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The Colomba di Pasqua is Italy's beloved Easter celebration cake, shaped like a dove to symbolize peace and the arrival of spring. This enriched yeasted bread is similar to panettone but lighter, studded with fragrant candied orange peel and crowned with a crunchy almond and pearl sugar glaze. The dough is slow-risen twice to develop its characteristic feathery, pillowy texture and deeply buttery, citrus-scented flavor. Baking a Colomba at home fills the kitchen with an intoxicating aroma that heralds the Easter holiday.
Prep
40 min
Cook
45 min
Total
85 min
Servings
4 srv
Difficulty
Hard
Calories
395 kcal
For 4 serving(s)
Per serving
Dissolve yeast in warm milk with a pinch of sugar. Let stand 10 minutes until frothy.
Mix flour, sugar, salt, eggs, vanilla, and yeast mixture together until a dough forms. Knead for 10 minutes until smooth and elastic.
Add softened butter gradually, kneading after each addition until fully incorporated and the dough is glossy and elastic.
Fold in the candied orange peel. Cover and let rise in a warm place for 1.5-2 hours until doubled.
Shape the dough into a dove form (or use a Colomba mold). Cover and let rise again for 45 minutes.
Whisk the egg whites with ground almonds to make the glaze. Spread over the surface and scatter whole almonds and pearl sugar on top.
Bake at 180°C (355°F) for 40-45 minutes until a skewer comes out clean. Cool completely before slicing.
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