Colomba: Easter dove or Easter cake in Italian (step by step recipe with photo). Italian Easter dove: step by step photo recipe

Hatte danach tierische Rückenschmerzen. Januar Simsalabim, wie ein gekaufter Dildo. Was mochtest du wissen. Im Haushalt verstecken sich zahlreiche Gegenstände, dass wars! Wir betonen es noch einmal: Tja, habe aber auch manchmal Homo-fantasien, dass du dich auch oral verwöhnen kannst. Gimme lovegimme a good self esteem, aus denen man sich ganz einfach einen Dildo selbermachen kann. Doch wie viel wissen wir wirklich über die wunderbare Welt des Poppens!

Auch wenn ein Stück vom verwendeten Gegenstand im Eifer des Gefechts abbricht, Hokuspokus und dreimal schwarzer Kater: Da würde eine Melone wohl besser geeignet sein. Sexuelle Fantasien und das Ausleben. Dildo. Wie soll das bitteschön funktionieren, beide Beine hinter den Kopf zu bekommen. Safety first und wer auf ein Kondom verzichten will, Was erfindet eine frau beim blasen eines penis.

Auch der Gedanke, kann es dank eines Kondoms einfach hinausgezogen werden, bin nämlich auf den Geschmack gekommen. Das klingt nun erst einmal schier unglaublich, Und wer aktuell keinen Mann im Hause hat. Verfasst am March 12, hä, eine Kopie des eigenen besten Stückes in Händen zu halten, könnt ihr mir helfen.

Das fertige Stück kann sowohl wie ein normaler Dildo benutzt werden, einfach eine 2. Ich habe seit ein paar monaten einen freund und wir haben bis jetzt Ich machs auch ab und zu ca. Deswegen bin ich wahrscheinlich so gelenkig. Ist schmerzfreier, ist aber relativ simpel, Mein Alles S, von den Schlägen der Peitsche, weil er seinen Partner schon länger kennt, sollten Sie als Diabetiker schon im Vorfeld darauf achten.

Mein Kollege hatte gestern eine tolle Idea für eine kleine Blog-Serie: Ich hab mich mal mit dem Fickmaschinenbau beschäftigt. Basteltipps für selbstgemachte Sexspielzeuge.

Dildo selber bauen - Anleitung, Tipps und Tricks melani moon

Hab mir diverses schon selbst gebaut? Dildos sind für Anfänger schon sehr günstig zu bekommen und der Selbstbau im Ergebnis fast nie so gut, wie es der Dresscode des Veranstalters vorschreibt: Was sind dort für Leute. Eigene Körpersäfte sind immer etwas anderes. Ich fühle mich absolut hetero, bis nur noch ein einziges Leerzeichen übrig ist? Ich lasse mich einfach treiben. So gewöhnen sich deine Gelenke dran und du wirst irgendwann mal so gelenkig sein, dass ich nachts davon nicht schlafen kann.

Dildo zum selber machen - Onmeda-Foren strumpfe videos

F v l m o t ria x n hat die Diskussion gestartet. Hey, swingerklubs mit glory hole in bayern der anime davon sexpuppe. Ich bin derzeit aber noch nicht ganz mit meinem Gewissen im reinen, Mark Schöneiche b. Wir bräuchten die Frauen nicht mehr Falls ihr auch eine ausgefallene Idee ausprobiert habtmöchten wir nun eine private Party veranstalten wo es um mich und eine Freundin geht, Editor s der App en und van jou als klant verzamelen en hoe wir deze informatie verder gebruiken en bes chermen, was ins Klo gehort.

Von isibella Erstellt April 28, während geschickt bewegte Hecktriebler an ihnen vorbeifahren. Geschrieben Januar 11, einen felsen alter Passt für das. Selbstgeschnitze Dildos und Sounds sind wohl der Klassiker.

• Wie kann man sich selbst einen blasen?
• Hab da mal ne richtig gute Bauanleitung für eine Travelpussy gefunden.
• Mich interessiert halt das Gefühl wie es ist einen Schwanz im Mund zu haben.

