Colomba Di Pasqua (Italian Easter Bread) Recipe
While panettone is an Italian staple around Christmas, during Easter season, it's all about the colomba di Pasqua. The sweet bread is traditionally studded with dried fruit, formed into the shape of a dove (or, in Italian, "colomba"), and topped with sugar and almonds. It's delicious drizzled with heavy cream or honey, and enjoyed alongside a strong cup of coffee. Be warned, though, this is very much a special project with multiple hours-long rest periods. Just think of it as a reminder of Easter: Sometimes, a proper rise requires a few days.
This recipe is courtesy of King Arthur Flour.
Colomba Di Pasqua (Italian Easter Bread) Recipe
While panettone is an Italian staple around Christmas, during Easter season, it's all about the colomba di Pasqua.
Prep Time
19
hours
Cook Time
35
minutes
Servings
10
Servings
Total time: 19 hours, 35 minutes
Ingredients
- For the biga (overnight starter)
- 1 cup all-purpose flour
- ½ cup cool water
- ⅛ teaspoon instant yeast
- For the dough
- 2 ¼ cup all-purpose flour
- 1 ¼ teaspoon salt
- 1 tablespoon instant yeast
- ⅓ cup granulated sugar
- ¼ cup (4 tablespoons) butter, room temperature
- 2 large eggs
- 1 egg yolk
- ⅛ teaspoon Fiori di Sicilia (or 2 teaspoons vanilla extract + ⅛ teaspoon orange oil)
- 1 large orange, zested
- 1 cup dried fruit
- For the topping
- 1 large egg white
- 3 tablespoons almond flour
- 2 tablespoons granulated sugar
- 2 tablespoon sliced almonds
- 5 teaspoons pearl sugar
Directions
- The night before you want to make the bread, mix together all the ingredients for the overnight starter in a medium bowl.
- Cover the bowl with a tea towel, and leave to sit at room temperature for 15 hours.
- The next day, combine together the bubbly overnight starter with the flour, salt, instant yeast, sugar, butter, eggs, egg yolk, and Fiori di Sicilia.
- Using the dough hook on your electric mixer, knead the dough for about 12 minutes at medium speed. Stop the machine every 3 minutes to scrape the dough off the bottom and sides of the mixing bowl. When the dough has been kneaded enough, it will be elastic and satiny, and will be starting to leave the sides and base of the bowl. It won't be forming a smooth ball.
- Knead in the orange zest and dried fruit until evenly dispersed.
- Cover the bowl with a tea towel, and leave it to rise at room temperature for 2 hours.
- Divide the dough in two pieces, one slightly larger than the other. Shape the larger piece into a 10-inch log with a tapered end. Shape the smaller piece into a 7-inch log.
- Place the 10-inch log lengthwise on a parchment-lined baking sheet. Using the edge of your hand, make a crease in the center of the dough. Lay the shorter log crosswise over the longer one, covering the crease in the center.
- Shape the shorter log into the dove's wings by pulling both end of it into crescent shapes.
- Cover the shaped loaf with a tea towel, and set aside to rise at room temperature until it's puffy, about 1-2 hours.
- Preheat the oven to 375 F.
- Make the topping by mixing the egg white, ground almonds, and sugar together. Generously paint this glaze all over the risen dough. Sprinkle the almonds and sugar on top of the glaze.
- Bake the loaf in the preheated oven for 15 minutes.
- Reduce the oven to 350 F and bake for an additional 10 minutes.
- Cover the loaf with foil and bake it for a further 10 minutes. The finished loaf will be golden-brown.
- Remove the bread from the oven, and place it on a wire rack to cool.
- Once cooled, serve in thin slices, with the option of drizzling it with heavy cream or honey.
Nutrition
| Calories per Serving | 326 |
| Total Fat | 8.5 g |
| Saturated Fat | 3.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 63.9 mg |
| Total Carbohydrates | 55.7 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 20.0 g |
| Sodium | 287.5 mg |
| Protein | 8.2 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
