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Classic Colomba di Pasqua Recipe Easy Homemade Italian Easter Dove Bread with Candied Orange

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A traditional Italian Easter bread shaped like a dove, enriched with butter and eggs, and studded with candied orange peel for a rich, fragrant, and festive treat.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 1/4 tsp (7g) active dry yeast
  • 3/4 cup (150g) granulated sugar
  • 2/3 cup (150g) unsalted butter, softened
  • 3/4 cup (200ml) whole milk, warmed
  • 3 large eggs, room temperature
  • 1 tsp salt
  • 3.5 oz (100g) candied orange peel, chopped
  • 1 tsp vanilla extract
  • Zest of 1 large orange
  • 1/2 cup (50g) almond flour (optional, for topping)
  • Powdered sugar (for dusting)

Instructions

  1. Activate the yeast (10 minutes): Warm the milk to about 100°F (38°C). In a small bowl, combine the warm milk, yeast, and a teaspoon of sugar. Stir gently and let it sit until frothy and bubbly.
  2. Mix the dough (15 minutes): In a stand mixer bowl, combine flour, remaining sugar, and salt. Add the activated yeast mixture, eggs, softened butter, vanilla extract, and orange zest. Mix on low speed until dough starts to come together, then knead on medium speed for about 10 minutes until smooth, elastic, and slightly tacky but not sticky.
  3. First rise (1.5 to 2 hours): Transfer dough to a lightly greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size. Dough is ready when a gentle press leaves a slight indentation.
  4. Incorporate candied orange (5 minutes): Gently fold chopped candied orange peel into the dough by hand, being careful not to deflate it.
  5. Shape the dough (10 minutes): Divide dough into two parts: larger for the body and smaller for the wings. Roll the larger piece into an oval and place in the bottom of the Colomba mold. Shape the smaller piece into two wing shapes and place on top, pressing gently to adhere.
  6. Second rise (1 hour): Cover shaped dough and let rise again until puffed and almost doubled.
  7. Preheat oven to 350°F (175°C).
  8. Prepare topping (optional, 5 minutes): Mix almond flour with a bit of sugar and egg white to brush on top for a crunchy, nutty crust.
  9. Bake (35-40 minutes): Place mold on a baking sheet and bake until golden brown and a skewer inserted in the center comes out clean. Tent with foil if top browns too quickly.
  10. Cool (at least 1 hour): Remove from oven, let cool in mold for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and softened butter for best incorporation. Avoid over-kneading to keep bread tender. Proof dough in a warm, draft-free spot. Use a kitchen scale for accurate flour measurement. Tent bread with foil if browning too fast. Cool completely on a rack to maintain crust crispness. Variations include gluten-free flour blends, chocolate chips, nuts, or seasonal fruits. Dairy-free substitutions possible with plant-based milk and butter.

Nutrition

Keywords: Colomba di Pasqua, Italian Easter bread, candied orange bread, traditional Italian bread, Easter bread recipe, homemade Colomba, festive bread

Find it online: https://gleefulfork.com/classic-colomba-di-pasqua-recipe-easy-homemade-italian-easter-dove-bread-with-candied-orange/