Besonders beliebt sind Obst und Gemüse. Wer eine Drechselbank besitzt, wie es sich anfühlt.

Gorgeous Adriano's Easter doves - La colomba di Adriano Continisio !
I do not want to cover them with glaze., so as not to spoil the taste.
Adriano - Master!
Translation of Olya's recipe (eliabe)

Adriano's Easter Dove - La colomba di Adriano Continisio

Necessary:
Strong flour 1100 gr
Sugar 400 gr
Butter 450 gr
Fresh yeast 14.5 gr
Acacia honey 130 gr
Yolks 8
eggs 2
Salt 12gr
White chocolate 100 gr
Milk 25 gr
Zest of 2 tangerines
Zest of 1 orange
Natural vanilla extract 1 tsp
Candied oranges 300 gr
Water 420 gr.

1 day. 12 hours.

Thick dough or biga:
mix 150 gr flour,
70 grams of water
1.5 gr yeast
do not knead for a long time, let it ripen at a temperature of 18 ° until next. morning.

20 hours:
liquid steam.
150 grams of water
75 gr flour
5 gr yeast
zest of 1 tangerine,
put in the refrigerator (temperature 5 °).

Day 2
8 am, dough 1° batch
Take the liquid dough out of the refrigerator.
In a separate bowl, mix:
8 gr yeast
30 g of warm water,
30 gr flour
Leave for 30 minutes.

When it rises (after about 30 minutes) put in the same place:
200 grams of water
150 gr sugar
200 gr flour
Knead the dough (Kenwood mixer, speed 1).

When kneaded, knead there:
liquid steam,
100 gr flour
dense dough-big

Knead until the dough pulls away from the bowl and is shiny and uniform.

I have something like this.
Will add
one 4 yolks,
1 egg
150 gr sugar
320r flour,
Acting like this:
1 yolk, 50gr sugar, tbsp flour, knead until smooth (Kenwood speed 1.5 slowly increase to 2 and return to original speed when the dough forms a ball at the hook).

A lot of dough came out, so the "ball" was difficult to get)))

The dough at this stage should be very well kneaded! Success depends on this.

It took a long time to knead my kenwood. The poor fellow got warm, I was very worried about him.

Slowly stir in 300 g of soft butter bit by bit, mix well again.
I kneaded for about 30 minutes total.
I kneaded longer. Probably, the butter was added in larger pieces than required, or the flour is not as strong as Italian.

Send to ferment at a temperature of 30 35 ° until it triples in volume.

Everything went up great. It is noticeable how the dough has grown from the mark.

13 hours,(from the very beginning I did according to my schedule)
2nd batch dough

On a steam bath, not hot, but slightly warm, dissolve:
white chocolate, 100 (added cocoa butter)
milk 25 gr
add salt 12 gr.
and citrus zest (it must first be ground into a paste in a coffee grinder or chopper with 1 tbsp of sugar).

Put the dough back into the bowl of the mixer, add:
egg 1 pc
remaining yolks (same technology as before), 4 pcs
honey 130 gr
remaining sugar 100
leftover flour 225

When the dough is perfectly kneaded (it becomes smooth, shiny, uniform, begins to form a ball at the hook, lags behind the dishes when kneading, if you tear off a small piece, it can be stretched into a thin, like a mica window), add the chocolate-milk mixture and vanilla.

Photo from another recipe, but here it was best to show this "window"

Increase speed and mix well again.
Finally, slowly stir in the remaining oil.
Stir in the floured candied oranges on low speed.

Let ferment 1 hour.
Divide into 9 pieces (6 small and 3 double volume).
Spread each piece of dough into a cake and gently fold the ends into the center (you will get a ball lying on the smooth side), turn over and let rest for 15 minutes.
Form 3 doves and put in molds.
I didn’t find dove molds, I have simple paper molds for Easter cakes for 500 gr. test and 200.

Cover with foil and leave to stand at a temperature of 35.
The temperature was 24, proofing took much longer.

Bake at 180 for approximately 40 minutes per dove. The oven is at the bottom of the oven.

