10 Serves
101 Mins
15 g
61 g
6 g
In a large mixing bowl, combine the flour, sugar, and yeast, then incorporate the eggs and butter to form a soft, elastic dough.
Ingredients, vitamins, and health benefits
Flour
Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
83 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
312 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Fold in the candied orange peel and allow the dough to proof until doubled in size.
Transfer the dough into the dove-shaped Colomba mold and let it rise again.
Top the dough with almonds and bake in the oven until golden brown and cooked through.
Egg
Yeast
Candied Orange Peel
Almonds
Vitamin A
3 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
3 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
83 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
312 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37
g42
g23
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g