Cake Around the World: Celebrate Easter with This Delicious Colomba di Pasqua Recipe

The Colomba Pasquale or Colomba di Pasque (meaning the Easter Dove) is a traditional sweet bread made at Easter time and is a very similar Italian cake to its more famous cousin the Panettone, which is eaten in Italy (and beyond) at Christmas.

As part of our 'Cake around the world' series, Zoe Burmester from @SugarStreetStudios, shows you how to make an Italian Colomba di Pasqua (Colomba Pasquale). Get everything you need below ⬇️

Equipment:
💜 Cake mixer with dough hook
💜 Proving bowl
💜 Cling film
💜 Colomba paper case
💜 Pastry brush: https://bit.ly/428Xzy7
💜 Cooling rack: https://bit.ly/3ILJZdd

Top tips!
1. Making the biga is a necessary step so don't skip it! The pre-fermentation of this starter dough not only adds a complexity and depth of flavour it also serves to open up the crumb texture of the sweet bread making it less dense.
2. Colomba can be stored and eaten for up to four days after baking. It is also nice toasted when a few days old and is delicious with coffee, or dunked into sweet wine.

Visit the Food Heaven Hooluh shop for more baking and cake decorating supplies: https://bit.ly/FHHOOLUH. Geographic restrictions apply.

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Video chapters:
00:00 Intro
00:47 Ingredients
00:55 Making the bread dough
05:42 Proving the dough for the second time
06:03 Making the topping
07:35 Taking the dough out the oven
08:10 Outro