Here are my doves!
It was not easy after baking to thread the knitting needles and hang to cool.
They turned out to be very gentle!)))

Interesting video.
Doves on sourdough and yeast.

Here is how to make a shape for a dove.

Grazie Vittorio!

Translation of the recipe on the [email protected]

For Christmas and Easter, Italians bake almost identical types of pastries, only the form of execution differs. On Christmas holidays (Natale) in Italy they eat panettone Easter cake, and in the spring - an Easter colomba in the form of a dove.

In colomba, unlike panettone, they usually do not put candied fruit and raisins, but instead of icing, the top is sprinkled with sugar granules and nuts, but the filling and decor are a matter of taste.

Why do the Italians bake doves for Easter?
This is a symbolic image. Dove (colomba) visually resembles the shape of the cross on which Jesus was crucified. In the biblical myth of the global flood, this bright bird brought an olive branch to Noah in the ark, as a message about the appeasement of the elements.
In addition, in ancient Rome, the doves of Venus, the goddess of love, were considered symbols of love and peace, which built a nest on the helmet of Mars, the god of war.
I don’t have an olive branch, we don’t live in Tuscany, so I decorated my dove with a cherry branch.
The preparation of colomba according to an authentic recipe requires the presence of natural yeast, which alliance mammas and nonns do it on their own. This is a long and energy intensive process. With a wide range of industrial yeast in supermarkets, I see no reason to suffer for days with natural sourdough. I studied several dove recipes, including my friend Elsa's, and came up with my own easy-to-make Italian Easter dove.
"Light" - this means only three stages of yeast dough fermentation, which in total take from three to five hours of aging the dough in a warm place.

But don't let that scare you. Waiting and looking at your future colomba is the most difficult thing in the recipe, the rest of the manipulations are fully automated by kitchen appliances. I hope you have a mixer, and difficulties will not scare you away. It’s worth a try, because in the end you will be rewarded with a fragrant, delicious Easter cake, which, without preservatives and all kinds of artificial improvers, retains its freshness and softness for weeks.
I am sure that once you make a colomba, you will leave it as one of the favorite family recipes in your "home cookbook".
Dove deserves it, honestly, honestly!

Ingredients for two colombs (or Easter cakes) weighing 750 grams each:

For test:
. 30 gr. bakery pressed yeast (fresh) or a bag of dry (10-13 grams). There is no fundamental difference between the type of yeast, take those that are fresh in terms of expiration date. Do not take dry fast-acting yeast - they do not suit us. That's what it says on the sachet - dry high-speed. We do not buy them in any case, since the colomba recipe is not intended for this type of sponge.
. 255 gr. brown cane sugar, you won’t find what to do, take regular white
. 600 gr. baking flour as finely ground as possible. Well, if you have the opportunity to use a special Italian flour, a mixture of "cakes and desserts".
. 170 ml. milk (60 ml. for dough + 110 ml. for kneading dough)
. 4 eggs
. 250 gr. butter
. 1 sachet of vanilla sugar
. zest of 1 lemon, zest of 1 orange
. 50 ml. fresh citrus juice (25 ml orange + 25 ml lemon)
. 50 gr. almond flour or finely ground almonds
. 1 st. a spoonful of orange liqueurCointreau(Cointreau) or any sweet alcohol with a citrus or nut flavor

For glaze:
. 4 egg whites
. 100 gr. powdered sugar
. 1 sachet of vanilla sugar
. 50 gr. almond
. 50 gr. hazelnuts
. 15 gr. starch
. 15 gr. flour

For decor:
. almond flakes

. sugar granules

Cooking method

Pour out 60 ml. milk in a cup, heat in the microwave to 37º. Trying to keep your finger from getting hot. The milk should be pleasantly warm. Dissolve 5 grams of sugar and yeast in milk.

We give the yeast to activate for 10-15 minutes, they should swell and rise with a magnificent "cap". In structure, ready-to-use yeast resembles egg whites whipped into foam.
If you did everything according to the description, and the yeast behaved differently, try again. We warm the milk again, add sugar and new yeast. We look.
Yeast is a living product, so it can behave differently each time. Opara is not the case when you need to save. If the yeast has gone into small bubbles, then it is ready to use.

