Colomba Italian Easter Dove Bread, a delicious sweet yeast bread, bake it with your favourite fillings, chocolate chips, candied fruit, raisins or even plain. The Perfect Sweet Bread for Easter Breakfast, Brunch or even Dessert.
Italian Easter Bread
You know it’s almost Easter in Italy when every grocery store you go to is filled with every type of La Colomba Italian Easter Dove Bread.
La Colomba is a delicious sweet bread made with yeast. Believe me of all the things I have baked, this believe it or not is the recipe I am the proudest of.
At Christmas time in Italy there is Panettone and Pandoro which I like but I have always liked the Easter equivalent La Colomba, Italian Easter Bread the best.
By the way, Colomba means Dove in English.
Last Easter I made a delicious Easter Bread that was always baked and shared at Easter time when I was a kid by my sister’s late mother-in-law.
And now since I am having so much fun baking with yeast, I just had to try La Colomba this Easter. Which I am remaking again this Easter.
Usually these Italian sweet breads are filled with candied fruit or raisins, and since a few members of my family don’t like candied fruit and the other couple don’t like raisins, chocolate chips won.
And yes you can purchase La Colomba with chocolate chips or even covered in melted chocolate which is amazing.
I know I have said it before and I will continue to say it, do not be afraid to bake with yeast.
I never used to make Sweet Doughs with yeast because I was convinced it was difficult and would taste yeasty. But believe me it isn’t and it doesn’t.
La Colomba Italian Easter Dove Bread
I started with a simple Brioche and now I have tackled this amazing Colomba Italian Easter Dove Bread.
If you have tried this delicious sweet bread then you must try making it yourself, and if you have never tried it then you really have to try making it.
All you need is time and patience. It just might become your new Easter tradition. Enjoy!
- 2 1/4 teaspoons dry yeast (7 grams)
- 1/2 cup lukewarm water (100ml)
- 1 cup + 1 tablespoon flour (133 grams)
- 2 3/4 cups + 2 tablespoons flour (367 grams)
- 3/4 cup + 1 tablespoon butter - divided (180 grams)
- 3/4 cup sugar (150 grams)
- 5 egg yolks
- 1/2 cup + 1 tablespoon milk
- 1 teaspoon vanilla
- zest of 1 lemon and 1 orange
- 1/4 teaspoon salt
- 1/4 - 1/2 cup mini chocolate chips (70 grams)
- 1 egg white
- 2 tablespoons powdered sugar (15.6 grams)
- whole almonds
- Pearl sugar
In a medium bowl add tepid water and yeast, let sit 3-5 minutes then stir to combine. Slowly drizzle in 1 cup + 1 tablespoon of flour, mixing to combine until mixture forms a ball (will be quite sticky), place in a clean bowl, cover with plastic wrap and a clean kitchen t towel, place in a warm draft free location and let rise 1 hour.
In a large bowl mix together remaining flour (2 3/4 cups + 2 tablespoons), sugar, egg yolks, 1/4 cup + 3 tablespoons butter softened (100 grams), vanilla, zest and salt, add the milk a little at a time, mixing until dough is soft and elastic, move to a lightly floured flat surface, (keep surface lightly floured at all times, because dough is quite sticky) spread dough and add risen Starter dough, knead to combine (approximately 5 minutes), place in a large clean bowl, cover with plastic and let rise in a warm draft free location for 1 hour.
Place dough on lightly floured surface and knead in 3 1/2 tablespoons butter softened (50 grams), approximately 3 minutes (there may be spots of butter throughout the dough). Place in a clean bowl, cover with plastic and a clean kitchen t towel, let rise in a warm draft free location for 4 hours.
Place dough on lightly floured surface and knead in 2 1/2 tablespoons butter softened (30 grams), chocolate chips (or candied fruit or raisins if using) approximately 3 minutes (there may be spots of butter throughout the dough). Place dough in an un-greased and un-floured dove pan or cake pan (9 or 10" / 22-25 centimeters), cover with plastic and a clean kitchen t towel, let rise in a warm draft free location for 3 hours.
- 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 sugar.
- Bake in 350° (180° celsius) Pre-heated oven for approximately 45-60 minutes or until toothpick (I used a wooden kabob stick) comes out clean and dry. Let cool before serving. Enjoy!
Kristine says
Thank you for posting this recipe! I’ve always enjoyed the traditional Colomba at Easter growing up in an Italian family and this will be my first attempt at making it. Very detailed instructions, thank you! One suggestion would be to update the prep time at the top of your recipe to 9 hours as the process and rest time before cooking appears to come to 9 hours. I just find this helpful when I’m planning the preparation schedule for large holiday meals. Great job and thanks again for sharing!
Rosemary says
Hi Kristine thanks so much and yes I just updated the recipe to show the time for the rising of the dough. Have a wonderful Easter.
Lorraine Parente says
I’ve made easter breads before but I am going to try yours…..I use my kitchen aid with the dough hook attachment. I am a little confused on how to do that with this recipe. I have always made the starter and let it ferment. Then I add the dough to the starter and mix with the dough hook adding the fruit and zest once combined…..then let it rise until doubled…..then shape and let rise again until ready to bake. The kneading in the butter in intervals is what confuses me. Does that mean I keep returning it to the kitchen aid every time??
Rosemary says
Hi Lorraine, I started with a hook attachment (but it can be done all by hand) and I also combined the starter and sweet dough (first rise) with the dough hook, the two times I added the butter (and chips or candied fruit) I kneaded it by hand, the butter is soft so it combine without a problem. Hope that helps. Have a great weekend.
Bridget - The Recipe Wench says
Ohhhh, I am very familiar with La Colomba! When I lived in Sardegna, a friend told me I had to have it! I went and picked one up. I think I ate nearly the entire thing in one sitting! Earlier this week, I bought one from a local chocolate factory. SO fresh and delicious. I’m happy to see this recipe — now I can enjoy them all year. Yikes!
Rosemary says
Hi Bridget, I know what you mean! One of my favourite Italian sweets. Enjoy!
allie @ Through Her Looking Glass says
I love baking with yeast Rosemary, and this is such a lovely authentic recipe! My boys will appreciate the chocolate chips as they are not candied fruit fans either. Thanks for sharing this just in time for Easter!
Rosemary says
Thanks Allie, hope you and the boys enjoy it. 🙂
Renee says
This is new to me, but looks delicious. I think I’ll just need you to send me one, because I’m afraid I don’t have the patience for yeast breads.
Rosemary says
Renee, you need to try a yeast bread and then you will be hooked. But ok I will bring you one!