Name: Colomba Pasquale (Sweet Italian Easter Dove Bread)
Prep time: 25 h
Cook time: 45 min
Total time: 25 h 45 min
Cuisine: Italian
Ingredients: 3 tablespoons + 1 teaspoon cool water (50g); 1/4 teaspoon honey (or cane sugar) (2g); 1 1/2 teaspoons instant yeast (6g); 7 tablespoons bread flour (farina Manitoba type O) (75g); 2/3 cup bread flour (farina Manitoba type O) (96g); 4 large egg yolks, room temperature; 3 tablespoons cool water (45g); 2 teaspoons cane sugar (9g); 6 tablespoons butter, unsalted at room temperature (85g); 5 tablespoons cane sugar (75g); 2 large egg yolks, room temperature; 2 tablespoons warm milk (30g); 1 tablespoon Acacia honey (or other quality honey) (20g); 2 1/4 cups bread flour (325g); 1 1/2 teaspoons instant yeast (6g); 2 cups bread flour (farina Manitoba type O) (260g); 1 tablespoon low-fat milk powder (9g); 3/4 tablespoon diastatic malt powder (5g); 1 cup butter, cubed into small pieces, room temperature) (226g); 6 to 10 tablespoons cane sugar (75-125g)*for sweeter bread, add the full amount of sugar; 5 large egg yolks, room temperature; 1/2 cup cool water (100g); 3 tablespoons warm milk (35g); 3 teaspoons pure vanilla extract (12g); 2 teaspoons pure vanilla bean powder (or one Tahitian vanilla bean split and seeded) (4g); 1 teaspoon homemade Tarocco orange sugar (or 1 teaspoon of regular sugar + 1/4 teaspoon orange zest) (4g); 1 3/4 teaspoon Himalayan salt, or fine sea salt (*do not use iodized table salt) (10g); 8 1/2 ounces dried apricots (free of preservatives if possible) (242g); 1/4 cup sugar (55g); 3 ounces water (85g)

Jump to Recipe

This sweet Italian Easter Dove bread is one of those recipes that needs a little extra time and care to make. Not everything needs to be quick and easy or ready in 10 minutes or less even though we love those recipes too. Some things are more special because they take extra time and effort. This soft and absolutely delicious sweet bread filled with plump candied apricots is so delicious. When you’ve sliced off your first piece and tasted all your hard work (and patience), you’ll be rewarded.

3 paper Colomba molds filled with beautiful super yellow eggy-colored Colomba dough

I’ve included very detailed step-by-step and color-coded instructions as well as photos of each of the different steps to make this Easter bread easier to replicate at home. For this first Colomba I made, I actually used a simple coil whisk and my hands to mix and knead everything since I was just back in Italy and had not yet purchased my European KitchenAid mixer. All I can say is that it was bordering on the insane, but I managed it which means you can too. But if you have a stand mixer use it♡.

slices of Colomba bread on a cutting board

What’s an Italian Easter Colomba or Colomba Pasquale?

Colomba is a sweet egg-rich Italian yeast bread with a long fermentation time that’s baked in a paper mold (like panettone) in the shape of a dove to represent Easter. The taste is hard to describe but it’s somewhat like a cross between an even fluffier sweet Challah and cake with a very distinctive aroma and flavor (and this is even an inadequate description). It’s totally delicious. Artisanal Colomba uses a natural Mother starter versus traditional active or active dry yeast for the leavening which makes it very digestible. It relies on the highest quality natural ingredients for its incredible flavor (without the use of preservatives or additives). And its slow fermentation and rising time help develop one of the most beautiful weblike dough structures I’ve ever seen or worked with.

This “dove” bread is only produced and sold in the period leading up to and through the Easter holiday. You won’t find a Colomba in August. Which makes it special. It’s by far one of the best-tasting dessert breads I’ve ever eaten. And the best one I’ve ever had comes from a “pasticceria” (Italian pastry shop) near’ish where we live, called Olivieri 1882. This year we chose the “Colomba Albicocca e Caramello Salato” (Apricot & Salted Caramel). They have several non-traditional flavors like sour cherry, wild berries and white chocolate, triple chocolate, etc. which are also delicious.

ingredients for Colomba di Pasqua or Italian Easter Dessert Bread on countertop with Olivieri 1882 Colomba box, great-granny's bread bowl and Colomba paper mold with Let's Celebrate card from Olivieri

Italian Colomba Research & Development — Understanding Artisanal Colomba

I researched Olivieri’s ingredients plus numerous original versions from chefs and built a recipe based on this information. It helped a lot to have an actual Colomba to reference for both taste and texture. For any breadmakers out there, this is a challenging bread to make, but it’s worth the time and effort.

