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Home » Popular » Bread & Yeast Breads » Colomba Italian Easter Dove Bread

Colomba Italian Easter Dove Bread

By: Rosemary Published: February 24, 2020 Updated on: March 1, 2020

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 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.

Table of Contents

  • Italian Easter Bread
  • What is Colomba and what does it mean
  • How to make Colomba
  • First Step is to make a Starter dough
      • First Kneading
      • Never Miss a Recipe!
  • What is Pearl Sugar?
  • What can you use as a filling for Italian Easter Bread?
  • How to store the Easter Bread
  • Colomba Italian Easter Dove Bread
    • Ingredients  1x2x3x
      • STARTER YEAST
      • FIRST KNEADING
      • 2ND KNEADING
      • TOPPING
    • Instructions 
      • STARTER YEAST
      • FIRST KNEADING
      • SECOND KNEADING
      • TOPPING
      • *I made a smaller dove and the rope piece weight 300 grams and the oval weighed 150 grams. I used a tall loaf/can pan 7×3 inches (18x9cm).
    • Notes
    • Nutrition

colomba with powdered sugar on a black boardItalian Easter Bread

You know it’s almost Easter in Italy when every grocery store you go to is filled with every type of Colomba – Italian Easter Dove Bread.

What is Colomba and what does it mean

La Colomba is a delicious sweet bread made with yeast. In English Colomba means Dove. While Pandora or Panettone is the traditional Cake/Bread for an Italian Christmas, then Colomba is the traditional bread for Easter.

How to make Colomba

To make the Classic Colomba you have to start with a starter dough. This is a yeast dough that is not as complicated as it looks, you just need patience and time.

First Step is to make a Starter dough

  • 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 1-2 hours or until tripled in volume.

the starter dough before and after rising in a blue bowl

First Kneading

  • In the bowl of the mixer add the flour, starter dough, sugar and salt, with the dough hook attachment start to knead.
  • Add the milk and egg and knead until completely combined.

the dough and flour in the mixing bowl and after it has been kneaded together

  • Then add the butter a little at a time, continue kneading until completely combined.

adding the butter to the dough before and after combined

  • Move the dough to a lightly floured flat surface and knead a few times to form a smooth ball.

kneading the dough into a smooth ball

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    • Place in a bowl, cover and let rise until tripled in bulk.

    the 2nd rising before after in a blue bowl

    2ND Kneading

    • Place the risen dough in the mixer and add the egg, knead to combine.
    • Add the flour in two additions, kneading continually continue to knead for 10 minutes.
    • Add the butter a little at a time and knead until combined.

    adding the flour to the 2nd risen dough and adding the butter in the mixer

    • Add the zest and candied fruit, and knead for nine minutes.
    • Add the chocolate chips and knead for one more minute.

    adding the candied fruit in the bowl and adding the chocolate chips in the bowl to the dough

    • The dough will be stretchy.

    the dough has been kneaded and it is stretchy

    • Move the dough to a lightly floured flat surface.
    • Knead a few times to form a smooth ball and form into 3 pieces that are the shape of a dove.

    forming the dough into 3 pieces to form a dove

    • Place the dove in the special pan and let rise 3-4 hours or until doubled.

    dough in dove pan and cake pan ready to rise

    • Brush the risen bread with a sugar glaze, top with almonds and pearl sugar.
    • Bake in pre-heated oven for approximately 35-40 minutes.

    the risen dough and the risen dough brushed with glaze and topped with sugar and almonds

    What is Pearl Sugar?

    It is a very coarse, hard, and off white in colour type of sugar. It does not melt at temperatures that are used for baking, this is why it makes the perfect topping for pastries and specialty breads. If you can’t find pearl / nib sugar then I have a recipe for Homemade Pearl Sugar on my Ciambella Romagnola Italian Cake.

    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. It is on the dry side which makes it the perfect dunking bread!

    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.

    colomba in the shape of a cake with 3 slices on a black board

    What can you use as a filling for Italian Easter Bread?

    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.

    In Italy you can purchase these delicious sweet breads with chopped chocolate or chips and also covered with melted chocolate! Which I have to say is one of my favourites!

    How to store the Easter Bread

    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.

    I know I have said it before and I will continue to say it, do not be afraid to bake with yeast.

    colomba baked with a slice cut on a black board

    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.

    I started with a simple Brioche and now I have tackled this amazing Colomba Italian Easter Dove Bread.

    Whether you have tried this delicious sweet bread before or not then I think you should try making it yourself. Surprise everyone at Easter with An Italian Easter Bread. You can make a traditional Dove shape pan or even use a loaf pan.

