📝 About This Recipe
The Colomba di Pasqua is Italy’s iconic herald of spring, a cloud-like leavened cake shaped like a dove to symbolize peace. This artisanal masterpiece features a rich, buttery crumb studded with fragrant candied orange peel and topped with a signature crunchy almond glaze and pearl sugar. While it requires patience and a gentle touch, the result is a sophisticated, aromatic bread that far surpasses any store-bought version.
🥗 Ingredients
The First Dough (Biga)
- 1 1/4 cups Bread Flour (high protein/Manitoba flour preferred)
- 1/2 cup Whole Milk (lukewarm, about 105°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
The Main Dough
- 2 1/2 cups Bread Flour (sifted)
- 3/4 cup Granulated Sugar
- 3/4 cup Unsalted Butter (very soft, high-quality)
- 4 large Egg Yolks (room temperature)
- 1 tablespoon Honey (wildflower or orange blossom)
- 2 teaspoons Vanilla Bean Paste (or extract)
- 1 tablespoon Orange Zest (freshly grated)
- 1/2 teaspoon Salt (fine sea salt)
- 1 cup Candied Orange Peel (finely diced, high-quality)
The Almond Glaze and Topping
- 2 large Egg Whites (room temperature)
- 1/2 cup Almond Flour (finely ground)
- 1/2 cup Granulated Sugar (for the glaze)
- 1/4 cup Whole Raw Almonds (unpeeled)
- 2 tablespoons Pearl Sugar (or coarse sanding sugar)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Prepare the starter (Biga): In a small bowl, whisk the lukewarm milk and yeast. Stir in 1 1/4 cups flour until a smooth ball forms. Cover with plastic wrap and let rise in a warm, draft-free spot for 2 hours or until doubled.
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2
Transfer the risen starter to the bowl of a stand mixer fitted with the dough hook. Add the 4 egg yolks, honey, vanilla, and orange zest. Mix on low speed until combined.
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3
With the mixer running, gradually add the remaining 2 1/2 cups of flour and the sugar. Knead on medium-low speed for about 5-8 minutes until the dough becomes elastic and starts to pull away from the sides.
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4
Add the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This 'emulsification' process is key to a silky texture.
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5
Add the salt and continue kneading for another 10 minutes. The dough should be very smooth, shiny, and pass the 'windowpane test' (you can stretch a small piece thin enough to see light through it without it tearing).
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6
Gently fold in the candied orange peel by hand or on the lowest mixer setting until evenly distributed.
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7
Place the dough in a large buttered bowl, cover tightly, and let it rise in a warm place for 3-4 hours, or until tripled in size. For better flavor, you can let it rise for 2 hours and then refrigerate overnight.
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8
Turn the dough onto a lightly floured surface. Divide it into two pieces: one slightly larger for the body (about 2/3) and one for the wings (1/3). Shape the larger piece into a log and place it in the center of a 750g or 1kg Colomba paper mold. Divide the smaller piece in two and place them on either side to form the wings.
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9
Cover the mold with a clean cloth and let rise for another 2-3 hours until the dough reaches the top edge of the mold.
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10
Preheat your oven to 350°F (175°C). Prepare the glaze by whisking the egg whites, almond flour, and 1/2 cup granulated sugar together until a thick paste forms.
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11
Carefully spread or pipe the glaze over the top of the risen dough, being careful not to deflate it. Sprinkle with whole almonds, pearl sugar, and a light dusting of powdered sugar.
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12
Bake for 50-55 minutes. If the top browns too quickly, tent loosely with foil after 30 minutes. The internal temperature should reach 195°F (90°C) when done.
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13
Remove from the oven. For the most authentic texture, skewer the base of the cake with long metal needles and hang it upside down between two chairs for 4-6 hours to prevent the center from collapsing as it cools.
💡 Chef's Tips
Use high-protein bread flour or Italian 'Farina 00 Rinforzata' to ensure the dough can support the heavy butter and sugar. Ensure your butter is truly soft (mayonnaise consistency) but not melted for proper incorporation. Don't rush the rises; a slow, warm rise is essential for the characteristic airy 'honeycomb' crumb. If you don't have a Colomba mold, you can use a large Bundt pan, though the shape will be traditional rather than symbolic. Always use high-quality candied fruit; avoid the neon-colored supermarket varieties for a sophisticated flavor.
🍽️ Serving Suggestions
Serve at room temperature with a glass of chilled Moscato d'Asti or Vin Santo. Lightly toast a slice and spread with a thin layer of mascarpone cheese or pistachio cream. Pair with a strong espresso or a creamy cappuccino for an authentic Italian Easter breakfast. Leftovers make the most incredible French Toast you will ever experience. Serve alongside a bowl of fresh spring strawberries macerated in a little balsamic vinegar and sugar.