Colomba Di Pasqua

Ingredients

• Powdered sugar (for dusting)
• Almonds (1/4 cup, sliced)
• Candied orange peel (1/2 cup)
• Salt (1/2 teaspoon)
• All (purpose flour - 4 cups)
• Vanilla extract (1 teaspoon)
• Eggs (3)
• Unsalted butter (1/2 cup, melted)
• Sugar (1/2 cup)
• Warm water (1/4 cup)
• Active dry yeast (1 packet)

Instructions

1. In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let it sit for 5 minutes until it becomes frothy.
2. In a large bowl, combine the melted butter, sugar, eggs, and vanilla extract. Add the yeast mixture and stir to combine.
3. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 2 hours, or until it has doubled in size.
5. Punch down the dough and knead in the candied orange peel. Shape the dough into a dove shape and place it on a baking sheet lined with parchment paper. Cover it with a clean kitchen towel and let it rise for another hour.
6. Preheat the oven to 375°F (190°C). Brush the dough with a little water and sprinkle it with the sliced almonds and a dusting of powdered sugar.
7. Bake the bread for about 30 minutes, or until it is golden brown and a skewer inserted into the center comes out clean. Let it cool on a wire rack before serving.