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To make the colomba pasquale: Dissolve the crumbled yeast in some warm water and mix it with 2 oz. of flour.
Make rather solid dough and cut a cross-like incision on the top. Roll
the dough in flour and put it into a bowl with 1 cup warm water for half
an hour. Occasionally turn the dough when it floats to the surface.
Knead the remaining flour separately with 5 egg yolks, 4 oz. softened
butter, sugar, the lemon zest, a pinch of salt and 3 oz. warm milk. Add
the leavened dough and knead for 20 min. until the dough is smooth and
rather compact. Let the dough rise in a warm place until increased by
1/3 third in volume. Knead the dough once more, adding half of the
remaining softened butter in pieces. Put the dough back in the bowl to
rise until doubled in size. Put the dough on the pastry board once more
and knead in the remaining butter and the candied peel. Shape the dough
like a dove, or place it in a dove-shaped mold, and let rise for half an
hour.
Brush the dough with the remaining egg yolk, top the surface with
almonds, pressing them in slightly, and then sprinkle with the
granulated sugar crystals. Pre-heat the oven to 375°F and bake for 15 min. Lower the heat to 325°F and cook the colomba pasquale for. another 20 min.
Recipe courtesy of The Italian Trade Commission.
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