I’ll never forget this first Colomba because I couldn’t stop eating it. I had to seal it back up, put it back into its box, and push it away. These artisanal versions of Colomba, Panettone, or Pandora, are becoming increasingly popular in America. But too often these Italian desserts get a bad reputation because so many of the versions we’ve traditionally had access to in the States are the mass-produced boxed kind (full of preservatives and unnatural ingredients). They’re often made many months before they’re even expected to be consumed. Artisanal versions on the other hand have a much shorter shelf-life and are best eaten within a given window of time because they’re made using whole, high-quality, natural ingredients. You can still find excellent Colomba and Panettone outside of Italy and if you’re interested, I suggest seeking out a good one.

Colomba Comparison in Photos | Olivieri’s Artisanal Colomba Vs. Biting at the Bits Colomba

This is an impressive dessert bread to make and bring to any Easter lunch or dinner. But if you can’t imagine making your own, and you’re still curious about what this bread tastes like, I suggest ordering one from Olivieri 1882 (a local pastry shop that’s been in the same family since 1882). It’s won multiple awards for its Colomba di Pasqua including “Best Italian Colomba di Pasqua, 2019” by Gambero Rosso (Italy’s sort of “Michelin Guide”). Plus, numerous other awards including a shout-out by the NYTimes for their “Luxurious feather-light domes” and “They are as good as it gets with Panettone” mention.

And they ship express to America. I’ve ordered multiple Colombe and Panettone as gifts and it’s been a great experience every time. I’m not affiliated with anyone from Olivieri 1882. we just love everything they make. Whether you make your own or not, I recommend buying one from Olivieri to try it, if it’s within your budget.

Olivieri 1882 Apricot + Salted Caramel Colomba

Olivieri 1882 Colomba di Pasqua Colomba Albicocca e Caramello Salato

Biting at the Bits Apricot Colomba (inside shot)

How to Make Colomba Pasquale (Sweet Italian Easter Dove Bread) Step-By-Step Instructions and Photos

It’s important to show step-by-step photos of how to make Colomba di Pasqua because it helps simplify each stage in the process. Hopefully having this as a resource will help alleviate questions about how or what something should look (or feel like) at any given point in the process. Good luck making your own best-ever Easter Colomba to share with your family and friends and definitely use your stand mixer if you have one (I know I will be next time).

Developing Colomba di Pasqua dough from start to finish without using an electric mixer

STEP 1: making the biga starter

the dough should be very stiff and not stick to your hands

shape it into a ball, cover with non-pvc recyclable plastic wrap and rest for 45 min

STEP 2: first kneading

separate the 4 egg yolks from the egg whites

save 3 egg whites in separate container, cover and refrigerate for tomorrow when making the Colomba topping (save the last egg white to consolidate with the other ones you’ll use later on in the recipe…you can make egg white omeletts for breakfast or meringues)

at this point, your biga should look this this

when you pull off the plastic, you can see the structure has started to develop

add the biga to the egg-flour-sugar mixture along with the water

whisk the mixtures together until well blended….it will be fairly tough to do by hand, but I promise it’s possible

it should look like this just before the coil whisk comes undone because the dough is too strong for it:)

I switched to using my pliable dough scraper to be able to beat the mixture into submission until it was smooth (I used the pull, string and scrape method until it looked shiny and glossy)

it should be stretchy, soft and thick at this stage

gather it all up to make a dough round, cover with wrap and let rest for about 1 hour or until it’s bubbly and puffy on top (it will look shiny, thick and slightly puffed when ready for the next step)

STEP 3: second kneading

sugar with honey in the middle of it looking like a fried egg — while the dough is resting, measure the honey and sugar

sugar and honey and 2 bright orange egg yolks and it sort of looks like Cookie Monster — add two egg yolks (is it just me or does this remind you of the Cookie Monster?)

