📝 About This Recipe
A magnificent symbol of peace and renewal, the Colomba Pasquale is Italy’s beloved Easter counterpart to the Christmas Panettone. This golden, cloud-like brioche is enriched with high-quality butter and fragrant candied orange peel, then topped with a signature crunchy almond glaze and pearl sugar. Mastering this bread is a labor of love that rewards you with an incredibly light, aromatic crumb and a sophisticated sweetness that defines the Italian spring season.
🥗 Ingredients
The First Dough (Primo Impasto)
- 250 grams Manitoba or High-Protein Bread Flour (sifted)
- 125 ml Warm Water (around 30°C/86°F)
- 7 grams Active Dry Yeast (or 20g fresh yeast)
- 70 grams Unsalted Butter (softened at room temperature)
- 70 grams Granulated Sugar
- 2 Egg Yolks (large, room temperature)
The Second Dough (Secondo Impasto)
- 150 grams Manitoba or High-Protein Bread Flour
- 70 grams Unsalted Butter (very soft)
- 50 grams Granulated Sugar
- 3 Egg Yolks (large)
- 1 tablespoon Honey (acacia or wildflower)
- 1 Vanilla Bean (seeds scraped)
- 2 tablespoons Orange Zest (freshly grated)
- 4 grams Salt (fine sea salt)
- 150 grams Candied Orange Peel (high-quality, cubed)
The Glaze and Topping
- 2 Egg Whites (reserved from dough eggs)
- 50 grams Almond Flour
- 50 grams Granulated Sugar (for the glaze)
- 30 grams Whole Raw Almonds (unpeeled)
- 3 tablespoons Pearl Sugar (for decoration)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
-
1
Prepare the First Dough: In a stand mixer fitted with the dough hook, dissolve the yeast and sugar in warm water. Add the flour and egg yolks, mixing on low speed until a shaggy dough forms.
-
2
Incorporate the butter for the first dough one tablespoon at a time, ensuring each piece is absorbed before adding the next. Knead for 10-15 minutes until smooth and elastic. Place in a bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 8-12 hours (or until tripled in volume).
-
3
Prepare the Second Dough: Deflate the risen first dough and return it to the mixer. Add the flour, sugar, honey, vanilla seeds, orange zest, and salt. Mix on low speed until combined.
-
4
Add the 3 egg yolks one by one, allowing the dough to regain its structure after each addition. The dough should look shiny and start pulling away from the sides.
-
5
Slowly add the second portion of softened butter (70g). Continue kneading for about 20 minutes. This long kneading time is crucial for the 'stringy' texture characteristic of Italian holiday breads.
-
6
Gently fold in the candied orange peel on the lowest speed just until evenly distributed. Do not overmix at this stage.
-
7
Let the dough rest on a lightly floured surface for 30 minutes. Divide the dough into two pieces: one slightly larger for the body of the dove and one smaller (divided in two) for the wings.
-
8
Shape the pieces into logs and place them into a 1kg Colomba paper mold. Lay the body log down the center and the wing logs on the sides. Cover with a damp cloth and let rise for 4-6 hours until the dough reaches the top edge of the mold.
-
9
Preheat your oven to 170°C (340°F). While the oven heats, whisk the egg whites, almond flour, and 50g sugar together to create a thick, spreadable glaze.
-
10
Gently spread the glaze over the top of the risen dough using a spoon or piping bag, being careful not to deflate it. Sprinkle generously with whole almonds, pearl sugar, and a light dusting of powdered sugar.
-
11
Bake for 50-60 minutes. If the top browns too quickly, tent loosely with foil after 30 minutes. The Colomba is done when a long skewer comes out clean or the internal temperature reaches 92°C (198°F).
-
12
Crucial Step: Once removed from the oven, pierce the bottom of the cake (through the paper mold) with two long metal skewers and hang it upside down between two chairs or pots. This prevents the delicate structure from collapsing while cooling. Cool for at least 6 hours.
💡 Chef's Tips
Always use 'Manitoba' or a very high-protein bread flour to support the heavy amounts of fat and sugar. Ensure all ingredients, especially eggs and butter, are at room temperature to maintain a stable emulsion. Don't rush the rising times; the slow fermentation is what creates the complex flavor and airy texture. If you don't have a Colomba mold, you can shape it into a simple oval, but the traditional paper mold helps the cake climb and breathe. Use high-quality artisan candied fruit; cheap supermarket varieties can be overly hard and syrupy.
🍽️ Serving Suggestions
Serve at room temperature with a glass of chilled Moscato d'Asti or Vin Santo. Pair a thick slice with a dollop of fresh mascarpone cream or whipped ricotta sweetened with honey. Enjoy for breakfast alongside a hot cappuccino or caffe latte. Leftover slices make the world's most luxurious French toast on Easter Monday. Lightly toast a slice and serve it with a smear of high-quality apricot preserves.