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–+ servings

Traditional Colomba di Pasqua Recipe (with Dry Yeast – Faster Method)

PIATTO RECIPES
You’ve probably heard of Italian panettone... but have you met its Easter cousin?This is Colomba di Pasqua—Italy’s most iconic Easter dessert, shaped like a dove and known for its soft, fragrant texture. 🕊️💛 In this video, I’m showing you a faster homemade version of the traditional Colomba—no sourdough starter needed!
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Prep Time 1 hour 45 minutes
Cook Time 50 minutes
Proof Time 5 hours 4 minutes
Total Time 7 hours 39 minutes
Course Dessert
Cuisine Italian
Servings 2 colomba cake / bread

Equipment

  • 2 colomba forms 1 kg capacity
  • 1 stand mixer you aren't going to want to knead this by hand!
  • 4 skewers each cake needs 2 skewers to extend the through the finished cake to support it while it cools upside down
  • 1 kitchen scale weighing ingredients is more accurate for baking and accuracy is important here!
  • 1 oven thermometer optional—but very helpful for determine that your Colomba is cooked inside.

Ingredients
  

First Dough

  • 230 g water lukewarm
  • 500 g strong bread flour example: w 480 or manitoba
  • 100 g granulated sugar
  • 150 g butter softened
  • 100 g egg yolks
  • 2 tsp instant dry yeast: 6 g = 2 tsp

Second Dough

  • 300 g strong bread flour w 480 or manitoba
  • 110 g granulated sugar
  • 240 g butter softened
  • 110 g egg yolks
  • 1¼  tsp fine salt
  • 125 ml water lukewarm

Aromatics

  • 90 g orange paste
  • 1 vanilla bean seeds
  •  30 g orange blossom honey

The Glaze 

  • 43 g egg whites 43 g =  1½ egg whites
  • ½ tsp powdered sugar
  • 85 g granulated sugar
  • 16 g sweet almonds
  • ½ tbsp bitter sicilian almonds or replace with sweet almonds
  • 12 g hazelnuts
  • ½ tsp cornstarch
  • ½ tsp potato starch
  • ½ tsp rice flour
  • 1 tbsp all-purpose flour 
  • 1 tsp natural almond extract or to taste

Topping

  • whole sweet almonds unpeeled
  • pearl sugar as needed

Instructions
 

Prepare the Flavoring

  • Combine all of the ingredients for the flavoring. It’s best it sits overnight to develop flavor.
    90 g orange paste, 1 vanilla bean,  30 g orange blossom honey

First Dough

  • In a bowl, mix the flour with dry yeast.
    500 g strong bread flour, 2 tsp instant dry yeast:
  • In the mixer bowl, combine warm water and half the sugar.
    230 g water, 100 g granulated sugar
  • Add the flour-yeast mixture and mix until smooth.
  • Add the remaining sugar and flour.
  • Knead for 10 minutes until a dough forms.
  • Add softened butter in two additions, roughly incorporating it by hand.
    150 g butter
  • Knead again for 10 minutes, until elastic.
  • Add egg yolks in three stages, mixing thoroughly before each addition.
    100 g egg yolks
  • Continue kneading until the dough is smooth and passes the gluten window test.
  • Fold the dough, rest covered for 10 minutes, then fold again.
  • Transfer to a container and proof at 30°C/ 86°F for ~3 hours, or until tripled in volume.

Second Dough

  • Transfer the first dough back to the mixer.
  • Add flour, sugar, salt, and water.
    300 g strong bread flour, 110 g granulated sugar, 1¼  tsp fine salt, 125 ml water
  • Knead for 10 minutes until a strong gluten structure forms.
  • Incorporate softened butter in stages.
    240 g butter
  • Add the remaining egg yolks and knead again.
    110 g egg yolks
  • Add orange paste, vanilla seeds, and orange blossom honey.
  • Mix until fully incorporated and dough is glossy and strong.
  • Optional: You may gently fold in candied orange peel or other canditi, though they are not used in the video.

Shaping & Proofing

  • Divide the dough into 2 portions (~1040 g each).
  • Rest covered for 40 minutes at 30°C/ 86°F.
  • Divide each portion into two parts (wings + body).
  • Shape and place in molds with the wings in a “U” shape and the body across.
  • Cover and final proof at 30°C/ 86°F for ~3–4 hours, until the back of the dove reaches the rim of the mold.

Glaze and Topping

  • Blend all glaze ingredients until smooth.
    43 g egg whites, ½ tsp powdered sugar, 85 g granulated sugar, 16 g sweet almonds, ½ tbsp bitter sicilian almonds, 12 g hazelnuts, ½ tsp cornstarch, ½ tsp potato starch, ½ tsp rice flour, 1 tbsp all-purpose flour , 1 tsp natural almond extract
  • Adjust consistency as needed — it should be thick but spreadable.
  • Top each Colomba with glaze, pearl sugar, and whole almonds just before baking.
    whole sweet almonds, pearl sugar

Baking the Colomba

  • Bake one Colomba at a time.
  • Bake at 170°C / 338°F static for 30 minutes, then reduce to 150°C / 300°F for 20 minutes.
  • Use bottom heat only, place on the middle oven rack.
  • Internal temperature should reach 95°C / 203°F.
  • Immediately skewer the body diagonally, then flip upside down.
    Hang and cool for at least 4 hours, completely inverted, to prevent collapse.

Notes

Please weigh the ingredients. Precision is often important in baking and it is especially the case here.
Also be sure to add the ingredients in the order presented and knead as instructed to be sure the dough has a strong gluten mesh. Adding the ingredients in another order can weaken the gluten structure for reasons you will probably find boring for us to explain :) 
Keyword baking, homemade bread, sweet
Tried this recipe?Let us know how it was!