Quick Red Fruit Dove Bread (Colomba Veloce ai Frutti Rossi)
Category: Leavened Desserts
Servings: 8
This Quick Red Fruit Dove Bread, or Colomba Veloce ai Frutti Rossi, is a delightful twist on the traditional Italian Colomba cake. Bursting with sweet and tangy red fruits, this quick version brings all the flavor of the holiday classic in a fraction of the time, making it perfect for festive occasions or as a light, indulgent dessert for any time of year. Soft and aromatic, with hints of vanilla, citrus zest, and almond, it’s a treat everyone will enjoy.
Ingredients
| Ingredient | Amount |
|---|---|
| Manitoba Flour | 50g |
| Water | 30ml |
| Dry Yeast | 3g |
| Manitoba Flour | 200g |
| Sugar | 75g |
| Butter | 50g |
| Whole Milk | 55ml |
| Sweetened Condensed Milk | 50g |
| Egg | 1 |
| Vanilla Bean (seeds) | 1 |
| Lemon Zest | 1 |
| Orange Zest | 1 |
| Extra Virgin Olive Oil | q.b. |
| Manitoba Flour | 50g |
| Butter | 75g |
| Egg | 1 |
| Dried Red Fruits (such as berries) | 80g |
| Orange Juice | 1 |
| Sliced Almonds | q.b. |
| Sugar Granules | q.b. |
| Blanched Almonds | 75g |
| Brown Sugar | 40g |
| Sweetened Condensed Milk | 25g |
| Cornmeal (fine) | 15g |
| Cornstarch (Maizena) | 8g |
| Egg White | 1 |
Instructions
Step 1: Preparing the Leavening Starter (Lievitino)
Start by making the leavening starter. In a small bowl, combine the sifted Manitoba flour (50g) with the dry yeast (3g). Mix well, then add warm water (30ml), stirring to dissolve the yeast completely. Let this mixture sit for about 15-20 minutes, or until it becomes bubbly and doubles in size.
Step 2: Mixing the Dough
Once your leavening starter is ready, transfer it to a stand mixer or a large bowl if you’re working by hand. In the bowl, add the remaining Manitoba flour (200g), sugar (75g), and whole milk (55ml). Mix together until it begins to come together.
Add the egg (1), the seeds from the vanilla bean (1), and the zest of lemon (1) and orange (1). Stir in the sweetened condensed milk (50g), making sure the mixture is smooth and well-combined.
Step 3: Kneading and Incorporating Butter
Switch the mixer attachment to a dough hook, and gradually add softened butter (50g) in small pieces, letting each piece incorporate fully before adding the next. Once all the butter is added, continue to knead the dough for another 5-10 minutes until it is smooth, elastic, and slightly sticky.
Step 4: First Proofing
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and allow it to rise in a warm spot for about 1-1.5 hours or until it has doubled in size.
Step 5: Preparing the Red Fruit Filling
While the dough is rising, prepare the red fruit filling. In a small bowl, soak the dried red fruits (80g) in orange juice (1) to rehydrate them. Once they are soft, strain them well and set them aside. Be sure to keep some of the juice, as you will use it later for glazing.
Step 6: Shaping the Dough
Once the dough has doubled in size, punch it down to remove any air bubbles. Place it back into the stand mixer or on a clean, oiled surface. Add cornstarch (8g) and cornmeal (15g), and knead them into the dough. Then, carefully fold in the rehydrated red fruits (keeping about ¼ of the fruit aside for the top). Work the fruit into the dough until it is evenly distributed.
Step 7: Shaping and Second Proofing
Divide the dough into two portions. Take the larger portion (about 470g), shape it into a log, and roll it up tightly. Place this roll into the center of a 750g dove-shaped cake pan, pressing it to fit. For the smaller portion (about 255g), divide it into two equal pieces and shape them into smaller logs. Place each log into the remaining empty sections of the pan.
Cover the pan with plastic wrap and let the dough rise again for about 30-45 minutes, until it has risen and filled the pan.
Step 8: Glazing and Baking
While the dough is proofing, prepare the glaze. In a small bowl, whisk together the egg white (1), sliced almonds (75g), and sweetened condensed milk (25g), along with brown sugar (40g) and a pinch of salt. Carefully brush the glaze over the risen dough. Sprinkle the remaining red fruits (¼ portion) on top, along with a light dusting of sugar granules and sliced almonds (as desired).
Preheat your oven to 170°C (340°F), and bake the Colomba ai Frutti Rossi for about 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 9: Cooling and Serving
Once baked, remove the cake from the oven and allow it to cool completely before serving. This quick red fruit dove bread is perfect as an Easter treat or for any special occasion. Enjoy it with a cup of coffee or a sweet dessert wine for a delightful finish to your meal.
Notes and Tips:
- Substitutions: You can substitute the dried red fruits with any other dried berries, such as cranberries or cherries, for a different flavor profile.
- Storage: This bread keeps well for up to 3 days if stored in an airtight container at room temperature.
- Vegan Option: For a vegan version, replace the egg with a flaxseed egg and use plant-based butter and milk alternatives.
Enjoy the soft, airy texture and the delightful combination of citrus and sweet berries in this quick and easy Colomba Veloce ai Frutti Rossi!
This recipe is sure to make an impression at your next gathering, bringing the flavor of Italy to your table with ease.
