I learned two years ago, that there exist a Easterbread called Colomba, when my italian collegue brought one from Italy after easter holidays with her parents. With this incredibly soft texture of the crumb unter a sugar crust it was one of the delicouse things I ever tested. To sad that my collegue did not bake at all, so she had no recipe for me.
But from that point on I wish to bake a colomba. But I learned very fast, that it is nearly impossible to get a colomba papermold in Germany (and i do not plan to buy 100 papermolds, just for baking one or two colombas per year) Continue reading