and put in the mold chosen, buttered and floured. You can 'choose a mold or pleasure you can weave. Takes several hours to rise and should keep it somewhere warm and humid. I put in a baking pan di acqua bollente e la lascio per 10-12 ore.
Infornare a 180° per 25 minuti.
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