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Colomba Pasquale recipe

The Italian dessert symbol of Easter and of peace. The ancient tradition dated back to the Middle Age makes of Colomba a loved dessert both for young and old, even out of Italy.
Prep Time2 hours
Cook Time45 minutes
Total Time2 hours 50 minutes
Course: Desserts, Easter Recipes, Seasonal Recipes, Spring Recipes
Cuisine: Italian recipes
Servings: 10 people
Author: Edoardo Pucciarelli

Equipment

  • 1 Kneading Machine

Ingredients

Colomba Pasquale Ingredients

  • 3,5 cup Manitoba flour
  • 1/2 cup Warm water
  • 2 big eggs
  • 2 oz milk
  • 5 oz butter room temperature
  • 3 oz candied orange or citron
  • ¾ oz brewer’s yeast fresh
  • 5 oz white caster sugar
  • 1 pinch sea salt

Aroma Ingredients

  • 2 spoon Marsala wine
  • 1 lemon zest
  • 1 orange zest
  • 1 vanilla bean with seeds

Icing Ingredients

  • oz egg whites
  • 3 oz white caster sugar
  • ¾ oz almond not peeled
  • 1 spoon Amaretto liquor (optional)
  • Sugar grains
  • Entire almonds to decorate

Instructions

First knead

  • Dilute brewer's yeast in 2 oz. of warm milk. Add 2 oz. of Manitoba flour and knead. Cover with plastic wrap and let rise for at least 1 hour, until the dough has doubled in volume.

Second knead

  • Deflate the first risen dough by mixing it with a spatula. Add 1/2 cup warm water and 4 oz Manitoba flour. Mix well, cover and let rise for another hour in a warm place until the dough has doubled in volume.

Third knead

  • Place the risen dough in a mixing bowl. Add 2 oz. sugar and 5 oz. flour. Turn on the mixer and string the dough together with the dough hook. Knead for 3 min. Then gradually add 2 oz of soft cubed butter. Knead the dough on the dough hook and knead until the dough is elastic. Place in a bowl, cover with a tea towel and let rise until doubled in volume for at least 1 hour / 1 1/2 hours.

Fourth knead

  • Once risen, place the dough in the bowl of the mixer along with 9 oz of Manitoba flour and the remaining sugar (4 oz). Start the mixer and let the dough to absorb the powders in the mixture. Then add one at a time, the shelled whole eggs. Wait for the first to be absorbed by the dough before adding the second. Meanwhile, in a bowl prepare the flavoring by mixing the sweet wine, lemon, and orange zest, along with the seeds of a vanilla pod.

Preparation

  • Now add the remaining butter (4 oz at room temperature) chopped a little at a time. Finally, add the salt and spices. Knead for 10 minutes until the dough strings the hook and looks soft and elastic. Then place in a bowl, cover, and let rise for 1 hour until doubled.
  • Turn the risen dough out onto a work surface and roll it out with your hands. Spread the candied fruit over the dough and start working vigorously to distribute the candies throughout the dough. Form into a ball, place in a bowl, and let rise covered for at least 1 hour until doubled.
  • Place the risen dough on a work surface and cut it in half. Cut one of the halves in half again and create 3 sausages: a larger one (the body of the Easter Dove) and 2 smaller ones (the wings).
  • Place the 3 parts in a 2.2-lb. Colomba mold. Cover and let the Colomba rise until there is 0 25⁄32 in the dough to reach the edge of the mold.

Prepare the icing

  • In a mixer, blend the sugar with the almonds until a fine powder is obtained. Whip the egg whites and slowly add the resulting powder. Whip the mixture with a whisk for 5 minutes. Finally, add the Amaretto liqueur and mix.
  • Preheat the oven to 180°C in static mode. Once the dough has risen, spread the surface of the Colomba with the egg white frosting base. Decorate with almonds and granulated sugar.

Baking

  • Bake in a hot oven and, during the first 20 minutes of baking, every 5 minutes, open the oven door for a few seconds to let steam escape. Then, continue baking for another 20 minutes by lowering the temperature to 160°C.

Resting

  • Once baked let the Colomba cool on a wire rack for at least 4 hours before to cut and eat it.
  • Colomba retains its softness for 3-4 days if stored in an airtight plastic bag.