Colomba pasquale

   Here's how to prepare at home the colomba pasquale, typical sweet of verona eaten in all regions of Italy since the early 1900s but known already in the 6th century.
200 grams of flour mixed with yeast dissolved in warm water and formed a stick of ideal consistency.
Immerse in a bowl of water (lukewarm) after having made two cross-cutting with a sharp knife.
Then cover with a lid, until the dough is rising as afloat. Then pour on the baking-300 grams of flour, half a tablespoon of salt and grated lemon rind. Stir well, then fontana (a hole in the Center) and place in the centre 150 gr castor sugar, 4 egg yolks, 125 g of butter softened.
    Now knead everything by adding the warm milk. When the pasta is soda, leavened cake cream. the and drained.
Worked the ball around and make it one that you will put to rise in a bowl floured. When will be increased by one third, rovesciatela on the work surface, 40 grams of cream. softened butter and knead it for 10 minutes.
At this point still put the dough to rise until it has doubled its volume. Knead dough again adding more butter and chopped candied Citron and slamming vigorously the dough for 10 minutes.
At this point, split it into two parts: one part you Dove body and with the other wings.
    Cover the dough with a floured cloth and let rise again. Once ready, put it on the plate and molded bakery, spennelando before the Dove with beaten egg. Add the almonds and sugar.
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Bake at 190° but after 10 minutes at 180° having the foresight to cover the dough with a well buttered parchment paper. Simmer for 20 minutes, remove from oven and let cool.