La Colomba (Italian Easter Bread)

For the colomba, put the ingredients of the 1st part (starter) with water and sugar in a bowl, add dry ferment and mix. Let stand for about 10 minutes until it is dissolved.

Add the flour and mix well. Cover with plastic wrap and let rise for about 45 minutes. In the meantime, prepare the food processor with dough hook.

For the 2nd part, put all the ingredients from the 2nd part into the mixing bowl, add the starter dough and let it knead well for about 5 minutes. Then cover the mixing bowl with plastic wrap and let the dough rise for about 1 hour.

For the 3rd part, add all the ingredients from the 3rd part. Let the whole dough knead well on medium speed of the food processor for about 5 minutes.

Again, cover with plastic wrap and let dough rise for about 3 1/2 hours. The volume must have doubled.

For the 4th part, reattach the dough hooks. Mix the water and dry yeast in a small bowl. Let stand for about 10 minutes until everything has dissolved.

Add 180 g flour, half of the butter, sugar and 2 egg yolks. Let the dough knead well for about 3 minutes. Then add 2 egg yolks, milk, vanilla extract and salt.

Let knead well again for 3 minutes. Then add the remaining 90 g butter and the confit orange pieces. Let knead well again for about 5-10 minutes.

Grease two bowls, divide the dough into 2 equal pieces and place in the bowls. Sprinkle with fresh

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