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Old 09.04.2017, 22:10
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acmilan acmilan is offline
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Re: Post photos of what you cook and bake in Switzerland

A savoury Easter colomba in half the time! I experimented and found that A. humble plain flour works just as well B. You don't have to use beer yeast. Normal active dried yeast works just as well C. Only 2 hours and 40 minutes of proofing overall is required. I made this one with a filling of finely chopped onions, black olives and sun dried tomatoes

To fit a 1KG Colomba mould
  • 600 grams 00 flour / plain flour or strong bread flour (made this one with plain flour)
  • 300 ml whole milk
  • 1 whole large egg
  • 120 grams unsalted butter - very soft at room temp
  • 1 tablespoon of sugar
  • 16 grams active dried yeast
  • 1 tablespoon salt

For filling:

You can add anything. cheese (sliced into little cubes), salame etc. In this case, I added black olives, sun-dried tomatoes and onions to a mini blender and chopped then really fine as they'd blend nicely into the dough. 50 grams of the sun-dried tomatoes, 50 grams olives and 50 grams onions. Make sure that regardless of whatever combination, not to use more than 200 grams overall - might take longer to cook.

For decoration:
  • 1-2 tablespoons grated parmesan or pecorino or any grated cheese of your choice
  • egg wash (1 whole egg yolk mixed with a tablespoon of whole milk)
  • Cracked blackpepper and some dried thyme.

Heat up the milk until its just lukewarm. Add the yeast and sugar to a large bowl. Pour in the milk and give it a little mix. Set aside for 5 minutes for the yeast to activate

Begin to add the flour to it little by little, working it in with hands / fork Once you've added half of the flour, add the eggs along with about 25ml of milk to help with bring the dough together. Then add the rest of your flour and continue working the dough (you don't want the dough to be completely coming together as you'll be adding butter) Add the salt and work it into the flour and then begin to add the softened butter into the flour little by little.

Continue working the dough in the bowl for about 8 minutes. The dough will be sticky but this is normal.

Pour the dough out onto a lightly floured surface and work the dough until its smooth. Form the dough into a smooth ball, place it inside of a lightly greased bowl, cover with cling film and a kitchen towel and place in a warm place and allow to proof for 2 hours.

After two hours, take the dough out of the bowl, place it on a work surface and just flatten it with hands just enough so you've got some surface area to add the fillings mixture. Work the dough gently with hands in order to distributed the fillings within it. Form again into a bowl, cut into half. Take one of the halves and divide it into two equal pieces are they'll make the 'wings'.

Take the whole half and form it into a shape of a big salame big enough to fit into the mould length ways.

Work the other two pieces also to fit into the wing parts of the mould.

Lightly brush the surface of the colomba with the egg wash, sprinkle on the grated parmesan evenly all over along. Season all over with the cracked black pepper and thyme (you can season the top with whatever you like)

Place a kitchen towel over the colomba and again allow to proof for minimum 40 minutes. Ideally, you could allow it to proof for around one hour, but 40 minutes should be sufficient.

Pre-heat the oven to 180 degrees Celsius.

Bake the colomba for max 40 minutes or until golden on top.

Take out of the oven and allow to cool for 10 minutes.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-17887259_10212808864567316_1871953270_o.jpg   post-photos-what-you-cook-bake-switzerland-17858457_10212808863167281_903328178_o.jpg  

Last edited by acmilan; 10.04.2017 at 00:13.
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