Colombo Di Pasgua Recipe

Summary

CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Active dry yeast1⁄4 Ounce (1 Package)
 Warm water1⁄4 Cup (4 tbs) (About 110)
 Butter/Margarine1⁄2 Cup (8 tbs) (At Room Temperature)
 Sugar10 Tablespoon (1/2 Cup Plus 2 Tablespoons)
 Grated lemon peel2 Tablespoon
 Vanilla2 Teaspoon
 Salt1⁄2 Teaspoon
 Whole eggs3
 Egg yolks3
 Warm milk1⁄2 Cup (8 tbs) (About 110)
 All-purpose flour5 1⁄2 Cup (88 tbs), unsifted
 Canned almond paste4 Ounce (4 To 5 Tablespoons Or Half An 8 Ounce Can)
 Egg white1 , slightly beaten
 Sugar1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4938 Calories from Fat 1211

% Daily Value*

Total Fat 137 g210.8%

Saturated Fat 71.6 g357.8%

Trans Fat 0 g

Cholesterol 1442.9 mg

Sodium 1425.3 mg59.4%

Total Carbohydrates 806 g268.8%

Dietary Fiber 26.4 g105.7%

Sugars 256.6 g

Protein 111 g222.2%

Vitamin A 86.4% Vitamin C 64.5%

Calcium 51.2% Iron 214.1%

*Based on a 2000 Calorie diet

Directions

In a small bowl, dissolve yeast in water.
In a large bowl, beat together butter, sugar, lemon peel, vanilla, and salt until fluffy.
Beat in eggs and egg yolks, 1 at a time.
Mix in milk and dissolved yeast; then gradually beat in 4 1/2 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down; knead briefly on lightly floured board to release air.
Divide in half and shape each half into a smooth ball.
In center of a greased 14 by 17-inch baking sheet, flatten 1 dough ball and roll out across narrow dimension of pan to make an oval about 11 inches long and 6 inches wide.
On a floured board, roll out other ball of dough to make a softly outlined triangle about 16 inches tall and 8 inches across the base.
Lay triangle across oval.
Fold over narrow end to make head; pinch firmly to form beak.
Fold wide end in the opposite direction to make tail; gently pull tail into fan shape and cut into 5 strips to simulate feathers.
Pinch off 26 pieces of almond paste and press an almond into each; then press into wings.
Let rise in a warm place until puffy (about 25 minutes).
Brush gently with beaten egg white and sprinkle wings generously with sugar.
Bake in a 350° oven for about 40 minutes or until bread is richly browned€”cover with foil the last 15 minutes.
Cool on rack.
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