Easy and fast Easter Bunny
For 1 mold of 750 g:
200 g of flour type W 330 Molino Rossetto
150 g of flour type 0 Molino Rossetto
120 g of butter
120 g of sugar
60 g of whole milk
50 g of candied fruit
100 g of raisin
4 g of gluten free dry brewery’s yeast Molino Rossetto
1 vanilla berry
1 whole egg
For the frosting:
50 g of peeled almonds
50 g of sugar
Prepare the dough dissolving yeast in lukewarm milk, add 50 g of flour type w 330 until the compound becomes homogenous. Let it rise in a bowl covered by some film for 30 minutes. After 30 minutes add 75 g of flour type w 330 and 2 yolks; let it rise for 30 minutes more. After 30 minutes add 75 g of flour type w 330, 20 g of butter at ambient temperature, 20 g of sugar and 1 whole egg. Form a homogenous dough and let it rest for 30 minutes more.
Then put the dough on a pan and add the other ingredients: the yolk, sugar, flour, orange peel, candied orange, raisin, vanilla seeds and a pince of salt; knead, and add the remaining butter at ambient temperature. Knead the dough on a pan with some oil and form a homogenous ball; put the dough in a bowl and let it rest until the volume doubles (5-6 hours). Then go on kneading and divide it in two parts: form two loafs and put them on a mold for Easter bunny. Crush the dough and let it rise, covered by some film, for about 6 hours, until the dough is about 1 cm above the mold.
In the meantime prepare the frosting: blend almonds with sugar, mix with egg white until you obtain a dense frosting. Remove the film from the mold and after 10 minutes cover with frosting and whole peeled almonds. Cook Easter bunny in the oven at 180°C for about 40-45 minutes. Let it cool Easter Bunny before you cut it.
Nel frattempo preparate la glassa: frullate le mandorle con lo zucchero, quindi mescolate con l’albume fino a ottenere una glassa piuttosto densa. Togliete la pellicola dallo stampo e dopo 10 minuti coprite con la glassa e le mandorle intere non pelate. Cucinate la colomba nel forno preriscaldato a 180°C per circa 40-45 minuti. Lasciato raffreddare completamente la colomba prima di tagliarla.
Recipe and picture of blog Un Tocco di Rossetto: http://www.untoccodirossetto.com/la-mia-ricetta-della-colomba-pasquale/