This traditional Italian dove bread for Easter is made in many homes and sold before Easter in Italy and around the world. In Italy, Colomba di Pasqua literally translates to “Easter Dove”.
Columba di Pasqua, or Italian dove bread, is basically a panettone, but shaped into a dove-like form. (I honestly have questioned the shape, but I suppose it’s difficult to make a bread look like a delicate bird.)
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Let’s just say you have to use your imagination and it’s more of a symbol for peace and the Holy Spirit on Easter, than anything else.
This brings us to the part where I discuss how to make this shape. You honestly don’t have to use a paper case or mold, but as I commented above, even Italian dove bread that is professionally made don’t look like a dove to me.
Have you made my Italian Easter bread rings?
At first, I couldn’t find the baking mold, then when I found it–it was too expensive, so I decided to make my own. I’m happy with the result, since we’re just going to eat it anyway. Right?
Whether you make the dove bread with or without a mold, the end result will still be delicious. If by chance, you don’t finish it before it starts to get stale, it makes the best bread and butter pudding!
And it makes fabulous French toast!
If you like using yeast, please give my PERFECT YEAST DOUGHNUT recipe a try! It’s incredibly good!
Pretty pastel springtime Easter cookies.
Without further ado, I present to you the recipe for~
Traditional Italian Dove Bread for Easter
(Colomba di Pasqua)
adapted from a Sunset panettone recipe makes one large loaf
FULL PRINTABLE RECIPE BELOW
Special equipment: a dove shaped paper baking case or heavy duty aluminum foil (optional) and a pastry brush
Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below). Make an indentation in the flour and add the yeast. Start the bread machine on “dough” setting.
Keep an eye on the dough after it’s finished and allow to rise until doubled in size.
To make the mold. Cut pieces of aluminum foil and fold them over and over to make a long strip (see my photo below). Join them together with metal paper clips and shape into a “dove” shape. I didn’t have heavy duty aluminum foil, but this type would be best as it holds it’s shape better. (Alternatively, buy the paper case.)
Once the dough has doubled in size, punch it down and knead into a ball then cut 1/3 of the dough off and shape into a log. Shape the larger piece into a larger log which will be the main part of the Italian dove bread.
The larger piece will go lengthwise into the mold and be the body of the dove, while the smaller piece will go across the top and become the wings. Place the dove shaped dough into the oven (with the oven off) and allow to rise until at least doubled (probably 2 to 3 hours).
When the bread has finished rising, remove it from the oven and preheat the oven to 350°F/175°C.
Beat the egg white, corn starch, almond meal, and regular sugar with a fork in a small bowl until well combined. I used almond meal which has the peel in it and it still looks fine when baked.
Brush this over the top of the dove bread.
Next, scatter the Belgian and/or Swedish pearl sugar over the top, and dot with whole almonds.
Bake for 30 minutes, then reduce heat to 325°F/160°C and continue to bake until a long, thin skewer comes out clean (about another half an hour). If the top browns too quickly, cover with aluminum foil. Remove from oven and allow to cool on the tray for about 15 minutes.
As you can see, my “dove” doesn’t look too dove-like! I honestly don’t mind, but if you do, buy those paper baking cases.
Remove the aluminum foil after the bread has cooled. This bread will keep for a week or so, and remember that it’s great for making those bread puddings I told you about, as well as French toast, if it gets a wee bit stale. Enjoy your own homemade Italian dove bread!
Buona Pasqua and Happy Easter!
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Traditional Italian Dove Bread for Easter (Colomba di Pasqua)
A traditional Italian Easter bread made in the shape of a dove.
Ingredients
- 6 oz warm water (about 110°F/43°C)
- 4 large egg yolks
- 2 tsp vanilla
- ½ c (4 oz) sugar
- 1 tsp each of lemon and orange rind (preferably from organic fruit)
- ½ tsp salt
- ½ c (4 oz) good quality unsalted butter, softened and cut into pieces
- 3¼ cups (1 lb) organic, unbleached flour (bread flour is best, but all purpose or plain works too)
- 1 pkg dry yeast (preferably for bread machines, but any type will work-I used regular)
Topping
- 1 egg white
- 1 tsp corn starch
- 1/4 cup (ground almonds)
- 1/3 cup sugar
- Belgian pearl sugar and/or Swedish pearl sugar
- whole almonds
Instructions
- Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below). Make an indentation in the flour and add the yeast. Start the bread machine on “dough” setting.
- When the machine beeps to add additional ingredients to the dough, toss in the sultanas and raisins, and allow the cycle to finish. Keep an eye on the dough after it’s finished and allow to rise until doubled in size.
- To make the mold. Cut pieces of aluminum foil and fold them over and over to make a long strip (see photo in post). Join them together with metal paper clips and shape into a "dove" shape. I didn't have heavy duty aluminum foil, but this type would be best as it holds it's shape better.
- Once the dough has doubled in size, punch it down and knead into a ball then cut 1/3 of the dough off and shape into a log. Shape the larger piece into a larger log.
- The larger piece will go lengthwise into the mold and be the body of the dove, while the smaller piece will go across the top and become the wings. Place the dove shaped dough into the oven (with the oven off) and allow to rise until at least doubled (probably 2 to 3 hours).