sugar and honey and 2 bright orange egg yolks in a bowl and a measuring cup pouring milk into the bowl — stir in the milk

add the room temp butter and whisk until smooth

whisk until the butter becomes emulsified

and looks like this (this mixture along with the 2 1/4 cup flour will get added to the dough next)

grab the dough that’s been resting…after about 1 hour the dough should be slightly puffed, bubbly, and thick looking

you can see the tiny bubbles all over the top

you should be able to make a slight indention with your finger and it should stay (this is a good indicator the dough is ready for the next addition)

pour the butter-egg mixture into the dough

using a fork start incorporating the liquid into the dough

you can see the weblike structure of the dough that had been resting

these “webs” are a great thing and if you see them, you know you’re on the right track

until it becomes one cohesive soft ‘mess”

add in the flour and and mix everything together with the paddle attachment on low speed until combined

and stir with the fork to combine everything well

but should start to come together as you scrape ever last bit of flour from the sides of the bowl and incorporate

when it looks about like this its time to scrape it out onto the Silpat or other non-stick baking or prep mat

this is what it looks like just after all the flour is incorporated and you’re really ready to start the real kneading process

start kneading and continue for about 10-12 minutes

it’s stiff and you need to really work it in order to activate the gluten and start getting a smooth surface

(when you press on it, it should hold the indention slightly

once it’s smooth and pliable, shape it into a dough round

rising colomba dough covered in plastic wrap — cover and let rise until lighter, slightly puffed, doubled in size and less glossy (about 3.5 hours in a draft-free area or in the oven with only the light turned on)

MAKING THE CANDIED APRICOTS WHILE THE DOUGH IS RISING

bowl of dried apricots — make the candied apricots by chopping in bite-size pieces

they should look about like this, but can be smaller if you prefer

diced dried apricots — chop the dried apricots into small chunks

candying dried apricots — add the apricots, sugar, and water to a small pan and heat to medium

homemade candied apricots — you’ll notice the mixture starts to look glossy and become much softer looking…turn the heat up and continue stirring and cooking until the liquid starts to evaporate

STEP 4: third kneading for final dough

colomba ingredients on the counter — get everything measured and ready to be mixed

mix flour, yeast, malt powder, milk powder, tarocco orange sugar and combine with a fork or a whisk to incorporate ingredients

you’ll know it’s ready when you can press lightly with 2 fingers and indentions remain

in a medium bowl, mix about 1/3 cup flour mixture with water and half of the butter

whisk this until smooth and light in color(about 2-3 minutes)

add in just a little more flour mixture and beat until it’s a bit shaggy

add in the remaining 2 egg yolks, milk, vanilla extract, vanilla powder, and salt and mix until well combined about another minute

add in the sugar and beat until well combined

place the risen dough directly into the mixture and press down

keep pressing the dough into the mixture

then start using your hands to squish and squeeze the two mixtures together

keep going (it’s really sticky I know! and this is why this recipe typically calls for use of an electric mixer!) use a dough scraper periodically to scrape the sides of the bowl

eventually, it comes together and will look like this

finally, add in the remaining flour mixture and the last half of the butter

squeezing the mixtures through your hands to incorporate everything

continue kneading for about 10-12 minutes by slapping, pulling, stringing up and slapping the dough back down into the bowl using your hands and/or a dough scraper

it’ll start shaping up and you can feel the change in the dough as the gluten structure continues to build

at the end of kneading for 10-12 minutes, shape the dough into a round

add the room temperature candied apricots

and start squishing the mixture through your hands for several minutes

or until the apricots are pretty evenly distributed and the mixture looks like this

butter a dish that’s at least 4-6 quarts (*or divide your dough now into 2 equal pieces and place in 2 separate buttered containers)

it should look like this (very soft and supple)

it will grow out of the top of this container by morning…label it and mark where your original dough is so you can record progress (this was my dough at 7:30pm

at 10:55pm this was how much my dough had grown

at 12:25am, this was how much it had grown, so I knew I needed to take the lid off at this point and replace with plastic wrap and then place the whole thing in a larger container because the dough was still going to rise until around 8am the following morning

and I’m really glad I did this because it was coming slightly over the top in the morning

photo taken at 7:51am, so this was a total proofing (proving or rising) time of 12.5 hours

