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 is soft, airy, and similar to 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 tradition throughout the country.

Similar to Panettone – Yet Unique

Just like Panettone, Colomba is based on a rich, leavened dough that is proofed in several stages, often for up to 24 hours. This makes the cake incredibly soft and moist. But unlike Panettone, Colomba contains no raisins, instead featuring orange peel and sometimes other dried fruits.

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

Baking Colomba Yourself

Making Colomba at home requires time, patience, and a love for craftsmanship. Traditionally, it is baked with a pre-ferment (or sourdough), which provides both flavor and structure. But there are also modern recipes with fresh yeast for those who want to simplify the process.

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

Ingredients:

Biga (pre-ferment):

• 1 cup all-purpose flour
• 1/2 cup cold water
• 1/8 teaspoon instant yeast

Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon instant yeast (SAS brand recommended)
• 1/3 cup granulated 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 extract 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)

Topping:

• 1 large egg white
• 3 tablespoons almond flour
• 3 tablespoons granulated sugar
• 2 tablespoons sliced almonds
• 6 teaspoons pearl 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 biga, 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 stand mixer with a dough hook until the dough is smooth.
3. First proofing:
   • Place the dough in a lightly oiled bowl, cover with plastic wrap, and place it in a warm spot. 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 by hand into a cross.
   • Place the dough on a baking sheet lined with parchment paper, cover with greased plastic wrap, and let rise for another 2 hours.
5. Prepare the topping:
   • Preheat the oven to 175°C (350°F).
   • Whisk the egg white until foamy, then add almond flour and sugar. Mix until smooth.
6. Assemble and bake:
   • Brush the dough generously with the egg white mixture.
   • Sprinkle sliced almonds and pearl sugar over the top.
   • Bake for 25-30 minutes or until a cake tester inserted into the center comes out clean. If the bread darkens too much, cover it loosely with aluminum foil.
7. Cool and enjoy:
   • Let the Colomba cool completely on a wire rack. Slice and enjoy your homemade Italian Easter cake!

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

40 min

Serving and Shelf Life

Colomba is perfect for Easter coffee breaks 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.