Colomba pasquale

Make a biga of water, flour and a tiny bit of yeast; leave 16 to 24 hours.

Next day, in a stand mixer combine flour, salt, sugar, instant yeast, vanilla, orange zest and golden raisins.

Add the biga, eggs and milk and knead a few minutes until it starts to come together.

Add softened butter while kneading until a sticky dough forms.

Cover and let rise a few hours, up to four, until doubled.

Turn onto a floured surface and cut into two equal pieces.

In a sprayed dove-shaped mold (or a foil form on a baking sheet), lay one half rolled into a log down the center; cut the other half in two for the wings.

Spray the top, cover with plastic and let rise about another hour, until it reaches the top of the mold.

Whisk an egg white until frothy, mix in sugar and ground almonds for the glaze.

Spread the glaze gently over the top without deflating the dough; sprinkle with pearl sugar and dot with whole almonds.

Bake at 350 until golden brown.