Colomba di Pasqua (Italian Easter Dove Bread)
A traditional Italian Easter sweet bread, shaped like a dove, enriched with candied orange peel and topped with pearl sugar and almonds.
Ingredients
- •75 gram strong bread flour
- •40 ml water, lukewarm
- •0.5 gram instant dry yeast
- • all of the Biga
- •75 gram strong bread flour
- •20 gram granulated sugar
- •2 gram instant dry yeast
- •1 large egg yolk
- •25 ml water, lukewarm
- •20 gram unsalted butter, softened
- • all of the First Dough
- •150 gram strong bread flour
- •60 gram granulated sugar
- •2 large egg yolks
- •1 large whole egg
- •80 gram unsalted butter, very soft
- •3 gram fine sea salt
- •1 teaspoon vanilla extract
- •1 tablespoon orange zest
- •75 gram candied orange peel, finely diced
- •40 gram blanched almonds, finely ground
- •60 gram powdered sugar
- •1 large egg white
- •1 teaspoon cornstarch
- •0.5 teaspoon almond extract (optional)
- •2 tablespoon pearl sugar
- •15 whole blanched almonds
Instructions
- 1.
Prepare the Biga (Pre-ferment): In a medium bowl, combine the 75g strong bread flour, 40ml lukewarm water, and 0.5g instant dry yeast. Mix until just combined and shaggy. Cover the bowl with plastic wrap and let it ferment at room temperature (around 20-22°C / 68-72°F) for 8-12 hours, or until it has doubled in size, is bubbly, and smells slightly alcoholic.
- 2.
Prepare the First Dough: In the bowl of a stand mixer fitted with a dough hook, combine the risen biga, 75g strong bread flour, 20g granulated sugar, 2g instant dry yeast, 1 large egg yolk, and 25ml lukewarm water. Knead on low speed for about 8-10 minutes, until the dough comes together and is somewhat smooth.
- 3.
Gradually add the 20g softened unsalted butter, a small piece at a time, continuing to knead until each addition is fully incorporated before adding the next. The dough should become smooth, elastic, and pull away from the sides of the bowl. This may take another 5-7 minutes.
- 4.
Transfer the first dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (around 26-28°C / 78-82°F) for 2-3 hours, or until it has at least doubled in size.
- 5.
Prepare the Second Dough: Add the risen first dough to the stand mixer bowl (no need to clean it). Add 150g strong bread flour, 60g granulated sugar, 2 large egg yolks, 1 large whole egg, 3g fine sea salt, 1 teaspoon vanilla extract, and 1 tablespoon orange zest. Knead on low speed for 10-12 minutes until the dough is smooth and elastic.
- 6.
Begin adding the 80g very soft unsalted butter, a small piece at a time, kneading thoroughly after each addition until fully absorbed. This process is crucial for developing the rich texture and can take 15-20 minutes. The dough should be very soft, shiny, and elastic, passing the 'windowpane test' (a small piece of dough can be stretched thin enough to see light through it without tearing).
- 7.
Once the butter is fully incorporated and the dough is developed, add the 75g finely diced candied orange peel. Mix on very low speed for just 1-2 minutes, or until the fruit is evenly distributed. Be careful not to overmix at this stage.
- 8.
Shape and Second Rise: Gently remove the dough from the bowl and form it into a smooth ball. Place the dough into a 300-400g paper Colomba mold (ensure it's designed for this size). Cover the mold loosely with plastic wrap or a clean kitchen towel.
- 9.
Let the dough rise in a warm, draft-free place (again, around 26-28°C / 78-82°F) for 3-5 hours, or until it has risen to about 1 cm (0.5 inch) below the rim of the mold. The dough should look puffy and light.
- 10.
Prepare the Almond Glaze and Preheat Oven: About 30 minutes before the end of the second rise, preheat your oven to 175°C (350°F). For the glaze, in a small bowl, whisk together the 40g finely ground blanched almonds, 60g powdered sugar, 1 large egg white, 1 teaspoon cornstarch, and 0.5 teaspoon almond extract (if using) until smooth and creamy.
- 11.
Apply Topping and Bake: Once the colomba has risen sufficiently, gently spread the almond glaze evenly over the top of the dough using a spatula or the back of a spoon, being careful not to deflate the dough. Sprinkle generously with 2 tablespoons of pearl sugar and arrange the 15 whole blanched almonds on top.
- 12.
Bake for 40-50 minutes, or until the colomba is deep golden brown on top and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil.
- 13.
Cooling: Carefully remove the colomba from the oven. If your mold allows, insert two long skewers through the base of the mold and hang it upside down between two elevated surfaces (like chairs or sturdy cans) to cool completely. This prevents the delicate structure from collapsing. If not possible, cool upright on a wire rack for at least 2-3 hours before slicing.
- 14.
Once completely cool, the Colomba di Pasqua is ready to serve. Store in an airtight container at room temperature for up to 5 days.
Tips
- 💡A stand mixer with a dough hook is highly recommended for kneading this rich dough, as it requires extensive development.
- 💡Do not rush the rising times. The long fermentation is crucial for developing the characteristic flavor and texture of Colomba.
- 💡Maintain consistent warm temperatures during rising to ensure optimal yeast activity. A proofing box or oven with a 'bread proof' setting is ideal.
- 💡Ensure your butter is very soft for the second dough; this helps it incorporate smoothly without tearing the gluten structure.
- 💡Avoid overmixing after adding the candied orange peel to prevent breaking them down and coloring the dough.
- 💡Cooling upside down is a traditional technique for panettone and colomba to maintain their airy structure. If your mold doesn't allow for skewers, simply cool upright on a wire rack, but be aware of potential slight settling.
Recipe from TheCookbook.ai
Created by Shannon Williams