Colomba di Giorilli


I recognise Piergiorgio Giorilli to be a true master of baking. I followed the recipe from Fables de Sucre. For me the first and second dough’s rose very quickly.


Being so soft and light, unfortunately when hanging this dove upside down, it tore open at the wing but other than that mishap this was a perfect colomba di pasqua. I let this mature for a week before slicing into. Of course it was delicious!

Some minor crumb issues.

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