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Colomba Pasquale (Easter Dove)
Colomba Pasquale (Easter Dove) is a traditional Italian recipe for a classic rich, sweet bread that's baked in a paper mould shaped like a dove and which is typically served for easter. The full recipe is presented here and I hope you enjoy this classic Italian version of: Easter Dove (Colomba Pasquale).
prep time
30 minutes
cook time
40 minutes
Total Time:
70 minutes
Additional Time:
(+10 hours proving)
Serves:
6
Rating: 
Tags : Bread RecipesBaking RecipesCake RecipesItaly Recipes
These are traditional Italian Easer loaves baked in dove-shaped paper moulds that need to be prepared over two days. Prepare the first step the evening before.
Ingredients:
For the Colomba Loaves:
2 dove-shaped paper baking moulds (available from Italian delis)
4 eggs
200g caster sugar
100g butter, softened
450g fine flour
50g fresh yeast
75ml milk, lukewarm
1 tsp vanilla extract
finely-grated zest of 1 orange
finely-grated zest of 1 lemon
60g chopped candied orange peel
60ml Strega liqueur
pinch of salt
For the Glaze:
2 egg whites, lightly beaten
60g whole
almonds
sucre perlé
Method:
Beat together the eggs and sugar until pale and creamy. Add the softened butter, the vanilla extract and the citrus zests and continue baking to incorporate.
Dissolve the yeast in the lukewarm milk then add to the egg mixture. Sift together the flour and salt into a bowl. Slowly begin incorporating this into the liquid ingredients until the dough is soft, but still a little sticky.
Turn the resultant dough out onto a floured work surface and knead hard for about 15 minutes, or until soft and elastic. Form into a ball, place in a bowl then cover with clingfilm (plastic wrap) and set aside in a warm place to rise over night (about 10 hours).
The following day, knock the dough back then work in the candied orange peel and the Straga liqueur. Turn onto a lightly-floured work surface and knead for 5 minutes. Divide the dough into two portions then transfer each one to a separate paper baking mould. Cover with a cloth and set aside to rise until the dough has nearly reached the tops of the moulds.
Use the beaten egg to lightly glaze the tops of both loaves then sprinkle over the almonds and sucre perlé.
Transfer to an oven pre-heated to 160°C and bake for about 35 minutes, or until the loaves are golden brown and sound hollow when rapped on the base. Remove from the oven and set aside to cool.
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