Traditional Italian Dove Bread for Easter (Colomba di Pasqua)

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. 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!

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

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
• 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

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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Yield: 1 loaf

Traditional Italian Dove Bread for Easter (Colomba di Pasqua)

Print

A traditional Italian Easter bread made in the shape of a dove.

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. When the bread has finished rising, remove it from the oven and preheat the oven to 350°F/175°C.
7. 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.
8. Next, scatter the Belgian and/or Swedish pearl sugar over the top, and dot with whole almonds.
9. 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.
10. 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.

Nutrition Information:

Yield:

20

Serving Size:

1 slice
Amount Per Serving: Calories: 187 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 71mg Sodium: 87mg Carbohydrates: 20g Fiber: 0g Sugar: 9g Protein: 3g