    Remember all you need is time and patience. It just might become your new Easter tradition. Enjoy!

    a slice of colomba on a black board with a knife

     

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    colomba baked with a slice cut on a black board

    Colomba Italian Easter Dove Bread

    Rosemary Molloy
    Colomba Italian Easter Dove Bread, a traditional Easter Holiday Italian Sweet Bread, a perfect dessert or snack treat recipe.
    5 from 4 votes
    Prevent your screen from going dark
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    Prep Time 30 mins
    Cook Time 1 d 45 mins
    Rising Time 9 hrs
    Total Time 10 hrs 15 mins
    Course Bread and Pizza, Breakfast, Dessert
    Cuisine Italian
    Servings 14
    Calories 238 kcal

    Ingredients
      

    STARTER YEAST

    • 2 tablespoons lukewarm water (temp 105F/40C) (30 grams)
    • 1/2 teaspoon honey
    • 1 1/4 teaspoons active dry yeast (3 1/2 grams)
    • 1/4 cup + 1 tablespoon all purpose flour (50 grams)

    FIRST KNEADING

    • 1 1/4 cups + 3 1/2 tablespoons all purpose flour (200 grams)
    • 1/2 cup granulated sugar (100 grams)
    • 1/4 teaspoon salt
    • 1/4 cup milk (lukewarm) (55 grams)
    • 1 large egg (room temperature)
    • 1/4 cup butter (softened) (50 grams)

    2ND KNEADING

    • 1 cup all purpose flour (125 grams)
    • 1/3 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 egg white
    • 2 tablespoons powdered sugar
    • 15-20 whole almonds (more or less)
    • 2-3 tablespoons Pearl or Nib sugar

    Instructions
     

    STARTER YEAST

    • 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

    • 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. 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

    • 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 will be stretchy.
    • 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 make a large colomba or a small one with a small loaf or a large loaf. If you make a colomba then form the dough into three pieces*, one long log and 3 small oval shaped balls-see photos). Place in pan and let rise 3-4 hours or until doubled.
    • Pre-heat oven to 350F (180C). Place a pan with 1 1/2 cups of water in it on the bottom of the oven.
    • Bake for 20 minutes (if the bread is browning too much then cover it with foil and continue baking) then lower oven to 325F (165C) for approximately 10-15 minutes (more if you make a larger one dove or loaf) or until toothpick (I used a wooden kabob stick) comes out clean or a couple of crumbs are attached. Let cool before serving. Enjoy!

    TOPPING

    • 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 made a smaller dove and the rope piece weight 300 grams and the oval weighed 150 grams. I used a tall loaf/can pan 7x3 inches (18x9cm).

      Notes

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

      Nutrition

      Calories: 238kcalCarbohydrates: 32gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 51mgSodium: 132mgPotassium: 60mgFiber: 1gSugar: 15gVitamin A: 294IUCalcium: 21mgIron: 1mg
      Keyword Colomba, Italian Easter bread
      Tried this recipe?Let us know how it was!

      Updated from March 3, 2018.

       

      img class=”aligncenter size-full wp-image-10497″ src=”https://anitalianinmykitchen.com/wp-content/uploads/2016/03/colomba-italian-easter-dove-bread.jpg” alt=”Colomba Italian Easter Dove Bread, a traditional Easter Holiday Italian Sweet Bread, a perfect dessert or snack treat recipe.” width=”700″ height=”1400″ />

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        Bread & Yeast Breads, Breakfast / Brunch, Cakes & Cupcakes, Easter, Most Posts, Muffins & Sweet Breads

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        1. Martine says

          January 11, 2023 at 2:48 am

          Can the preparation steps be spread over 2 days, by refrigerating the dough? I don’t have the time to devote 910 hours in one day to bake this bread. However,the end result is no doubt worth the effort!

          Reply
          • Rosemary says

            January 11, 2023 at 5:26 pm

            Hi Martine, yes I don’t see why not, be sure to bring the dough to room temperature before moving to the next step. I would about 30-45 minutes should be enough. Let me know how it goes.

            Reply
        2. Opal Barker says

          June 19, 2021 at 4:06 pm

          I really like your recipes. Have you put your recipes i a cookbook? I would love to have the book.

          Reply
          • Rosemary says

            June 20, 2021 at 5:01 pm

            Hi Opal, thanks so much, no I haven’t put the recipes in a cookbook, they are just on the blog. 🙂

            Reply
        3. Kristine says

          March 28, 2018 at 7:19 pm

          5 stars
          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!

          Reply
          • Rosemary says

            March 29, 2018 at 1:55 am

            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.

            Reply
        4. Lorraine Parente says

          March 22, 2018 at 1:32 pm

          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??

          Reply
          • Rosemary says

            March 23, 2018 at 7:56 pm

            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.

            Reply
        5. Bridget says

          March 17, 2016 at 9:56 pm

          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!

          Reply
          • Rosemary says

            March 18, 2016 at 1:02 pm

            Hi Bridget, I know what you mean! One of my favourite Italian sweets. Enjoy!

            Reply
        6. allie @ Through Her Looking Glass says

          March 8, 2016 at 3:54 pm

          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!

          Reply
          • Rosemary says

            March 8, 2016 at 6:34 pm

            Thanks Allie, hope you and the boys enjoy it. 🙂

            Reply
        7. Renee says

          March 8, 2016 at 7:43 am

          5 stars
          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.

          Reply
          • Rosemary says

            March 8, 2016 at 6:34 pm

            Renee, you need to try a yeast bread and then you will be hooked. But ok I will bring you one!

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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