Here you can see the different Sizes of Colomba molds: largest is the C3/ the medium one is the 300g

colomba dough rising in 4 qt plastic food container — my Colomba dough spilling out over the top after rising overnight

when you touch the dough at this point it should be super soft and not stick to your finger

gently pour out the dough onto a Silpat or other non-stick baking mat

you can see all the air bubbles and you’ll even be able to hear the dough making noise because of all of the air trapped

try not to let too many of these air bubbles collapse

the dough should slide out very easily without any effort leaving a “clean” container

using a dough cutter, cut the dough in half and cut one of the halves into two pieces…use the larger piece to create the long piece of the “dove”, place into mold and use a smaller piece for the next piece going horizontal across the long “log”

shows the filled Colomba’s ready for last rise before baking

at this point, I had my first espresso of the morning

let rise at room temp or inside the oven with the light on for about 3.5 hours or until puffing up over the top of the molds

Colomba molds full and ready to top and bake

while the Colomba’s are rising, make the Colomba nut topping by placing the nuts in the bowl of a food processor

then blend on full speed until it looks like this and not large nut pieces are visible

when you grab a handful and squeeze, it’ll look like this

now it’s time to add the cornstarch and then egg whites

Once the dough has risen, spread the nut topping evenly onto the tops of each Colomba

I had a little extra but refused to not use it

next add the Paneangeli zucchero (mini sugar “logs” and bake

when they are fully baked and golden brown, remove them from the oven one at a time and pierce with at least 2 wooden skewers in the bottom part of the bread so that you can hang them upside down from poles to cool as seen above

this is a photo taken from underneath the hanging Colomba…I laid on the floor to get this upside down shot..the ceiling is in the background

Colomba in mold in front of a box with black and white lettering — one of the baby Colomba’s I baked

this is the large Colomba which collapsed under its own weight in my hands as I describe in the post

this is the large Colomba and shows where the top tore completely open as described in the post

large Colomba that collapsed in my hands (inside shot)

again, not bad for getting flattened twice

Optional Add-ins to Customize Your Homemade Easter Colomba

Colomba and Panettone both contain dried fruits or zest of citrus fruits, nuts, and even chocolate sometimes. Original classic versions usually include candied citrus pieces known as “candita” (or candied citron) which I’m not too crazy about in large amounts unless it’s made the old-fashioned artisanal way which tastes amazing. The addition of dried fruits helps to keep these bread moist and also impart flavor. I used organic dried apricots and homemade blood orange sugar because I wanted to replicate Olivieri’s Apricot and salted caramel version which has a slightly fresh orange-caramel flavor. You can get creative with your Colomba fillings by using any of these add-ins or make up your own.

candied citron (lemon, lime, or orange)
1/2 cup white chocolate chips
1/2 cup milk or dark chocolate chips
dried cherries
raisins
pears
apples

Colomba dough before adding any apricots

Colomba dough in an oiled container to rise overnight

Colomba molds filled with beautiful super yellow eggy-colored Colomba dough

This Italian Easter Colomba Recipe Makes Enough to Share

You can choose to halve this recipe especially if it’s your first time making Colomba. Whatever you decide, you’ll just need to order the paper Colomba molds to accommodate your dough. If you choose to make the whole recipe as is, you may choose to make one of the following combinations outlined below. It’s possible that you’ll have around 375g dough in 300g mold if you choose to make the mini Colomba, but it all works out just fine.

Two 750g (or size C3 paper Colomba molds)
One 750g (27 ounces) Colomba + two 300g mold (10.5 ounces) baby Colomba’s (FYI, the 300g mold Colombas are much easier to handle, so If you go with the standard size (750g), have a helper in the kitchen to help you hang it upside down to cool and be sure to reinforce it with double metal skewers before inverting to hang.
Four 300g (10.5 ounces) baby Colomba

a beautifully almond covered crackly glazed top with white sugar logs (known as candita) on top

a slice of Colomba on a cutting board — even when my Colomba was crushed, it still held on to some of its beautiful air pockets and this made great French Toast!

all different kinds of Colomba are available

Troubleshooting Italian Colomba Bread – Mistakes I Made the First Time & How You Can Avoid Them

Although I had great success with the dough and the baking, I did have some avoidable mishaps once I’d removed them from the oven and hanged them upside down to cool. Easter Colomba bread (like Panettone and Pandora) is hung upside down directly after baking so that it doesn’t cave in or sink under its own weight as it cools. Colomba’s should be tall, light, and airy when baked properly and since this is really a bread and not an actual cake, the dough is denser and heavier. So, we hang it upside down to maintain a nicely domed top. Hopefully, with these tips, you’ll be able to avoid making these rookie mistakes.

