Colomba di Pasqua is similar to panettone but is baked in the shape of a dove. La colomba in Italian
means dove, the symbol of peace and of the resurrection. This bread is a wonderful addition to an
Easter brunch or an appropriate finish to Easter dinner. Traditional colomba loaves are yeast breads
that are made in several steps over a period of about 18 hours. They are then baked in dove-shaped
paper molds.
Our Easter Dove Bread recipes do not resemble the Colomba di Pasqua that are sold commercially.
The first recipe is based on a recipe from Mary Ann Esposito's book, Celebrations Italian Style. It uses
baking powder and produces a relatively quick, easy, and attractive sweet bread. The dough is cut
using a paper pattern cut into the shape of a dove. The second recipe is a yeast bread with the flavor
of a traditional colomba but can be made in less than 2 hours. It may be formed in a loaf pan or a
dove-shaped cake pan. Paper dove-shaped molds are usually difficult to find but they can be used if
available.
means dove, the symbol of peace and of the resurrection. This bread is a wonderful addition to an
Easter brunch or an appropriate finish to Easter dinner. Traditional colomba loaves are yeast breads
that are made in several steps over a period of about 18 hours. They are then baked in dove-shaped
paper molds.
Our Easter Dove Bread recipes do not resemble the Colomba di Pasqua that are sold commercially.
The first recipe is based on a recipe from Mary Ann Esposito's book, Celebrations Italian Style. It uses
baking powder and produces a relatively quick, easy, and attractive sweet bread. The dough is cut
using a paper pattern cut into the shape of a dove. The second recipe is a yeast bread with the flavor
of a traditional colomba but can be made in less than 2 hours. It may be formed in a loaf pan or a
dove-shaped cake pan. Paper dove-shaped molds are usually difficult to find but they can be used if
available.
Easter Dove Bread
"Colomba di Pasqua"
Makes 2 loaves
"Colomba di Pasqua"
Makes 2 loaves
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6-7 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
5 large eggs, divided
4 ounces unsalted butter, melted
1-1/4 cups milk
1 tablespoon vanilla
2 hard-boiled eggs
2 dark raisins
Colored sprinkles
1-1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
5 large eggs, divided
4 ounces unsalted butter, melted
1-1/4 cups milk
1 tablespoon vanilla
2 hard-boiled eggs
2 dark raisins
Colored sprinkles
Preheat the oven to 350 degrees F. Grease two baking sheets.
From a piece of paper, cut out a dove shape pattern that is 12-inches long from beak to tail and 7-inches wide.
Combine 6 cups of flour, sugar, baking powder and salt in a bowl.
In another bowl, add 4 eggs, butter, milk and vanilla. Beat until well blended.
Add the liquid mixture to the dry ingredients and mix with your hands to form a dough.
The dough should not be sticky. If it is, add a little more flour.
Transfer the dough to a floured surface and knead it until smooth, 1 to 2 minutes.
Divide the dough into two pieces.
Roll each piece of dough into a 13-inch by 10-inch rectangle.
Place the dove-shaped pattern on each piece of dough and cut around it. Remove scraps of dough.
Using scissors, make cuts in the tail to resemble feathers and one cut in the beak area.
Push one raisin in each dove for an eye.
In a small bowl, lightly beat the remaining egg and brush it lightly over each loaf.
Place 1 hard- boiled egg in the middle of each dove body.
Cut 2 thin strips 4-inches long from dough scraps. Cross 2 over each egg.
In a small bowl, lightly beat the remaining egg and brush it lightly over each loaf.
Sprinkle the loaves with the colored sprinkles.
Bake for 20-25 minutes or until the loaves are lightly browned and firm to the touch.
Remove to cooling racks.
From a piece of paper, cut out a dove shape pattern that is 12-inches long from beak to tail and 7-inches wide.
Combine 6 cups of flour, sugar, baking powder and salt in a bowl.
In another bowl, add 4 eggs, butter, milk and vanilla. Beat until well blended.
Add the liquid mixture to the dry ingredients and mix with your hands to form a dough.
The dough should not be sticky. If it is, add a little more flour.
Transfer the dough to a floured surface and knead it until smooth, 1 to 2 minutes.
Divide the dough into two pieces.
Roll each piece of dough into a 13-inch by 10-inch rectangle.
Place the dove-shaped pattern on each piece of dough and cut around it. Remove scraps of dough.
Using scissors, make cuts in the tail to resemble feathers and one cut in the beak area.
Push one raisin in each dove for an eye.
In a small bowl, lightly beat the remaining egg and brush it lightly over each loaf.
Place 1 hard- boiled egg in the middle of each dove body.
