Traditional Italian Easter Bread: Colomba di Pasqua
Recipe Overview
Overview
The process of making Colomba di Pasqua is both intricate and rewarding. Starting with a flavoring paste of butter, sugar, and orange zest, the dough is enriched with egg yolks and fresh yeast, creating a rich and flavorful base. Kneading the dough until smooth is crucial, as it helps develop the gluten structure necessary for the bread’s texture.
After allowing the dough to ferment, it is shaped into a dove, a symbol of Easter, and left to rise again before baking. The final touch is a sweet glaze made from cornstarch and almond flour, which adds a delightful crunch when baked. The addition of pearl sugar and almonds not only enhances the visual appeal but also adds a lovely texture to each bite.
This bread is best enjoyed fresh, but it can also be frozen to preserve its delightful flavor. The Colomba di Pasqua is not just a treat for the taste buds; it’s a beautiful centerpiece for any Easter celebration, embodying the spirit of the holiday with its symbolic shape and rich flavors.
Recipe Details
Steps & Tips
Weigh salt, sugar, unsalted butter, and grate an orange.
In a large bowl, add strong white flour, vanilla, malt extract, cold egg yolks, cold milk, and fresh yeast.
Mix the ingredients with a fork, then knead with hands until smooth.
Place the dough in a bowl and let it ferment for about one hour in the oven with the light on.
Tip: Let the dough ferment in the oven with the light on for optimal rising.
Mix softened butter with salt, sugar, and orange zest.
Tip: Degass the dough before adding the butter paste for better texture.
Return the dough to the bowl and let it rise in the oven for another hour.
Remove the dough from the oven, degass it, and add half of the butter paste.
Add the second half of the butter paste to the risen dough.
Tip: Poke the dough to assert dominance and ensure even rising.
Chop the orange peel while the dough rises.
Place the dough in the fridge for 8 to 24 hours.
Tip: Use dove-shape paper molds for traditional baking.
Divide the dough into two equal parts for the molds.
Flatten each piece of dough into a rectangle and cover with a cloth.
Cut about 1/4 of each dough rectangle.
Roll the largest piece into a cylinder and do the same with the smaller pieces.
Place the largest piece in the mold for the body and the smallest for the wings.
Cover the molds with a cloth and place them in the oven for final fermentation.
Start heating the oven while preparing the glaze.
Tip: Mix the glaze ingredients well to ensure a smooth coating.
In a bowl, add cornstarch, coarse sugar, and almond flour, then mix well.
Mix in the egg whites to combine with the glaze ingredients.
Spoon the glaze over the doves carefully.
Tip: Spoon the glaze carefully to avoid deflating the dough.
Add pearl sugar and whole almonds on top of the glaze.
Bake the doves in a very low oven until done.
Use bamboo skewers to place the doves upside down to cool completely.
Tip: Cover the baked doves with a cloth to prevent moisture loss while cooling.
After a couple of hours, remove the skewers from the cooled doves.
Tip: Consume the bread soon after baking, or freeze it to maintain freshness.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
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 di Pasqua is a traditional Italian bread shaped like a dove, symbolizing peace.
- •The dough for Colomba is similar to panettone, enriched with butter and eggs.
- •This bread is often enjoyed during Easter celebrations in Italy.
- •The glaze made from cornstarch and sugar gives the bread a beautiful finish.
