Colomba Italian Easter Bread

The Easter Colomba, is a delicious traditional Italian sweet yeast bread.

Make it with your favourite fillings, such as chocolate chips, candied fruit,
raisins or even plain.

Prep Time Cook Time Rising Time Total Time

30 mins 1 d 45 mins 9 hrs 10 hrs 15 mins

5 from 8 votes
Course: Bread and Pizza, Breakfast, Dessert Cuisine: Italian
Servings: 14 servings Calories: 238kcal Author: Rosemary Molloy

Ingredients
STARTER YEAST
2 tablespoons lukewarm water (temp 105F/40C) (30 grams)
½ teaspoon honey
1¼ teaspoons active dry yeast (3 1/2 grams)
¼ cup + 1 tablespoon all purpose flour (50 grams)

FIRST KNEADING
1¼ cups + 3 1/2 tablespoons all purpose flour (200 grams)
½ cup granulated sugar (100 grams)
¼ teaspoon salt
¼ cup milk (lukewarm) (55 grams)
1 large egg (room temperature)
¼ cup butter (softened) (50 grams)

2ND KNEADING
1 cup all purpose flour (125 grams)
⅓ cup + 1/2 tablespoon butter (softened/salted) (75 grams)
1 large egg (room temperature)
zest half lemon & half an orange
3-4 tablespoons candied orange (40-50 grams)
3-4 tablespoons mini chocolate chips (30-45 grams)

TOPPING
1 large egg white
15-20 whole almonds (more or less)
2-3 tablespoons Pearl or Nib sugar
2 tablespoons powdered sugar

Instructions
STARTER YEAST
1. In a medium bowl add the lukewarm water, honey and yeast, let sit 3-5 minutes then stir to
combine. Add the flour and mix to form a dough ball, cover and let rise in a warm draft free
 area for 1-2 hours or until tripled in volume.

FIRST KNEADING
1. In the bowl of the mixer add the starter dough, flour, sugar and salt, with the dough hook
attachment start to knead. Add the milk and egg and knead until completely combined. Then
add the butter a little at a time, continue kneading until completely combined. Move the
dough to a lightly floured flat surface and knead a few times to form a smooth ball, (it will be
sticky, wetting your hands will help rather than using more flour). Place the dough in a bowl,
cover and let rise in a warm draft free area for 4 hours or until tripled in bulk.

SECOND KNEADING
1. Place the risen dough in the mixer and add the egg and knead to combine. Add the flour in
two additions, kneading continually, continue kneading for 10 minutes. Add the butter a little
at a time and knead until combined. Add the zest and candied fruit, knead nine minutes then
add the chocolate chips and knead for another minute, the dough should be stretchy.
2. Move the dough to a lightly floured flat surface. Knead a few times to form a smooth ball.
Depending on whether you have a colomba pan or not you could use a 500 gram / ½ pound
one or place in a loaf pan or a high sided cake pan. If you make a colomba then form the
dough into three pieces*, divide the dough in half, form one medium oval and 2 small oval
shaped balls with the other half-(see photos). If not then shape the dough long for a loaf or
round for a cake pan*. Place in the pan and let rise 3-4 hours or until doubled.
3. Pre-heat oven to 350F (180C). Place a pan with 1½ cups of water in it on the bottom of the
oven.
4. Brush the risen bread with the sugar topping. Top with the almonds and pearl sugar, then
sprinkle with the powdered sugar.
5. Place the bread on the middle rack and bake for 20 minutes (if the bread is browning too
much then cover it with foil and continue baking), lower the temperature to 325F (165C) for
approximately 10-15 minutes until down, or a toothpick (I used a wooden kabob stick) comes
out clean or a couple of crumbs are attached, to be precise use an instant thermometer. The
internal temperature should be 190F / 88C, this will produce a nice soft bread. Let cool bread
cool on a wire rack, Dust with powdered sugar before serving. Enjoy!

TOPPING
1. In a small bowl beat together until thick, egg white and powdered/icing sugar, coat top of final
risen dough, sprinkle with whole almonds and pearl / nib sugar.

* I have used a tall loaf/can pan 7x3 inches (18x9cm).

Notes
Remove the eggs from the fridge about 45-60 minutes before using.

Usually these Italian sweet breads are filled with candied fruit or raisins, but since a few members
of my family don’t like candied fruit, and the other couple don’t like raisins. Chocolate chips won.
Or you could make it plain and add a teaspoon of vanilla extract if you prefer.

The baked cooled bread should be stored in an airtight plastic bag, and kept at room temperature,
it will keep for up to 3-4 days. It can also be frozen in a freezer safe bag or container. It will keep
for two months in the freezer.

Nutrition
Calories: 238kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 51mg
| Sodium: 132mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 294IU | Calcium: 21mg | Iron:
1mg

Colomba Italian Easter Bread https://anitalianinmykitchen.com/italian-easter-dove-bread/