THE FIRST ISSUE was that one of the baby Colombas that was hanging upside down to cool dropped to the floor. It was properly secured by two wooden skewers piercing through the bottom half of the bread. However, the poles which I’d haphazardly taped to two chairs were not secure. they rolled and the Colomba fell. To avoid this issue, be sure to plan ahead and build and secure your Colomba “hanging station” correctly.

THE SECOND ISSUE was with the large Colomba (which also rose perfectly). When I removed it from the oven I was holding it upside down as I was scrambling to make room to hang it on the poorly constructed Colomba “hanging station” which had the two smaller Colomba’s already hanging upside down. Because I hadn’t made adequate room for the large Colomba to hang alongside the two smaller Colombas, it crushed under its own weight in my hands. In fact, there was no more room for the large one to fit on the poles I’d constructed. But…I went ahead and forced it anyway because I had nowhere else to put it. That’s when one of the skewers snapped and broke off and the Colomba started to fall. Luckily, I caught it but not before the top of it tore open. I had to act fast. I immediately took the big Colomba to the countertop and set it down. Where it slowly sank a little more before I decided to use two wire spider strainers turned upside down to rest the Colomba on. When I flipped it back over to rest it on the spider strainers, I again crushed it with my hands.

To avoid this issue:

- - (1) Be sure to plan ahead and build and secure your Colomba “hanging station” on a countertop or table so that if a Colomba falls, it doesn’t have too far to drop. Also, make sure there is enough room for all of the Colombas to fit in the given space between the poles. For every Colomba since the first one, I place two crates spaced a distance apart on my table. The crates are just tall enough to hang the Colombas from. I leave one end of one of the poles unsecured so that I can move it if I need to make a wider opening to help fit the largest Colomba. Once the Colomba is in place, I move the pole back to position and tape it down to secure it in place.
  - (2) Use metal skewers that are stronger and won’t snap (or add a total of 4 wooden skewers to make a double “X” shape and help better support the weight).
  - (3) Ask someone to help you so you have an extra set of hands to help position the Colomba as you’re turning it over and securing it to the “hanging station”.

Something I’ll do differently next time is portion out the dough rounds before they spend the night slowly rising. You’ll see in the above photo (of the rectangular dough that’s just been gently scooped out of the container and placed onto a nonstick rolling mat after rising all night) that it’s full of little air bubbles. Next time I make this, I will definitely divide my dough into the exact portions I need for each mold, just after the last stage of kneading (and before letting it rise overnight). I’ll let each portion rise on its own in smaller, buttered containers and when it’s time to place the dough into the molds to bake, I will not actually form two logs to overlap on top of one another which is traditional, but rather I’ll gently create an oval shape and tuck each portion of dough under itself a little and then place the oval directly into the paper mold. I think this will help maintain the dough structure and as many air and bubbles as possible.

Something I noticed is the sound of this dough. It was full of tiny air bubbles so much so, that it was making noise as soon as I unwrapped it in the morning. It’s unlike any dough I’ve ever worked with before. But when cutting the dough, then portioning it and trying to form the “logs” I ended up deflating so many of these air pockets which was disappointing. At one point after I felt like I’d handled the dough too much, I wondered if it was going to rise properly. I think you’ll see by the photos of my Colomba Vs. Olivieri’s Colomba that even though I was a bit too rough on the dough and knocked out a ton of bubbles, it still turned out ok.