- When the bread has finished rising, remove it from the oven and preheat the oven to 350°F/175°C.
- Beat the egg white, corn starch, almond meal, and regular sugar with a fork in a small bowl until well combined. I used almond meal which has the peel in it and it still looks fine when baked. Brush this over the top of the dove bread.
- Next, scatter the Belgian and/or Swedish pearl sugar over the top, and dot with whole almonds.
- Bake for 30 minutes, then reduce heat to 325°F/160°C and continue to bake until a long, thin skewer comes out clean (about another half an hour). If the top browns too quickly, cover with aluminum foil. Remove from oven and allow to cool on the tray for about 15 minutes.
- Remove the aluminum foil after the bread has cooled. This bread will keep for a week or so, and remember that it's great for making those bread puddings I told you about, if it gets a wee bit stale.
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Nutrition Information:
Yield: 20 Serving Size: 1 sliceAmount Per Serving:Calories: 187Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 87mgCarbohydrates: 20gFiber: 0gSugar: 9gProtein: 3g
[…] than making homemade, most Italians buy Colomba from a bakery. Here is a recipe to if you wish to try at […]
You call for adding raisins and sultanas but do not list those ingredients in your recipe. I’m thinking about 3/4-1 cup combined?
Ah, if you want to add them, yes, you can add as much as you like, but that’s probably a good amount. Will fix it now, thanks, Natalie.
[…] Columba di Pasqua is a traditional Italian sweet dove bread. Plan ahead and buy the proper paper mold for this one or you’ll have to improvise like me. […]
I do not have a bread machine. How would you make it wo/ a bread machine?
Hi Christine, either with a stand mixer or by hand, you can add the yeast to the water and let it start to activate while you prepare the other ingredients. Put the flour, sugar and salt in a bow, stir the ingredients and make a well in the center. Add the liquids, softened butter, egg yolks, vanilla and citrus rind and start making a dough. Once a dough has formed, put it onto a well floured surface and knead for about 10 minutes or until the dough is very soft and pliable. Cover and let rise and follow the rest of the directions once it’s doubled in size. :) CC
[…] Colomba di Pasqua (Easter Dove Bread) […]
[…] Colomba di Pasqua (literally “Easter dove”) is a panettone-like bread that is shaped in the form of a dove. […]
[…] may also like this recipe for a Colombo di Pasqua (Italian Easter dove […]
Hi thank you for posting this lovely recipe of the “Colomba” it’s our tradition Easter Sweet Bread since I’m visiting my son this year in London I brought back a paper pan and going to try this one for Easter this year, bringing back some memories when they were little living in Italy!
Oh you are so welcome, Alma! That’s a lovely thing to do, and I’m sure everyone will love it! I always look forward to the Italian Easter bread, too! The one with eggs and icing (I have that recipe too, if you’d like it)! Enjoy! (Btw, sorry for the delayed response, for some reason your comment was in my spam. No idea why!)
Do you have a recipe for Easter BREAD stuffed with ground ham and ricotta cheese?
Hi Janice, sorry, I don’t. This is the only savory Italian Easter bread recipe I have: https://www.christinascucina.com/traditional-italian-easter-pie-with/
Great Recipe!
I made mine in a round panettone pan. I did not have time to make a dove shape.
Made one 7″ round and 7 cupcakes size. It tuned out great. Rose very high in both sizes in a controlled heated proofing area.
I had to lower the temperature to 325.300 F to prevent it darkening too much.
Thank you for letting me make a successful product.
That’s great to hear, Jonee! Happy that the cupcake sized ones turned out, too! Grazie!
This looks absolutely delicious. BUT I missed this over Easter. Is it bad luck or something to make it after Easter? Am making a note of this one for next year too!
Haha! It’s just a dove shaped (or in my case, the dove flew into a wall) panettone! Make away! :)
Hi Christina, This looks great! I am anxious to try it. I wonder if you or anyone has a recipe for a BREAD stuffed with ground ham and ricotta that is Italian supposedly.
Thanks Janice! I honestly don’t know a recipe for this bread. Have you looked on google?
Lovely colomba di Pasqua, Christina! Some year I will make this – this year we are traveling for a family wedding, and Easter itself will be spent in the air! Happy Easter!
Thank you, David! Enjoy the wedding and Happy Easter! :)
Gorgeous! Happy Easter to you, too, Christina!
Grazie, Frank! :)
Oh, that is a new way to do the colomba. And I love the idea of the mold!This morning I just did a fast version I found (in Italian) and transformed it into gluten-/sugar free. But I have a recipe that worked well on my blog already. Easter without the colomba is no Easter for me. Happy Easter Christina!
This looks great! Will have to pull out the bread machine and try it. Leftover panettone makes awesome French toast as well! This bread would also be great as French toast. Thanks for posting it.
It’s so easy in the bread machine and it is perfect for French toast as well, I’ll have to add that to my post! Thanks for the reminder and Happy Easter to you!
Looks lovely! You know how much I love anything with almonds! Pinned/stumbled and yummed. Happy Easter!
I know! Thanks so much for sharing, Cynthia and happy Easter! xx