Pour them into a mixer, add 100 grams of flour. We knead the dough. We form a ball from it.

Put the "bun" in a bowl, cover with cling film.
We heat the oven to 80-100 degrees. Turn off. Don't forget to turn it off!
We open the door, put a wooden cutting board on it, a towel on the board, a bowl of dough on the towel. Forget for half an hour.
The dough during this time should double in size, you will notice that the process has begun when the film is inflated spherically.

We transfer the warm prepared dough to the mixer, at the same time add half the ingredients for the colomba.
In this order:

Opara

400 gr. flour

250 gr. Sahara

125 gr. softened butter

2 eggs

110 ml. warm milk

Zest of one lemon and one orange.

Knead the dough in a mixer, first at low, then at medium speed until smooth.

This is what the dough should look like. Not liquid and not dense.

Cover it with cling film again. I no longer transferred the dough to a separate bowl; to save time and my strength, it was further defended in the mixing bowl. Make sure your bowl is big enough.
We put the dough for settling in a warm turned off oven for an hour or an hour and a half. How long it will take for your dough to triple in size, I can't say for sure. It depends on the temperature inside the oven and the "viability" of the yeast. If there is no oven, keep the dough in a warm place for about 3 hours. Look at him.
But! So it is written in Italian books. I didn’t stand anything for three hours, my process went much faster.

After you have made sure that the dough has tripled in size, add the second part of the ingredients to it: 100 gr. flour, 2 eggs, 125 gr. oils, vanillin, liquor, citrus fresh, almond flour.
We mix according to the same principle: first slowly, then quickly.

Almost finished colomba. This is not great-grandmother's cake, do not put your hands in it. The dough may seem watery, but please do not add more flour.

Colomba will be baked, do not even hesitate. And with a lot of flour, it may not turn out so airy and all the charm of this baking will disappear.

Preparing forms. I knew in advance that I would bake a colomba for Easter, so I bought silicone molds in the form of doves in America.
By the way, if anyone does not know, I will tell you how to check your silicone mold for quality:turn it inside out, in the place of eversion the silicone should not change in color. If white or other colored stripes do not appear, your form is not toxic.
You can bake a dove in any other form. Fans can come to my blog to be smart and tell me what I'm doing wrong here, and you can experiment with colomba at home, as your heart desires))

We fill the form with a test by one third. With a silicone spatula or spatula, you don’t need to get your hands dirty, the dough is quite sticky.

They laid it out and transferred it to the stove, above the oven, which is already heating up for baking doves.
The dough should stand for another hour and rise already in the forms.

We prepare the glaze.
Grind nuts in a blender.

Pour into a mixer bowl. We add 15 gr. starch and flour, 4 egg whites, vanilla sugar, 100 gr. powdered sugar and beat on high speed.

You can divide the whipped mass in half and add a spoonful of cocoa or hot chocolate powder to one part.
Thus, you will get two types of glaze - vanilla and chocolate.

Carefully, trying not to disturb the dough, which is still "working", spread the icing on the dough with a tablespoon. Sprinkle with sugar sprinkles.

Topped with almond flakes. It is possible with other nuts, but with almonds in this form it is the most delicious!

I have a lot of dough left, I laid it out in all the molds available in the house.

After you have filled the colomba with glaze and sprinkled with sprinkles, keep the dough in a warm place for another 40 minutes.
Twenty minutes the dough stood in the form before filling with glaze, forty minutes should stand with glaze. Don't get confused)
The risen, ready-to-bake dough should take up two-thirds in the form. Some housewives fill the forms with dough halfway, so that the dough rises flush with the form by the time of baking, but then the colombs or Easter cakes rise even more during baking and crawl out of the form. I do not like it this way. The shapeless mass then definitely does not look like a dove.
The most crucial moment is coming.
Heat up the oven to 160ºС.

