📝 About This Recipe
The Colomba di Pasqua is a magnificent, dove-shaped leavened bread that serves as the quintessential symbol of peace and springtime in Italy. This artisanal masterpiece features a rich, buttery crumb studded with candied orange peel, topped with a signature crunchy pearl sugar and almond glaze. Achieving its cloud-like texture requires patience and high-quality ingredients, making it a rewarding labor of love for any home baker.
🥗 Ingredients
The First Dough (Biga/Starter)
- 1 cup Bread Flour (high-protein or Tipo 00)
- 1/2 cup Warm Water (approx 100°F/38°C)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
The Final Dough
- 3 cups Bread Flour (plus extra for dusting)
- 3/4 cup Unsalted Butter (softened to room temperature)
- 3/4 cup Granulated Sugar
- 4 Egg Yolks (from large eggs, room temperature)
- 1/2 cup Whole Milk (lukewarm)
- 1 cup Candied Orange Peel (finely diced)
- 1 tablespoon Vanilla Bean Paste (or pure vanilla extract)
- 1 tablespoon Honey (wildflower or acacia)
- 1 teaspoon Sea Salt (fine grain)
The Glaze and Topping
- 2 Egg Whites (reserved from dough eggs)
- 1/2 cup Almond Flour
- 1/2 cup Superfine Sugar
- 1/4 cup Whole Raw Almonds (unpeeled)
- 3 tablespoons Pearl Sugar (for decoration)
👨🍳 Instructions
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1
Prepare the starter: In a small bowl, dissolve the yeast in warm water. Mix in 1 cup of flour until a smooth ball forms. Cover with plastic wrap and let it rise in a warm, draft-free spot for 2 hours or until doubled in size.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the risen starter with the lukewarm milk and half of the remaining bread flour. Mix on low speed until combined.
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3
Add the egg yolks one at a time, followed by the sugar, honey, vanilla, and salt. Continue mixing until the ingredients are fully incorporated.
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4
Gradually add the remaining flour. Once the flour is absorbed, begin adding the softened butter, one tablespoon at a time, allowing each piece to be fully incorporated before adding the next.
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5
Knead the dough on medium-low speed for about 10-12 minutes. The dough should become silky, elastic, and pull away cleanly from the sides of the bowl (the 'windowpane' test is a great indicator here).
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6
Gently fold in the candied orange peel by hand or on the lowest mixer setting until evenly distributed through the dough.
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7
Place the dough in a lightly greased large bowl, cover tightly, and let it rise in a warm place for 3-4 hours, or until tripled in volume.
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8
Turn the dough onto a lightly floured surface. Divide it into two pieces: one slightly larger for the body and one smaller for the wings. Shape them into logs and place them into a traditional 1kg (2.2lb) dove-shaped paper mold, forming a cross shape.
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9
Cover the mold with a clean kitchen towel and let it rise a final time for 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 together the egg whites, almond flour, and superfine sugar until a thick paste forms.
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11
Gently spread or pipe the glaze over the top of the risen dough, being careful not to deflate it. Sprinkle generously with whole almonds and pearl sugar.
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12
Bake for 50-55 minutes. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes. The Colomba is done when a skewer inserted into the center comes out clean or the internal temperature reaches 190°F (88°C).
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13
Crucial Step: Remove from the oven and immediately pierce the bottom of the bread (through the paper mold) with two long metal skewers. Hang the Colomba upside down between two chairs or large pots for at least 4 hours to prevent the delicate structure from collapsing as it cools.
💡 Chef's Tips
Use high-quality candied orange peel; avoid the generic supermarket tubs which can be bitter and hard. Ensure your butter and eggs are truly at room temperature to maintain a stable emulsion in the dough. If you don't have a dove mold, you can use a large Bundt pan, though the 'upside-down' cooling method won't be possible. Be patient with the rises; enriched doughs like this take much longer to lift due to the high fat and sugar content. For the best flavor, make the dough a day in advance and let the first rise happen slowly in the refrigerator overnight.
🍽️ Serving Suggestions
Serve thick slices alongside a glass of chilled Vin Santo or Moscato d'Asti. Top a slice with a dollop of fresh mascarpone cream whisked with a touch of honey. Lightly toast leftovers the next morning and spread with high-quality salted butter. Pair with a strong espresso or a creamy cappuccino for a traditional Italian Easter breakfast. Serve as a centerpiece dessert with a bowl of fresh spring strawberries.