Cut 2 thin strips 4-inches long from dough scraps. Cross 2 over each egg.
In a small bowl, lightly beat the remaining egg and brush it lightly over each loaf.
Sprinkle the loaves with the colored sprinkles.
Bake for 20-25 minutes or until the loaves are lightly browned and firm to the touch.
Remove to cooling racks.
Colomba Pasquale
Easter Bread with Almond icing
(Serves 12)
Sponge:
1/2 cup warm whole milk, about 105 degrees F.
1 envelope dry yeast
2/3 cup flour
Dough:
2 eggs
1 egg yolk
1/3 cup granulated sugar
8 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups flour
1/2 dark raisins
1/2 cup golden raisins.
Almond Icing:
1/2 cup whole blanched almonds
1/2 cup granulated sugar
1 tablespoon cornstarch
2 egg whites
1-1/2 cup sliced almonds
Confectioners' sugar
To make the sponge:
Sprinkle the yeast into the warm milk and allow to sit for 5 minutes.
Stir the yeast into the milk to dissolve. Stir in the 2/3 cup flour.
Cover with plastic wrap.
Let sit in a warm place until doubled, about 30 minutes.
To make the dough:
In a large bowl, whisk the eggs and yolk together.
Whisk in the sugar, melted butter, salt, vanilla, and lemon zest.
Stir in the sponge and the 2 cups of flour.
Transfer the dough to a lightly floured surface.
Knead the dough until smooth and elastic, adding more flour if the dough is too sticky.
Add the raisins and knead just enough to incorporate.
Place the dough in a large buttered bowl.
Cover with plastic wrap and a kitchen towel.
Let rise in a warm place until doubled, about 1 hour.
Grease two (8 x 4-inch) loaf pans.
Turn dough onto a lightly floured surface and cut in half.
Roll each half into a 10 X 7-inch rectangle.
Roll up like a jellyroll and place seam side down in the loaf pans.
Cover with plastic wrap.
Let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375 degrees F.
To make the icing:
In a food processor, combine the almonds, sugar, cornstarch and egg whites.
Process to a smooth paste.
Carefully spread the icing on the loaves to avoid deflating them.
Sprinkle with sliced almonds and confectioners' sugar.
Bake the loaves for 30 minutes.
Allow to cool in the pans on a wire rack.
Unmold the loaves.
If some of the almonds fall off, simply replace them.
Allow to cool completely and sprinkle again with confectioners' sugar before serving.
This page was revised and updated on 02/17/10
Easter Bread with Almond icing
(Serves 12)
Sponge:
1/2 cup warm whole milk, about 105 degrees F.
1 envelope dry yeast
2/3 cup flour
Dough:
2 eggs
1 egg yolk
1/3 cup granulated sugar
8 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups flour
1/2 dark raisins
1/2 cup golden raisins.
Almond Icing:
1/2 cup whole blanched almonds
1/2 cup granulated sugar
1 tablespoon cornstarch
2 egg whites
1-1/2 cup sliced almonds
Confectioners' sugar
To make the sponge:
Sprinkle the yeast into the warm milk and allow to sit for 5 minutes.
Stir the yeast into the milk to dissolve. Stir in the 2/3 cup flour.
Cover with plastic wrap.
Let sit in a warm place until doubled, about 30 minutes.
To make the dough:
In a large bowl, whisk the eggs and yolk together.
Whisk in the sugar, melted butter, salt, vanilla, and lemon zest.
Stir in the sponge and the 2 cups of flour.
Transfer the dough to a lightly floured surface.
Knead the dough until smooth and elastic, adding more flour if the dough is too sticky.
Add the raisins and knead just enough to incorporate.
Place the dough in a large buttered bowl.
Cover with plastic wrap and a kitchen towel.
Let rise in a warm place until doubled, about 1 hour.
Grease two (8 x 4-inch) loaf pans.
Turn dough onto a lightly floured surface and cut in half.
Roll each half into a 10 X 7-inch rectangle.
Roll up like a jellyroll and place seam side down in the loaf pans.
Cover with plastic wrap.
Let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375 degrees F.
To make the icing:
In a food processor, combine the almonds, sugar, cornstarch and egg whites.
Process to a smooth paste.
Carefully spread the icing on the loaves to avoid deflating them.
Sprinkle with sliced almonds and confectioners' sugar.
Bake the loaves for 30 minutes.
Allow to cool in the pans on a wire rack.
Unmold the loaves.
If some of the almonds fall off, simply replace them.
Allow to cool completely and sprinkle again with confectioners' sugar before serving.
This page was revised and updated on 02/17/10
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