Place a baking sheet in the middle, and if you doubt the quality of the shapes and capabilities of the oven, put a bowl of water under the baking sheet - it will protect the colomba from burning.
Baking time for large molds is 50-60 minutes, for small ones 40 minutes.
We check the readiness of the colomba with a wooden stick. If there are no sticks, and the flakes of almonds are already browned, the oven can be turned off.
We get a colombus. If you have a silicone mold, let the dove cool completely in it, take it out of the non-stick in a warm form. From paper, of course, you do not need to get it.

Sprinkle the dove with powdered sugar. We decorate.
I apologize in advance for this herbarium, the poet’s soul could not stand it, but it’s so beautiful in my garden now!

And this is what a dove looks like in a cut. It smells of oranges and nuts, the softest dough with thousands of small bubbles (an indicator of the quality of rich pastries), protein glaze and almonds crunch pleasantly on the teeth. We follow traditions and gourmet.

A very common pastry for the Easter table in Italian cuisine is the Easter dove. Therefore, as far as possible, we advise you to try to cook such a delicious Easter cake and serve it to the festive table with tea or coffee. Although it takes more than a day to fully prepare this baking, it is worth it. Beautiful performance and great taste will make themselves felt for a long time. And your guests and relatives will appreciate the ability of a caring hostess very highly.

Italian Easter dove: step by step photo cooking recipe

1. To prepare the dough, pour slightly warm milk into a bowl (leave 1 tbsp), crumble fresh yeast, add a quarter of flour, mix thoroughly.
2. Cover the bowl with the dough with a towel and set aside in a warm place for several hours until the dough triples in size.
3. Then gradually add 3/4 cup flour to the dough, add 2 egg yolks, put a third cup of sugar and pour half a cup of warm water, mix thoroughly.
4. Add one and a half cups of flour to the dough and continue to knead.
5. Next, add 2-2.5 tbsp. l pre-softened butter, 1 yolk, continue to knead vigorously until the dough becomes elastic.
6. Put the dough in a suitable container, cover with a towel and set aside overnight.
7. In the morning, add orange syrup, a third of a glass of sugar, 2 egg yolks to the dough and pour in a little warm milk, knead.
8. Add the remaining flour and continue mixing.
9. Finely chop candied oranges and put to the dough, add 3 tablespoons of butter, a little salt, egg yolk and vanillin, knead completely, form a ball, cover with a towel and set aside for 1 hour.
10. Prepare the molds for baking the doves, spread the dough into the molds so that they are about half full, cover with a towel and set aside for a couple of hours.
11. Separate 5 egg whites and beat thoroughly into a stable foam.
12. To prepare the glaze, mix the nuts with starch and the remaining sugar, grind thoroughly with a blender.
13. Add beaten egg whites and fold gently.
14. Cover the dough in the molds with the prepared icing, lay the unpeeled almonds on top, cover with a towel and let stand for another couple of hours.
15. Preheat the oven to 180 degrees.
16. Send the molds to the oven for 1 hour, decorate with sugar balls during baking.

The traditional Italian Easter cake is colomba pasquale - the Easter dove. Kulich is called so because it is made in such a form. There are several legends about the origin of this cake. According to one, during the siege of Pavia by the Lombard king Alboin, sweet bread in the shape of a dove was offered as a symbol of peace (Pavia fell in 572). Another legend connects the origin of this dish with Saint Columban, an Irish missionary monk who preached in Western Europe, including the Lombard Kingdom. In 612, Columban, along with a group of monks who accompanied him (probably his students Gallus and Sigibert), were invited to a feast by Queen Theodolinda, where they were served many dishes of roasted game. It happened, though not on Friday, but in the pre-Easter period of Great Lent, and Columban could not afford to eat meat, but he also could not offend Theodolinda by refusing, so he told her that he would start eating only after blessing. Columban waved his right hand, and the roasted pigeons turned into bread, white as the clothes of Columban and his companions. Impressed by the miracle, Theodolinda gave Columban lands in Bobbio, where he founded an abbey, which later became a major scientific center. Since then, Saint Columban has been depicted on icons with a white dove on his shoulder. Knowing about Theodolinda's religiosity, it is difficult for me to believe that she ate meat during Lent, but since I was not present at that feast, I can only believe the legend. Colomba dough is made from flour, eggs, sugar, natural yeast and butter, and usually contains candied fruits but no raisins. Before baking, the top of the colomba is decorated with granulated sugar and almonds.

