Colomba Pasquale (Italian Easter Bread)

Steps

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1. 1
   A day ahead, make the biga: combine water, flour, and a small amount of yeast, then let it sit for 16 to 24 hours to pre-ferment.
   ▶ ≈0:19
2. 2
   The next day, in a stand mixer combine flour, salt, sugar, yeast, vanilla, orange zest, and golden raisins (add candied citron if you like), and mix together.
   ▶ ≈0:38
3. 3
   Add the prepared biga, eggs, and milk, then mix and knead for a few minutes until the dough starts to come together.
   ▶ ≈1:02
4. 4
   As it kneads, gradually add the softened butter and continue kneading until the dough is sticky but cohesive — this stickiness is normal, not a problem.
   ▶ ≈1:30
5. 5
   Cover the dough and let it rise for a few hours, up to 4 hours, until doubled — this enriched dough with butter, eggs, and milk takes longer to rise.
   ▶ ≈1:43
6. 6
   Turn the risen dough out onto a floured surface and cut it into two equal pieces.
   ▶ ≈2:03
7. 7
   Roll one portion of dough into a log and place it in the center of a greased dove-shaped Colomba mold (or a homemade one shaped from aluminum foil if you don't have a mold).
   ▶ ≈2:09
8. 8
   Cut the remaining dough portion into two pieces and place one on each side of the center log to form the dove's wings.
   ▶ ≈2:27
9. 9
   Lightly spray the top of the dough with oil before covering with plastic wrap so it won't stick as it rises; let rise for about an hour, until it reaches the top of the mold.
   ▶ ≈2:41
10. 10
    Make the glaze: whisk the egg white until frothy, then mix in sugar and ground almonds.
    ▶ ≈3:06
11. 11
    Gently spread the glaze over the top of the dough without deflating it, then sprinkle with pearl sugar and dot with whole almonds.
    ▶ ≈3:13
12. 12
    Bake in an oven preheated to 350°F until golden brown, then it's done.
    ▶ ≈3:36