Colomba pasquale

Step 1: Mix 1 ⅛ lb strong white bread flour, ⅓ oz fast-action dried yeast, 4 oz caster sugar and 1 tsp salt. Add ¾ cup whole milk, 3 eggs, 2 egg yolks, the zest of 1 orange and 1 tsp vanilla extract and knead in a mixer with the dough hook for 10 minutes, until smooth and stretchy.

Step 2: Add 5 ½ oz butter a spoonful at a time, kneading until each piece is absorbed, then knead for 8 more minutes, until the dough is glossy and pulls away from the bowl. Mix in 5 ½ oz candied orange peel. Common mistake: adding cold butter or all at once; the dough breaks and turns greasy.

Step 3: Cover and leave in the fridge overnight, for 10–12 hours.

Step 4: Shape the cold dough into a thick log for the body and a shorter log for the wings, laying them in a cross in a 1 kg colomba paper mould (or a 24 cm round tin lined with paper). Cover and leave in a warm place for 3–4 hours, until risen to the top of the mould.

Step 5: Heat the oven to 350°F (325°F fan). Whisk 1 egg white, 2 ⅛ oz caster sugar and 1 oz ground almonds and brush gently over the top. Scatter with 1 oz whole almonds and 2 tbsp pearl sugar.

Step 6: Bake for 45–50 minutes, covering with foil if it browns too fast, until a skewer in the centre comes out clean and it reaches 198°F inside. Cool completely on a rack.