Colomba Pasquale



For the Frosting:


In a large bowl, place all the dough ingredients, except the candied mixed fruit, mix until getting a soft dough.

Place in a lightly floured surface and knead in the candied fruit, mix until getting an uniform soft dough.

Place in a bowl, cover and let it raise in a warm place for around 2 hours.

After this time, turn the dough into a work surface and divide it into two, then one of the half into two again (meke two small logs from it) (this will be used for making the wings)

With the half we've complete, make a long log (it will be the body).

Place the longest log lengthwise on a lightly greased baking sheet, then ley the shorter ones on both sides lengthwise too.

Cover and let it rise for 2 hours more.

Meanwhile in a food proccesor place all the nuts until getting a flour consistency.

In a bowl, whisk the egg whites until fluffy, add the sugar and the nuts, along with the almond extract.

Cover the bread with this frosting and bake in a previously pre-heated oven at 180°C for 60 minutes or until golden brown.