Christina's Cucina

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Traditional Italian Dove Bread for Easter (Colomba di Pasqua)

April 15th, 2017 | 22 Comments

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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”.

Colomba di Pasqua or Italian Dove Bread

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?

Colomba di Pasqua or Italian Dove Bread

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!

close up of chocolate and orange bread pudding in a ramekin
And it makes fabulous French toast!

If you like using yeast, please give my PERFECT YEAST DOUGHNUT recipe a try! It’s incredibly good!

Perfect Yeast Doughnut on more doughnuts


 

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.

Making colomba di Pasqua (dove bread) in a bread machine.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 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.)

making Colomba di Pasqua or Italian Dove Bread

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.

making Colomba di Pasqua or 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).

making Colomba di Pasqua or Italian Dove Bread

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.

making Colomba di Pasqua or Italian Dove Bread

Brush this over the top of the dove bread.

making Colomba di Pasqua or Italian Dove Bread

Next, scatter the Belgian and/or Swedish pearl sugar over the top, and dot with whole almonds.

Colomba di Pasqua or Italian Dove Bread

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.

Colomba di Pasqua or Italian Dove Bread

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!

Colomba di Pasqua or Italian Dove Bread

Buona Pasqua and Happy Easter!

Colomba di Pasqua or Italian Dove Bread

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Yield: 1 loaf

Traditional Italian Dove Bread for Easter (Colomba di Pasqua)

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
© adapted from a Sunset recipe for panettone
Cuisine: Italian / Category: Bread, Cookies & Pastries
 
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
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Bread, Cookies & Pastries, Course or Meal, Cuisine, Desserts, Italian, Special Diets, Vegetarian · colomba, colomba di pasqua, dove bread, Easter, Easter baking, Easter Bread, Easter dove bread, Italian bread, traditional Italian Easter bread, Yeast Bread, Yeast Dough

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Reader Interactions

22 Responses

  1. Traditional Italian Easter Pie with Eggs (Pizza Rustica) - Christina's Cucina says:
    March 27, 2018 at 8:05 pm

    […] Colomba di Pasqua (Easter Dove Bread) […]

    Reply
  2. 7 Traditional Italian Easter Recipes • Curious Cuisiniere says:
    March 26, 2018 at 1:00 am

    […] Colomba di Pasqua (literally “Easter dove”) is a panettone-like bread that is shaped in the form of a dove. […]

    Reply
  3. Individual Italian Easter Bread Rings...Easy Step by Step Directions - Christina's Cucina says:
    March 19, 2018 at 10:43 pm

    […] may also like this recipe for a Colombo di Pasqua (Italian Easter dove […]

    Reply
  4. Alma Vorrei says:
    February 8, 2018 at 5:34 am

    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!

    Reply
    • Christina says:
      February 13, 2018 at 1:43 am

      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!)

      Reply
      • Janice Talone says:
        February 13, 2018 at 4:34 pm

        Do you have a recipe for Easter BREAD stuffed with ground ham and ricotta cheese?

        Reply
        • Christina says:
          February 13, 2018 at 10:34 pm

          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/

          Reply
    • Jonee says:
      April 3, 2018 at 7:54 pm

      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.

      Reply
      • Christina says:
        April 4, 2018 at 11:09 am

        That’s great to hear, Jonee! Happy that the cupcake sized ones turned out, too! Grazie!

        Reply
  5. Jill l Mad About Macarons says:
    April 20, 2017 at 12:25 pm

    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!

    Reply
    • Christina says:
      April 20, 2017 at 2:33 pm

      Haha! It’s just a dove shaped (or in my case, the dove flew into a wall) panettone! Make away! :)

      Reply
  6. Janice says:
    April 18, 2017 at 4:51 am

    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.

    Reply
    • Christina says:
      April 18, 2017 at 9:57 am

      Thanks Janice! I honestly don’t know a recipe for this bread. Have you looked on google?

      Reply
  7. David says:
    April 16, 2017 at 6:04 am

    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!

    Reply
    • Christina says:
      April 16, 2017 at 10:57 am

      Thank you, David! Enjoy the wedding and Happy Easter! :)

      Reply
  8. Frank says:
    April 16, 2017 at 5:55 am

    Gorgeous! Happy Easter to you, too, Christina!

    Reply
    • Christina says:
      April 16, 2017 at 10:57 am

      Grazie, Frank! :)

      Reply
  9. Heidi says:
    April 15, 2017 at 6:52 pm

    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!

    Reply
  10. Dr. Mike says:
    April 15, 2017 at 6:02 pm

    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.

    Reply
    • Christina says:
      April 15, 2017 at 6:15 pm

      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!

      Reply
  11. Cynthia | What A Girl Eats says:
    April 15, 2017 at 5:35 pm

    Looks lovely! You know how much I love anything with almonds! Pinned/stumbled and yummed. Happy Easter!

    Reply
    • Christina says:
      April 15, 2017 at 6:14 pm

      I know! Thanks so much for sharing, Cynthia and happy Easter! xx

      Reply

Trackbacks

  1. Traditional Italian Easter Pie with Eggs (Pizza Rustica) - Christina's Cucina says:
    March 27, 2018 at 8:05 pm

    […] Colomba di Pasqua (Easter Dove Bread) […]

    Reply
  2. 7 Traditional Italian Easter Recipes • Curious Cuisiniere says:
    March 26, 2018 at 1:00 am

    […] Colomba di Pasqua (literally “Easter dove”) is a panettone-like bread that is shaped in the form of a dove. […]

    Reply
  3. Individual Italian Easter Bread Rings...Easy Step by Step Directions - Christina's Cucina says:
    March 19, 2018 at 10:43 pm

    […] may also like this recipe for a Colombo di Pasqua (Italian Easter dove […]

    Reply

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Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time.



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