1. Build a better support or Colomba “hanging station”

2. Avoid letting the Colomba rise too high before adding the glaze or it can get messy (like this one)

3. A collapsed and torn large Colomba which is avoidable with better planning

Colomba Pasquale (Italian Easter Colomba) tips + tricks +FAQ’s

What is Colomba Pasquale or Colomba di Pasqua? Colomba is a rich, sweet, light, and fluffy bread that’s topped with a mixture of nuts, sugar, and egg white and baked. It’s an “Easter Dove” and is enjoyed throughout Italy at Easter. According to this article, it originated in Milan and may date back to the 6th century. It’s likely that it was most like dreamed up by a clever pastry chef in more recent history to sell more bread dough leftover from making the Christmas Panettone season just prior to Easter. Its most traditional flavor is candied orange zest but can be filled with candied citrus or other modern fillings. It’s hung upside down just after baking to ensure that the domed top stays high and the crumb stays light and airy.
Can you make Colomba at home? Yes, you can make Colomba at home, although traditionally everyone buys it each year from their favorite pasticceria (pastry shop).
Can you make Colomba Bread or Colomba Pasquale without a stand mixer? Yes, you can, but it’s a lot of work because it’s a very sticky dough, but the results are worth it. Although, it’s definitely easier to make in a stand mixer and this is what I suggest.
Is Colomba the same thing as Panettone? Colomba and Panettone are almost identical, but traditionally the Colomba had only orange zest or candied orange peel in it, whereas Panettone had dried fruits or nuts and citrus.
Where does Colomba come from? Colomba comes from Italy where it was developed to be served for the Easter celebration. Bakers most likely needed a way to use up ingredients left over from making the traditional Christmas Panettone and since the bread is so delicious, the Easter Dove shape was born and it became a tradition.
How do I serve Colomba? Italians enjoy eating Colomba with coffee in the morning, with a side of fresh fruit or whipped cream for dessert or an afternoon snack. But it’s just as enjoyable eaten by itself. The best Italian pastry shops recommend slicing the Colomba and heating it ever so slightly in the oven at a low temperature in order to release the natural fragrance and flavors of the ingredients in the bread.

Let’s get started!

Colomba Pasquale (Sweet Italian Easter Dove Bread)

Author: Kelly
Total Time: 25 hours 45 minutes
Yield: Two 750g Colombas or various smaller Colomba 1x

Print Recipe

Description

I have no words for how delicious this sweet Italian Easter bread is. If you can’t find an artisanal version where you live, make your own using this recipe. Everyone in your family will love you (even if you’re not Italian and even if you don’t celebrate Easter!) This dessert bread recipe takes place over two days, so I have color-coded both the ingredients and corresponding instructions so it can easily be followed and give you the best chance for sweet bread success. For even more helpful tips, be sure to read the section of the post dedicated to “what I’d do differently next time”. Buona Fortuna (good luck!).

Ingredients

Scale

STEP1: (Day 1) biga starter ingredients [MIX & REST 45]

3 tablespoons + 1 teaspoon cool water (50g)
1/4 teaspoon honey (or cane sugar) (2g)
1 1/2 teaspoons instant yeast (6g)
7 tablespoons bread flour (farina Manitoba type O) (75g)

STEP 2: (Day 1) first kneading [MIX & REST 1 HOUR]

2/3 cup bread flour (farina Manitoba type O) (96g)
4 large egg yolks, room temperature
3 tablespoons cool water (45g)
2 teaspoons cane sugar (9g)

STEP 3: (Day 1) second kneading [MIX & REST 3.5 HOURS]

6 tablespoons butter, unsalted at room temperature (85g)
5 tablespoons cane sugar (75g)
2 large egg yolks, room temperature
2 tablespoons warm milk (30g)
1 tablespoon Acacia honey (or other quality honey) (20g)
2 1/4 cups bread flour (325g)

STEP 4: (Day 1) third kneading for final dough [MIX & REST OVERNIGHT FOR 8-12 HOURS]

1 1/2 teaspoons instant yeast (6g)
2 cups bread flour (farina Manitoba type O) (260g)
1 tablespoon low-fat milk powder (9g)
3/4 tablespoon diastatic malt powder (5g)
1 cup butter, cubed into small pieces, room temperature) (226g)
6 to 10 tablespoons cane sugar (75-125g)*for sweeter bread, add the full amount of sugar
5 large egg yolks, room temperature
1/2 cup cool water (100g)
3 tablespoons warm milk (35g)
3 teaspoons pure vanilla extract (12g)
2 teaspoons pure vanilla bean powder (or one Tahitian vanilla bean split and seeded) (4g)
1 teaspoon homemade Tarocco orange sugar (or 1 teaspoon of regular sugar + 1/4 teaspoon orange zest) (4g)
1 3/4 teaspoon Himalayan salt, or fine sea salt (*do not use iodized table salt) (10g)

Candied Apricots Ingredients

8 1/2 ounces dried apricots (free of preservatives if possible) (242g)
1/4 cup sugar (55g)
3 ounces water (85g)

STEP 5: (Day 2) portioning + adding the dough to the paper molds + last rise [REST: 3 to 3.5 HOURS]

1 large Silpat or non-stick baking mat (*see recipe notes if you don’t own a non-stick baking mat)
2 (750g size C3) paper dove-shaped Colomba molds (or one 750g mold + two 300g molds) (or substitute paper molds with 2 buttered and floured nine-inch-diameter springform pans)

