Colomba Pasquale

1. Sift the flour into a bowl, mix with the salt and make a “well” in the center. Crumble the yeast into the well and mix with 1 tsp sugar and water to form a pre-ferment. Cover and let the dough rise in a warm location for approx. 30 minutes.

2. Add the lemon zest, eggs, the rest of the sugar and butter. Knead everything into a smooth dough, cover with a damp cloth and let rise in a warm location for approx. 1 hour.

3. Using the 24 cm lid, cut out a circle from baking paper.

4. Shape ¼ of the dough into 2 balls and shape them into 2 wings. To make the bird’s body, shape the rest of the dough into a roll that tapers off at the ends. Arrange all the pieces on the baking paper to form a pigeon and leave to rise for another 1 hour, covered with a damp cloth.

5. Meanwhile, blend the egg whites with the sugar (not stiff) to create the glaze and stir in the ground almonds.

6. Place the pot on the Navigenio and heat on level 6 up to the roasting window, place on a heat-resistant surface and place the prepared pigeon by the help of the baking paper into the pot.

7. Brush with glaze, decorate with the raisins for the eyes, as well as coarse sugar and almond.

8. Place the Navigenio overhead and switch to the small level, bake for approx. 9 minutes. Switch off the Navigenio and bake until done for approx. 10 minutes using the residual heat.