Easter Cake Colomba Pasquale Recipe Easy Almond Glaze

Instructions:

1. Combine yeast, warm water, and 1 tablespoon sugar. Let stand until foamy (5-10 minutes).
2. In a large bowl, whisk together flour and salt.
3. In a stand mixer bowl (or by hand), cream softened butter and remaining sugar until light and fluffy.
4. Beat in eggs and egg yolks one at a time, followed by vanilla and orange extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with the yeast mixture. Mix until a shaggy dough forms.
6. Knead the dough using the dough hook on medium speed for 8-10 minutes (or by hand on a lightly floured surface for 12-15 minutes) until smooth and elastic. The dough will still be slightly sticky.
7. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
8. Gently punch down the dough and knead in the candied orange and lemon peel.
9. Shape the dough into a dove shape (if using a Colomba mold) or gently press into the springform pan. Cover and let rise again until almost doubled (about 1.5 hours).
10. While the dough proofs, whisk together powdered sugar, egg white, and almond extract until smooth.
11. Preheat oven to 350°F (175°C).
12. Gently brush the top of the risen cake with the almond glaze. Sprinkle with whole almonds and pearl sugar (if using).
13. Bake for 45-55 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
14. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.