STEP 6: (Day 2) glazing, decorating, baking + cooling

Ingredients for the glaze:

3 large egg whites (if you want a slightly thinner glaze, experiment using 4 egg whites instead of 3 OR cutting the cornstarch in half)
2 tablespoons cornstarch (15g)
1 cup cane sugar (200g)
1 cup blanched raw almonds (skins removed) (160g)
1/2 ounce raw pine nuts (20g)
1 ounce raw, peeled hazelnuts (35g)
pinch of salt

Ingredients for decorating the tops of the glazed Colomba

a handful of raw blanched whole almonds (for decorating the tops of each Colomba)
Paneangeli “granella di zucchero” (Italian granular sugar “logs”), or raw turbinado sugar for sprinkling
12–14” long wooden or metal skewers (for piercing the Colomba to hang upside down to cool)

Instructions

STEP 1: (Day 1) Making the biga starter [MIX & REST 45]

Combine all ingredients in a small bowl, stir to combine, and shape into a ball (the dough will be very firm). Stir in yeast. Cover bowl with plastic wrap. Let the starter rise for about 45 minutes, or until it puffs up. Initially, the biga starter will be very firm but will soften and become lighter and almost spongy after the designated rising time. *if using active dry yeast instead of instant yeast, add the yeast to the water with the honey, stir to dissolve, and let stand about 10 minutes. Using a rubber spatula, mix in flour and proceed with Step 2.

STEP 2: (Day 1) The first kneading [MIX & REST 1 HOUR]

In a larger medium-sized bowl, add all Step 2-ingredients and then add the biga starter which has risen for 45 minutes. Beat until blended, with a strong coil whisk scraping down the sides of the bowl with a dough scraper often to incorporate all of the ingredients together. (At a certain point, it will become difficult to use the coil whisk because the dough becomes very strong. This is when I switch from using the coil whisk to using a dough scraper to slap, string up and pull the dough in order to beat and knead it for about 10 min by hand mimicking the action of an electric mixer. The dough will become soft and stringy. Cover the bowl with plastic and let rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, a little shiny, and slightly puffed and when you press a finger lightly on top, it will leave a slight indention. At this point, you’ll know it’s ready for step three. *if using an electric mixture, mix all ingredients on medium-low for about 5 minutes. Scrape dough off hook, shape it into a ball, cover, and let rise.

STEP 3: (Day 1) The second kneading [MIX & REST 3.5 HOURS]

Blend and mix together the first 5 ingredients listed in step 3 until smooth and then add them to the dough and mix with a fork until well blended. Add flour and continue mixing until it’s a shaggy ball. Scrape the dough out onto a nonstick baking mat and finish incorporating any small amount of flour. Shape into a ball and knead the compact and firm dough for about 10 to 12 minutes. Cover the bowl with plastic and let rise at room temperature until lighter in texture, slightly puffed, and less glossy (about 3 1/2 hours). The dough will have doubled in size. *if using an electric mixer, beat at low speed for about 8 minutes until smooth, scraping down the sides of the bowl and hook often, and proceed with the remaining instructions directly above.

STEP 4: (Day 1) The third kneading for final dough + candying the apricots [MIX & REST OVERNIGHT FOR 8-12 HOURS]

To make the candied apricots, place all ingredients into a pot, bring the mixture to a boil, and reduce to a simmer. Cook the apricots for about 15 to 20 minutes (stirring frequently to prevent scorching) until the liquid has evaporated and the apricots are plump and sticky. Remove from heat, allow to cool to room temperature while you finsh the dough. *You may make the apricots the day before you bake the Colomba and refrigerate overnight.
When the dough has properly risen you’ll be able to press two fingers lightly into the top and the indention will remain. Set aside while you prepare the remaining ingredients for the final dough.
Measure flour, yeast, malt powder, milk powder, and Tarocco orange sugar (or regular sugar + orange zest) into a bowl and combine with a whisk to incorporate the ingredients.
In a separate bowl, add about 1/3 of the flour mixture, water, 2 egg yolks, and half of the butter, and whisk to incorporate until the mixture is smooth (about 3 minutes). Add in just a little more flour and mix until you have a shaggy soft dough.
Add remaining 3 egg yolks, milk, vanilla extract, vanilla bean powder, and salt, and whisk for about 3 minutes more until the mixture is smooth and lighter in color.
Add the sugar and beat until smooth about one minute more.
Place the risen dough into this mixture and start pressing the dough and squeezing it into the mixture with your hands until you have a sticky but cohesive mass. Add in the remaining flour and butter and squish and mix and knead for about 10-12 minutes. Slap, pull, and string the dough up and down to help develop the gluten being sure to scrape down the sides of the bowl frequently with a dough scraper. *It’s really messy, but you can do it.
Once the dough is kneaded, add the candied apricots and mix them in while squeezing the dough with your hands until well incorporated. Form the dough into a round and place it into a very large buttered container (with at least 4-quart to 6qt capacity). Cover with plastic. Let dough rise at room temperature until doubled and it’s soft and supple for 8 to 12 hours.

