I usually do Colomba di pasqua for Easter, but this year I decided to do something different. I cracked open Cresci and tried the Gubana recipe. here it is fresh out the oven.
http://farm4.static.flickr.com/3624/3427672976_1df8cb60b7_o.jpg
http://farm4.static.flickr.com/3664/3427672414_9b54778641_o.jpg
thought I would add a picture of one before I put it into the oven
http://farm4.static.flickr.com/3409/3427047629_8919394c63_o.jpg
don't know how it tastes yet, haven't made my mini one to try. these going out to family and friends. will show the crumb soon.
cut open one, but could not get a good picture of the crumb. here is what I have
http://farm4.static.flickr.com/3664/3427991622_969e59b4dc_o.jpg
it did taste good, maybe a little too sweet for me. My fault it called for apricot puree, but I used preserves. has a wonderful thready crumb like a well kneaded brioche. will make again probably
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
Well they turned
out beautiful. I'm sure they are as good as they look.
gorgeous !
So tell me please how much did you alter the recipe to get a volume that you could make at home ? I still have not ordered the book. I am wondering how much I will have to reduce the volume and how difficult that will be. Are all the measurements in weights/grams? I am used to making 8# of dough by hand on a regular basis just to give you a frame of reference. Have you had any problem doing a recalculation? Anything you can tell me to encourage or discourage the purchase would be appreciated. Caroline
hope this helps with your cresci inquiry
I have an 8qt electrolux dlx that can hold up to 5 lbs of flour, so I try to reduce the recipe until the total flour weight is around 2000 grams or 4 1/2 pounds. I didn't feel like making a huge amound of Gubana so I used 1/4 the recipe and it yielded 2700 grams of dough or almost six pounds, most the recipes are larger than the Gubana recipe, so you will probably have to use 1/5 or 1/6 the recipe. Yes all the recipes are in grams but that makes it even easier to divide the recipe.
thank you
I appreciate the info. I have a 6qt KA so would have to reduce further. May really not be worth it to get this particular book. Thanks for posting. Yours are really lovely. I did see several other recipes for gubana on the web. Interesting that some use a strudel type dough and others the yeast. Always something new to try. c