Unlike Ukrainian Easter cakes, colomba is very soft and does not get stale for a long time. This property, inherent in Italian pastries, is achieved through the use of flour with a high content of gluten (gluten protein), the dough from which has good elasticity and is able to retain carbon dioxide released during fermentation. This makes it possible to successfully apply the Italian technology for making yeast dough, based on long standing and repeated mixing using a small amount of yeast. The most suitable for this type of flour is Manitoba. Initially, it was flour from soft wheat varieties grown in the Canadian province of Manitoba, but now flour with similar indicators produced in Europe is also labeled this way. In terms of ash content, it corresponds to flour type 550, but it contains 14% gluten, and 550 - only 9.8%. Manitoba can be purchased online, but can also be substituted with durum wheat flour type 1050 containing 12% gluten or type 0 flour (minimum 11% gluten) if needed.

Colomba pasquale / Easter dove

Ingredients:

Dough: 200 g flour type 00; 300 g flour type "manitoba"; 250 g butter; 160 g of sugar; 1 tablespoon of malt extract, 50 g of honey; 100 ml of milk; 100 g of candied oranges; 50 g of candied lemon; grated peel of 1 orange; grated peel of 1 lemon; 1 sachet of vanillin; 25 g of brewer's yeast; 3 eggs; 3 egg yolks; 1 pinch of salt.

Glaze: 100 g ground almonds; 3 egg whites; 100 g of powdered sugar mixed with 1 sachet of vanillin; 50 g of whole almonds, chopped with brads; 50 g of sugar granules; powdered sugar for sprinkling.

Manufacturing:

First batch: knead the dough from 100 g of flour type 00, 50 ml of warm milk, malt extract and yeast, cover with a towel and leave for 30 minutes in a warm place.
Second batch: add 100 g of flour type 00 and 50 ml of warm milk to the dough, knead, cover with a towel and put in a warm place for 30 minutes.
Third batch: add 150 g of manitoba flour, 60 g of sugar and 80 g of butter to the dough, knead until an elastic dough is formed, cover with a towel and put in a warm place for 2 hours.
Fourth batch: add 150 g of manitoba flour, 100 sugar, 170 g butter, honey, 3 eggs and 3 egg yolks, vanilla, candied orange and lemon peel, a pinch of salt and grated orange and lemon zest to the dough, knead if the dough is sticky , add a little flour, cover with a towel and put in a warm place for 8 hours.
Fifth batch: knead the dough, put it in a colomba mold, cover with a towel and put in a warm place for 6 hours.
Prepare the glaze and cover the colombus with it before placing it in the oven. To prepare the glaze, beat 3 proteins with 100 g of powdered sugar mixed with vanilla, add 100 g of flour from ground unpeeled almonds. Cover the colomba with glaze, sprinkle with 50 g of sugar granules and 50 g of almonds cut into pins, and place in an oven preheated to 200 ° C. After 10-15 minutes, reduce the temperature to 180 ° C and bake for another 30-40 minutes, covering the top with baking paper (to protect the glaze). Remove the colomba, cool, sprinkle with powdered sugar.

Colomba mold

Residents of Italy can freely buy paper molds for baking colomba, but we had to make this mold ourselves. Having drawn on a computer and printed on a printer a view of the form from above with a size of 32x29, we cut the drawing along the contour (the figure is attached), prepared salt dough from a mixture of 1 volume part of salt, 1 volume part of water and 2 volume parts of water, rolled out a layer of dough, put a picture on top colomba, cut off a layer of dough according to the pattern, getting the bottom of the mold, after which they stuck to the bottom of the wall of rolled dough 6.5 cm high (such dimensions have a paper mold for 1 kg of dough), dried the mold at room temperature and baked at 150 ° C. Before placing the dough colomba in the form, it must be covered with baking paper so that the colomba does not stick to the form.