Traditional Italian Colomba di Pasqua Recipe

Ingredients

500g Strong White Bread Flour
7g Fast Action Yeast
100g Caster Sugar
1 tsp Salt
4 Medium Eggs
125ml Warm Milk
150g Unsalted Butter
Zest of 2 Oranges
2 tsp Vanilla Extract
100g Sultanas
100g Candied Citrus Peel
1 Egg Yolk (for glazing)
100g Almonds (for topping)
100g Icing Sugar (for dusting)

Steps and instructions

In a large bowl, mix the flour, yeast, sugar, and salt.
Beat the eggs and warm the milk, then add them to the flour mixture along with the softened butter. Mix until a dough starts to form.
Add the orange zest, vanilla extract, sultanas, and candied citrus peel to the dough. Mix until everything is well incorporated.
Transfer the dough to a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a cloth, and leave it in a warm place to rise for about 2 hours, or until it has doubled in size.
Knock back the dough and shape it into a dove shape, then place it in a Colomba di Pasqua mould.
Leave the dough to rise for another 2 hours, or until it has doubled in size again.
Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
Brush the dough with a beaten egg yolk, sprinkle with almonds and dust with icing sugar.
Bake the Colomba di Pasqua for about 25-30 minutes, or until it is golden brown and a skewer inserted into the middle comes out clean.
Leave the Colomba di Pasqua to cool in the mould, then remove it and dust with more icing sugar before serving.

Tools for making

Large Bowl - A bowl large enough to mix and knead the dough.
Colomba di Pasqua Mould - A special mould used to shape the dough into a dove shape.
Cloth - A clean cloth to cover the dough while it rises.
Floured Surface - A clean surface lightly dusted with flour to knead the dough.
Greased Bowl - A bowl coated with a thin layer of oil or butter to prevent the dough from sticking.
Baking Brush - A brush used to apply the beaten egg yolk on the dough.
Skewer - A thin metal or wooden rod used to test the doneness of the Colomba di Pasqua.
Oven - A kitchen appliance used to bake the Colomba di Pasqua.

Recipe variations

Use whole wheat flour instead of white bread flour for a healthier version.
Add a handful of chopped dark chocolate or chocolate chips to the dough for a chocolate twist.
Replace the sultanas and candied citrus peel with dried cranberries and chopped pistachios for a different flavor combination.
Add a teaspoon of almond extract or a splash of amaretto liqueur for an almond-flavored Colomba di Pasqua.
Try a different glaze by mixing together apricot jam and water, then brush it on the baked Colomba di Pasqua.
Make a savory version by omitting the sugar, sultanas, and candied citrus peel, and instead adding grated cheese, chopped olives, and herbs to the dough.
For a gluten-free option, use a gluten-free flour blend instead of regular flour, and make sure all other ingredients are gluten-free as well.
Add a layer of marzipan or almond paste in the middle of the dough for an extra indulgent Colomba di Pasqua.
Experiment with different toppings such as sliced almonds, pearl sugar, or even a drizzle of melted chocolate.
Make mini Colomba di Pasqua by dividing the dough into smaller portions and shaping them into individual dove shapes.

Recipe overview

This recipe will guide you through the steps to make Colomba di Pasqua - a traditional Italian Easter bread that's shaped like a dove. It's a soft, sweet bread studded with sultanas and candied citrus peel, and topped with a crunchy almond topping. Not only is it delicious, but its dove shape and the warmth of the spices make it a beautiful and symbolic centerpiece for any Easter table. The process is very similar to making any yeast-leavened bread, but with a few additional steps to shape and decorate the loaf. The result is a delightfully fragrant, sweet bread that's perfect for enjoying with a cup of coffee or tea. Enjoy the process and the delicious result!

Common questions

Can I use instant yeast instead of fast action yeast? Yes, you can use instant yeast as a substitute for fast action yeast. However, you may need to adjust the rising time accordingly.
Can I use a different type of flour? While it is recommended to use strong white bread flour for the best results, you can experiment with other types of flour. Just keep in mind that the texture and rise of the Colomba di Pasqua may vary.
Can I omit the sultanas and candied citrus peel? Yes, you can omit the sultanas and candied citrus peel if you prefer. However, they add flavor and texture to the Colomba di Pasqua, so it may alter the final taste.
How should I store the Colomba di Pasqua? Store the Colomba di Pasqua in an airtight container at room temperature for up to 3-4 days. You can also freeze it for longer storage.
Can I make the Colomba di Pasqua in advance? Yes, you can prepare the dough and let it rise overnight in the refrigerator. The next day, shape it, allow it to rise again, and then bake as instructed.
Can I customize the toppings? Absolutely! Feel free to experiment with different toppings such as chopped pistachios, chocolate chips, or powdered cocoa.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the dough ingredients.
Measuring Cups and Spoons - For accurately measuring the ingredients.
Whisk - To beat the eggs and mix the dough.
Baking Mould - A Colomba di Pasqua mould for shaping the dough.
Pastry Brush - To brush the dough with beaten egg yolk.
Oven - To bake the Colomba di Pasqua.
Cooling Rack - For cooling the Colomba di Pasqua after baking.
Sieve - For dusting the Colomba di Pasqua with icing sugar.

Origin stories

Colomba di Pasqua, literally translating to "Easter Dove," is a traditional Italian Easter cake. Its origins date back to the Lombardy region in the 13th century. The story goes that King Alboin, after a victorious battle, received a sweet dove-shaped bread from a young girl. The king was so moved by the symbolic peace offering that he spared the city. Since then, Italians commemorate the Easter holiday with this delightfully sweet, dove-shaped cake, rich with candied citrus peel and studded with almonds. Colomba di Pasqua’s preparation is considered an art form, requiring several hours of care, patience, and precision, truly embodying the spirit of Italian craftsmanship in confectionery.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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