Italian Easter Bread | Colomba di Pasqua | Colomba Pasquale | Easy guide

Looking to make authentic Italian Easter Bread*? Learn how to make *Colomba di Pasqua (also known as *Colomba Pasquale*) with this easy-to-follow guide!

This traditional Italian Easter recipe is a deliciously soft, sweet bread shaped like a dove, symbolizing peace and resurrection. In this tutorial, we’ll walk you through the simple steps, from mixing the dough to decorating your Colomba with sugar and almonds.

Whether you're an experienced baker or a beginner, this recipe is perfect for celebrating Easter with family and friends. Make your holiday special with this classic Italian Easter Bread!

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VIDEO CHAPTERS
1:26 - Prefermenting the yeast (Sponge making)
1:58 - Mixing the dough
4:57 - Baking dish DIY
5:23 - Finalizing the dough
6:39 - Glaze preparation
7:20 - Glazing and Baking

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"SPONGE" PREFERMENT
120 g flour
80 g milk
8 g dry yeast

FINAL DOUGH
Pâte Fermentée
250 g flour
92 g eggs, whisked
80 g milk
3 g dry yeast
10 g salt
zest of lemon and orange
80 g butter
55 g sugar
16 g glucose syrup or sub for honey
90 g candied citrus peels
90 g raisins

EGG WASH
1 egg
1 tbsp milk

GLAZE
40 g almonds
40 g hazelnuts
120 g sugar
9 g flour
2 g cocoa powder
3 g cornstarch
50 g egg whites

TOPPINGS
whole almonds for sprinkling
sugar pearls for sprinkling

METHOD :
1. To prepare ‘’Spong’’, mix the flour, milk, and yeast with the dough hook attachment on low speed for 2 minutes. If the hook doesn’t mix well, you can knead the dough by yourself. Cover the dough and leave it at room temperature to ferment for about 30 minutes.
2. To prepare the main dough, combine the sponge, flour, milk, eggs, yeast, and the zest. Mix the dough on medium speed for 3-4 minutes.
3. Keeping the mixer on add salt and mix until incorporated. Mix to the improved stage of gluten development.
4. Keeping the mixer on high speed, add ⅔ of the butter and mix until fully ncorporated. Add the sugar and glucose syrup in two additions, making sure to let the additions become fully incorporated before adding the new one, and scraping the bowl in between additions.
5. Add the remaining ⅓ of the butter, and mix to the intense stage of gluten development. (6-8 minutes on medium speed)
6. After you reach the final stage of gluten add the candied peels and raisins.
7. Bulk ferment the dough until nearly doubled, about 1 hout.
8. Divide the dough into 2 equal pieces and roll into a small logs. Leave them to rest covered with a bowl and scraper between them for 20 minutes, so the gluten rest.
9. After the small fermentation past with hands roll the dough into two logs. One longer to the other one. Place the shorter piece in the Colomba form and the longer on top of it across.
10. Brush with egg wash and cover with kitchen towel. Allow to proof for 1-1:30h.
11. When the dough is proofing make the topping. In a jug place all the ingredients and blend them until smooth. Pipe the topping on top of the fermented dough. Scatter the pearl sugar and sliced almonds on top.
12. Bake in a 200ºC oven for about 1 hour. Cool completely on rack.

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