Celebrity chef Duff Goldman frequently collaborates with Sun-Maid to craft unique new recipes. He enjoys incorporating raisins in his favorite main and side dishes, as they not only broaden taste bud horizons but also give holiday meals the burst of flavor they need.
With Easter right around the corner, Chef Goldman looks to help those celebrating the holiday by baking a loaf of Colomba bread that is in the shape of a dove.
Ingredients
For the biga
- 1 cup AP flour
- 3/4 cup water
- 1/2 envelope instant yeast
For the dough
- 2 1/4 cups AP flour
- Big pinch kosher salt
- 1 1/2 envelopes instant yeast
- 1/2 cup sugar
- 1/2 cup butter, room temp.
- 2 ea. eggs and 1 ea. yolk (keep the extra white)
- 1/8 teaspoon Fiori di Sicilia
- Zest of 1 orange
- 1 cup raisins
- 1/2 cup chopped candied orange peel
For the topping
- 1 ea. egg white, reserved from earlier
- 3 tablespoons almond flour
- 2 tablespoons sugar
- Pinch of kosher salt
- 2 tablespoons sliced almonds
- 2 tablespoons sanding sugar or pearl sugar
Directions
For the biga
The night before you want to make the bread, mix together the biga ingredients. Cover the bowl with plastic and leave it at room temperature overnight. If your kitchen tends to be warmer than 70 degrees, proof overnight in the fridge instead.
For the dough
Combine the biga with all of the remaining dough ingredients except the zest and the fruit. Knead with the dough hook, for about 12 minutes at medium speed. Scrape the bottom and sides of the bowl once or twice while it’s kneading. The dough should start to come away from the sides of the bowl and form a ball. Add the candied orange peel, the zest, and the raisins. Mix for another minute or so just to get the fruit combined.
Cover the dough and let it rise for about 3 hours in a warm spot.
Divide the dough into two slightly unequal pieces. Form on into a 10” tube and one into a 7” tube. On a sheet pan with parchment paper, lay the 10” tube down and with the side of your hand make a dent wide enough for the 7” tube. Lay the 7” tube crosswise and flatten the ends to look like dove wings. Spray with cooking spray and cover with plastic. Let the dove rise for 2 hours.
Heat the oven to 375 degrees
For the topping
Mix together the egg white, sugar, salt, and almond flour. Paint the topping all over the loaf. Sprinkle the sliced almonds and then the pearl sugar.
Bake at 375 for 15 minutes, then 7 minutes at 350, then cover with foil and bake an additional 7-10 minutes. The loaf should be golden brown.
Cool completely on a wire rack before slicing.
Recipe courtesy of Chef Duff Goldman, via Sun-Maid