STEP 5: (Day 2) portioning + adding the dough to the paper molds + last rise [REST: 3 to 3.5 HOURS]

Gently pour the dough out onto a Silpat or other nonstick baking mat. Divide dough into 3 equal pieces. Divide 1 piece in half and then shape each half into a 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends under to fit. Roll each remaining dough piece into 11-inch-long. Place 1 log across the dough in each mold. (If using 2 springform pans, divide dough in half; place half of the dough in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature or in the oven with the light only turned on until the dough has risen to just below the tops of each mold or about 3 to 3/1/2 hours.

STEP 6: (Day 2) Glazing, decorating, baking + cooling the Colomba

While the Colombas are rising, position the rack in the bottom third of the oven and preheat to 375°F/190°C.
Finely grind sugar and nuts in the processor. Add the cornstarch and a pinch of salt and pulse a few times until well incorporated.
Add the egg whites and blend for about 15 to 20 seconds until the mixture is thick but runny. Peel the plastic off of the risen doughs and evenly distribute the nut glaze over top of each using a large spoon. Place whole almonds on top and sprinkle each Colomba with the “granella di zucchero” (sugar logs).
Place Colombas onto a baking sheet and bake until golden brown on top and a cake tester or slender wooden skewer inserted into the center comes out clean, or about 45 minutes. Insert 2 to 4 skewers per Colomba into (and through) the bottom of each so that the Colomba can be turned upside down and suspended from 2 poles to completely cool. Allow Colombas to cool completely. These can be baked ahead and wrapped individually in plastic wrap and placed into a large freezer bag and left at room temperature for up to 2 days or freeze individual slices wrapped in plastic wrap and placed in freezer bags until needed. Enjoy with your favorite tea, coffee, or glass of prosecco.

Notes

Buy eggs with the deepest orange or yellow-colored yolks if you can find them. This is what gives traditional Colomba its naturally intensely yellow dough. If you can’t find these types of eggs, you may add a little turmeric to the dough to help create a more natural yellow dough. Just be sure not to add so much that it affects the flavor of the bread.
The amount of sugar you add can be adjusted according to your taste. I originally used 6 tablespoons (75g) of sugar, but it wasn’t as sweet as Olivieri’s and next time I’ll add at least 2 more tablespoons of sugar. But honestly, it’s perfectly sweet using only 6 tablespoons.
How to store Colomba. These can be baked ahead and wrapped individually in plastic wrap or beeswax paper and placed into a large freezer bag and left at room temperature for up to 2 days or freeze individual slices wrapped in plastic wrap and placed in freezer bags until needed.
Find all of the rest of the tips (plus what I’ll do differently next time) in the main post. There are a lot of helpful tips to help you avoid some of my mistakes and missteps that are very useful if this is the first time you’re making a Colomba.
If you don’t own a non-stick dough mat or Silpat, you may instead add 1/2 cup flour on a large surface to keep the dough from sticking to the surface when you shape the dough into “doves”.)

Prep Time: 1 hour
Rest Time: 24 hours
Cook Time: 45 minutes
Category: Breads
Method: Oven Bake
Cuisine: Italian

Nutrition

Serving Size: 1 slice

Keywords: artisanal colomba recipe, homemade colomba recipe, Easter bread, Colomba di Pasquale, Colomba di Pasqua, dessert breads, Italian bread, Italian Easter Bread, Italian bread recipe, how to make Italian colomba from scratch, the best Italian easter bread, Italian easter sweet bread, artisanal yeast bread, sweet yeast bread recipe,

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