Colomba Italian Easter Dove Bread, a traditional Easter Holiday Italian Sweet Bread, a perfect dessert or snack treat recipe.
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5 from 1 vote

Colomba Italian Easter Dove Bread

Colomba Italian Easter Dove Bread, a traditional Easter Holiday Italian Sweet Bread, a perfect dessert or snack treat recipe.
Prep Time30 mins
Cook Time1 hr
Rising Time8 hrs
Total Time1 hr 30 mins
Course: Bread and Pizza, Breakfast, Dessert
Cuisine: Italian
Servings: 14
Calories: 289kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

STARTER YEAST

  • 2 1/4 teaspoons dry yeast
  • 1/2 cup lukewarm water (117 grams)
  • 1 cup + 1 tablespoon flour (138 grams)

SWEET DOUGH

  • 2 3/4 cups + 2 tablespoons flour (360 grams)
  • 3/4 cup + 1 tablespoon butter - divided (162 grams)
  • 3/4 cup sugar (150 grams)
  • 5 egg yolks
  • 1/2 cup + 1 tablespoon milk (135 grams)
  • 1 teaspoon vanilla
  • zest of 1 lemon and 1 orange
  • 1/4 teaspoon salt
  • 1/4 - 1/2 cup mini chocolate chips (45-90 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 tepid water and yeast, let sit 3-5 minutes then stir to combine. Slowly sprinkle in the 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.

SWEET DOUGH

  • In a large bowl mix together 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 or 3 minutes with a stand up mixer), place in a large clean bowl, cover with plastic and let rise in a warm draft free location for 1 hour.

2ND KNEADING

  • Place dough on lightly floured surface and knead in 3 1/2 tablespoons butter softened (50 grams), approximately 3 minutes (or approximately 2 minutes with a stand up mixer),  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.

3RD KNEADING

  • 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 (or approximately 2 minutes with a stand up mixer) (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 cm), cover with plastic and a clean kitchen t towel, let rise in a warm draft free location for 3 hours.

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.
  • 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!

Dough can also be kneaded in a stand up mixer using the dough hook.

    Nutrition

    Calories: 289kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 140mg | Potassium: 79mg | Fiber: 1g | Sugar: 12g | Vitamin A: 410IU | Calcium: 26mg | Iron: 1.8mg