Colomba Pasquale (Easter Panettone)
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Recipe Overview
Overview
Colomba Pasquale, the Easter version of panettone, is a delightful Italian bread that captures the essence of spring with its sweet flavors and festive appearance. The recipe begins with a biga, a starter that ferments overnight, enhancing the bread’s flavor and texture. This step is crucial, as it sets the foundation for the final product.
As you mix the dough, the combination of whole milk, eggs, and soft butter creates a rich and sticky mixture that will rise beautifully. The addition of candied orange and golden raisins not only adds sweetness but also a burst of color, making it visually appealing. The dough is then shaped and allowed to rise again, ensuring a light and airy texture.
The crowning glory of this bread is its topping, made from egg whites, ground almonds, and pearl sugar. This layer not only adds a delightful crunch but also gives the Colomba its signature look. Once baked to a golden perfection, the aroma fills the kitchen, promising a delicious treat.
This Easter bread is not just a recipe; it’s a tradition that brings families together. Whether enjoyed with coffee or as a dessert, Colomba Pasquale is sure to become a cherished part of your holiday celebrations.
Recipe Details
Steps & Tips
Gather whole milk, eggs, candied orange, golden raisins, flour, salt, granulated sugar, biga, unsalted butter, instant yeast, and an orange.
Prepare biga the night before by mixing water, flour, and a pinch of yeast, then let it rest for 16 hours.
Tip: Let the biga rest at room temperature for 16 hours for better flavor and rise.
In a standing mixer, combine all dry ingredients including flour, sugar, salt, instant yeast, and orange zest.
Tip: Using instant yeast allows for faster rising without activation.
Add milk, eggs, and butter to the dry mixture and mix until combined.
Knead the dough in the mixer on medium speed for 5-6 minutes until sticky.
Tip: Avoid adding extra flour to keep the dough from becoming too dense.
Transfer the dough to a buttered bowl.
Cover the bowl with plastic wrap and let it rise for a couple of hours until doubled.
Tip: Using the oven with the light on creates a warm environment for rising dough.
Prepare a colomba mold or create one using aluminum foil and cans.
Deflate the risen dough using a fork and transfer it to a surface.
Shape the dough without adding extra flour and place it in the mold.
Cover the dough and let it rise again for a couple of hours until it reaches the top of the mold.
Prepare the topping by whisking an egg white and mixing in ground almonds and sugar.
Tip: Spray plastic wrap with nonstick spray to prevent sticking.
Gently apply the topping mixture on the dough and sprinkle with pearl sugar and whole almonds.
Tip: Gently place almonds on top to avoid deflating the dough.
Bake in a preheated oven at 350°F for 35-40 minutes.
Tip: Check for a beautiful bronze color on top and ensure the sides and bottom are not burned.
Let the colomba cool for half an hour before removing from the mold.
Tip: Spray the mold with nonstick spray to prevent sticking.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Colomba Pasquale is traditionally shaped like a dove, symbolizing peace.
- •The biga starter is essential for developing flavor and texture in the bread.
- •Using instant yeast allows for a quicker rise without activation.
- •The topping of ground almonds and pearl sugar adds a delightful crunch.
