COLOMBA DI ROSE (WITHOUT EGGS)

Identity Card of the Recipe

256 KCal Calories per serving

Ingrediants

To gild

10 g of butter
20 g of sugar

For the leavening

50 g of Manitoba flour
50 ml of water
8 g of brewer's yeast
5 g of sugar

For the filling

250 g of strawberry jam

For the dough

40 g of butter
80 g of sugar
5 g of salt
Grated rind of untreated lemon
140 ml of milk
300 g of Manitoba flour

Materials Needed

750 g dove mold
Rolling pin
Bowls of various sizes
Lemon grater or row
Scale weighs food
Wooden spoon
Transparent film
Spoon or spatula
Long blade knife
Sieve

Preparation

First, prepare the leavening, creating a sort of poolish. Sift the Manitoba flour into a bowl. Dissolve the brewer's yeast in the water warmed and sweetened with a teaspoon of sugar. Add the dissolved yeast to the flour and mix with a wooden spoon until it forms a thick batter.
Cover the bowl with cling film and let it rest for about 30 minutes in a warm environment, until the leaven is swollen and soft.
Now prepare the main dough. In a very large bowl, sift the Manitoba flour. Combine the sugar and salt, flavor with the grated zest of an organic lemon.
Gently melt the butter in one part of milk (about half). Combine the melted butter and the remaining milk in the flour bowl. Mix everything, also incorporating the leaven.
Work the dough for a long time with your hands, until you get a smooth and soft dough. Place the dough in the bowl and let it rise in a warm environment until doubled in volume.

The advice OK
What is the ideal place for leavening?
The doughs rise easily at a temperature between 30 and 40 ° C: for this reason, it is advisable to leave the dough to rise in a slightly warm but off oven (preheated to 180 ° C for 3 minutes) until the volume is doubled. Furthermore, it is recommended to place a saucepan with about 100 ml of warm water in the oven, to create the right humidity.

After a couple of hours, the dough will be swollen and soft. With the help of a rolling pin, roll out the dough on the work surface (sprinkled with a little flour), until you get a rectangle with sides of 20 cm and of 45 cm.
Spread the strawberry jam on the surface of the rectangle, leaving however 4-5 cm uncovered on one long side: this is important to prevent the jam from coming out of the dough in the next step. Roll the rectangle on itself, starting from the long side stuffed with jam.
Cut the cylinder thus obtained into pieces of 5-6 cm, thus forming a dozen roses.

The advice OK
The length of the roses must be a little less than the height of the mold used.

Place the roses obtained in the dove-shaped mold (paper or silicone), keeping a certain distance between them.
Leave the dove of roses to rise for about an hour, or until the roses have filled the entire surface of the mold.
Preheat the oven to 180 ° C.
Gently melt the butter. Sprinkle the surface of the roses with the melted butter. Sprinkle with sugar and bake at 180 ° C for 15-20 minutes.
Remove from the oven and serve.

Alice's comment - PersonalCooker

So, did this recipe leave you speechless or not? I would say that the dove of roses is a good solution to pay homage to Easter by bringing one of its symbols par excellence to the table, without however falling into banality. Happy Easter to all of you.

Nutritional values and Health Comment on the recipe

Colomba di Rose (Without Eggs) is an alternative dessert to the traditional version, compared to which it contains much less cholesterol. The intake of carbohydrates and energy are however quite high, while proteins and lipids are more contained. Fibers are present in average quantities.
The Colomba di Rose (Without Eggs) is a dessert that is not predisposed to the diet of the subject suffering from hypertriglyceridemia, diabetes and overweight, while it can be consumed (with due moderation) by people with hypercholesterolemia. The average portion is about 30 - 60g (75-150kcal).