Påskbröd Colomba

Easter bread Colomba

Colomba di Pasqua – Easter's answer to Panettone

As spring approaches in Italy, bakery windows fill with Colomba di Pasqua – a traditional Easter cake shaped like a dove. It’s soft, airy and reminiscent of Panettone, but has its own flavor profile with orange, almond and pearl sugar.

A symbol of the Easter message

Colomba means “dove” in Italian – a universal symbol of peace, hope and renewal. The cake is strongly associated with Easter and is baked all over Italy, from north to south. The recipe originated in Lombardy, but has become a beloved staple throughout the country.

Similar to Panettone – but still unique

Like Panettone, Colomba is based on a rich, yeasted dough that is left to rise in several stages, often for up to 24 hours. This makes the cake incredibly soft and moist. However, unlike Panettone, Colomba does not contain raisins , but instead contains orange peel and sometimes other dried fruits.

After the dough is shaped into a dove-like shape, it is brushed with a sweet almond glaze, sprinkled with whole almonds and granulated sugar , and baked to golden brown perfection. The result is a cake with a crispy surface and a soft core – perfect for coffee or dessert wine.

Baking Colomba yourself

Making Colomba at home takes time, patience and a love of craft. Traditionally, it is baked with a pre-dough (or sourdough), which provides both flavor and texture. However, there are also modern recipes with fresh yeast for those who want to simplify the process.

A special paper mold is often used to create the classic silhouette, but you can also make your own molds if you're creative.

Ingredients:

Biga (pre-dough) :

  • 1 cup wheat flour
  • 1/2 cup cold water
  • 1/8 teaspoon instant yeast

Dough :

  • 2 1/2 cups wheat flour
  • 1 teaspoon salt
  • 1 tablespoon instant yeast (SAS brand recommended)
  • 1/3 cup sugar
  • 6 tablespoons butter, melted and cooled
  • 2 large eggs and 1 egg yolk (room temperature, save the egg white for the topping)
  • 1/2 teaspoon Fiori di Sicilia (or 2 teaspoons vanilla and 1/2 teaspoon orange extract)
  • 1/3 cup finely chopped candied orange peel (or zest from 1 large orange)
  • 1 1/2 cups golden raisins (chop if large)

Toppings :

  • 1 large egg white
  • 3 tablespoons almond flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons sliced ​​almonds
  • 6 teaspoons granulated sugar

Instructions:

  1. Prepare the biga :
    • The night before, mix the biga ingredients in a small bowl: flour, water, and yeast. Cover and let rise overnight at room temperature.
  2. Make the dough :
    • The next day, in a large bowl, combine the bigan, flour, salt, yeast, sugar, melted butter, eggs, and extract.
    • Mix with a wooden spoon until the dough is lumpy, then add the candied orange peel and raisins.
    • Knead the dough by hand on a lightly floured surface for 7-8 minutes until smooth and elastic. Alternatively, use a household assistant with a dough hook until the dough is smooth.
  3. First fermentation :
    • Place the dough in a lightly oiled bowl, cover with plastic wrap and place in a warm place. Let rise for 2-3 hours until the dough has almost doubled in size.
  4. Shape the dough :
    • Divide the dough into two parts. Place them in a Colomba mold, or shape them by hand into a cross.
    • Place the dough on a baking sheet covered with baking paper, cover with greased plastic wrap and let rise for another 2 hours.
  5. Prepare the topping :
    • Preheat the oven to 175°C.
    • Beat the egg whites until foamy, then add the almond flour and sugar. Mix until smooth.
  6. Assemble and bake :
    • Brush the dough generously with the egg white mixture.
    • Sprinkle sliced ​​almonds and granulated sugar over the top.
    • Bake for 25-30 minutes or until a cake tester inserted into the center comes out clean. If the bread is getting too dark, cover loosely with aluminum foil.
  7. Chill and enjoy :
    • Let the Colomba cool completely on a wire rack. Cut and enjoy your homemade Italian Easter cake!

This recipe makes a beautifully fragrant, rich Colomba di Pasqua that is perfect for sharing at Easter or other festive occasions!

4o mini

Serving and durability

Colomba is perfect for Easter coffee time or why not a glass of franciacorta? It stays fresh for several days thanks to its high fat content, and tastes just as good lightly toasted with a little butter the next day.

Back to blog