Italian Chocolate Colomba

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This Italian chocolate colomba is a variation of the traditional Italian Easter dove bread but with even more rich flavor.

Prep Time30

Cook Time30

Rising Time5

Total Time6

Course: Breakfast, Brunch, Dessert

Cuisine: Italian

Servings: loaf

Calories: 4077kcal

Author: Rosemary Molloy

Ingredients

FOR THE DOUGH

¾ cup milk (2% or whole milk) lukewarm
1½ teaspoons active dry yeast
3¼ cups all purpose flour
⅓ cup granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
⅓ cup butter (softened)
1 pinch salt (if you us unsalted butter then add ¼ teaspoon of salt)
2 ounces dark chocolate (good quality) melted and cooled
⅓ cup semi sweet chocolate chips

FOR THE CHOCOLATE GLAZE

3¼ ounces dark chocolate
3 tablespoons cream (whole/heavy)
2 tablespoons butter

Instructions

In a small bowl add the milk and sprinkle the yeast on top. Let sit 5-10 minutes, stir to combine.
In the stand mixer whisk the flour and sugar make a well in the middle add the yeast mixture, egg and vanilla start to knead for 2-3 minutes, add the butter in three additions kneading well before each addition, add the salt and knead for 5-6 minutes. If the dough is too wet add a bit more flour. Add the melted chocolate and knead on low to combine, don't over knead, a marble effect is fine. Move the dough to a lightly floured flat surface and gently knead in the chocolate chips, form into a ball, and place the dough in a lightly buttered bowl, cover with plastic wrap and let rise 2-3 hours in a warm draft free area until tripled in bulk.
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 750 gram / ¾ pound one or place in a loaf pan or a high sided greased cake pan. If you make a colomba then form the dough into two equal logs, cut one log into two pieces, place them in the pan (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 in a warm draft free area for approximately 1-2 hours or until doubled.
Pre-heat oven 340F/170C.
Brush the Colomba with milk and bake on the middle rung of the oven for 20-30 minutes or baked through. Internal temperature will be 190F / 88C. Remove the bread from the oven and place on a wire rack to cool completely. Once cool spread with the glaze and top with sugar granules or crated chocolate if you wish. Enjoy!

Notes

Depending on your oven it could take longer to bake especially if you use a cake or loaf pan.

If you want to make your own Colomba pan here is a link, it is in Italian but it's pretty easy to understand. Colomba Pan

To store: Keep the chocolate colomba covered at room temperature in an airtight container for up to 3 days.

To freeze: Wrap the completely cooled unglazed chocolate colomba tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 1 month. To serve, thaw at room temperature then add the glaze and serve.

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