Colombo Di Pasgua
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Sugar||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Grated lemon peel||2 Tablespoon|
|Warm milk||1⁄2 Cup (8 tbs) (About 110)|
|All-purpose flour||5 1⁄2 Cup (88 tbs), unsifted|
|Canned almond paste||4 Ounce (4 To 5 Tablespoons Or Half An 8 Ounce Can)|
|Egg white||1 , slightly beaten|
|Sugar||1⁄4 Cup (4 tbs)|
In a small bowl, dissolve yeast in water.
In a large bowl, beat together butter, sugar, lemon peel, vanilla, and salt until fluffy.
Beat in eggs and egg yolks, 1 at a time.
Mix in milk and dissolved yeast; then gradually beat in 4 1/2 cups of the flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down; knead briefly on lightly floured board to release air.
Divide in half and shape each half into a smooth ball.
In center of a greased 14 by 17-inch baking sheet, flatten 1 dough ball and roll out across narrow dimension of pan to make an oval about 11 inches long and 6 inches wide.
On a floured board, roll out other ball of dough to make a softly outlined triangle about 16 inches tall and 8 inches across the base.
Lay triangle across oval.
Fold over narrow end to make head; pinch firmly to form beak.
Fold wide end in the opposite direction to make tail; gently pull tail into fan shape and cut into 5 strips to simulate feathers.
Pinch off 26 pieces of almond paste and press an almond into each; then press into wings.
Let rise in a warm place until puffy (about 25 minutes).
Brush gently with beaten egg white and sprinkle wings generously with sugar.
Bake in a 350° oven for about 40 minutes or until bread is richly browned€”cover with foil the last 15 minutes.
Cool on rack.