Colomba di Pasquale (Easter Dove Bread) 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: Colomba di Pasquale (Easter Dove Bread).
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.
The cake mix is similar to Christmas Panettone and in effect this can be considered a springtime/Easter version of the traditional Italian Christmas rich fruited bread.
Go to the printable version of the recipe
4 eggs
200g (1 cup) caster sugar
100g (1/2 cup) butter, softened
450g (1 lb) fine (00 grade) flour
50g (2 oz) fresh yeast
75ml (5 tbsp) milk, lukewarm
1 tsp vanilla extract
finely-grated zest of 1 orange
finely-grated zest of 1 lemon
60g (2 oz) chopped candied orange peel
60ml (1/4 cup) Strega liqueur
pinch of salt
60g (2 oz) whole almonds
sucre perlé (pearl sugar)
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 Strega 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 160ºC (320ºC) 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.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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.
The cake mix is similar to Christmas Panettone and in effect this can be considered a springtime/Easter version of the traditional Italian Christmas rich fruited bread.
Go to the printable version of the recipe
Colomba di Pasquale (Italian Easter Dove Bread) Recipe
Ingredients:
For the Colomba Loaves:
2 dove-shaped paper baking moulds (available from Italian delis)4 eggs
200g (1 cup) caster sugar
100g (1/2 cup) butter, softened
450g (1 lb) fine (00 grade) flour
50g (2 oz) fresh yeast
75ml (5 tbsp) milk, lukewarm
1 tsp vanilla extract
finely-grated zest of 1 orange
finely-grated zest of 1 lemon
60g (2 oz) chopped candied orange peel
60ml (1/4 cup) Strega liqueur
pinch of salt
For the Glaze:
2 egg whites, lightly beaten60g (2 oz) whole almonds
sucre perlé (pearl sugar)
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 Strega 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 160ºC (320ºC) 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.
Printable version of the Recipe
italy, traditional, easter, sweet bread, cakes, baking
Baking
Italy
Colomba di Pasquale (Italian Easter Dove Bread)
https://fabulousfusionfood.blogspot.com/2019/04/colomba-di-pasquale-italian-easter-dove.html
Colomba di Pasquale (Italian Easter Dove Bread). This is a classic Italian recipe for an Easter sweet yeasted bread with fruit that is similar to panettone and which is eaten during the Easter period.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJjyO_x9rENA1rz93Ydwvt8qhJIo-QFi23dyBdcD_qhY7SQVdmB9UZVZYCGd2PfS5BgEAiRlV52sNVkwmqqeQFjY4sWI2lXONkESx4cEBuTPzzb3UnAA8FmKhpifENubBK2FoVmUEjJ4/s1600/Colomba-di-Pasquale.png
2019-04-14
Yield: 12
Colomba di Pasquale (Italian Easter Dove Bread)
Colomba di Pasquale (Italian Easter Dove Bread). This is a classic Italian recipe for an Easter sweet yeasted bread with fruit that is similar to panettone and which is eaten during the Easter period.
prep time: 12 hours
cook time: 60 mins
total time: 12 hours
Ingredients:
- 2 dove-shaped paper baking moulds (available from Italian delis)
- 4 eggs
- 200g (1 cup) caster sugar
- 100g (1/2 cup) butter, softened
- 450g (1 lb) fine (00 grade) flour
- 50g (2 oz) fresh yeast
- 75ml (5 tbsp) milk, lukewarm
- 1 tsp vanilla extract
- finely-grated zest of 1 orange
- finely-grated zest of 1 lemon
- 60g (2 oz) chopped candied orange peel
- 60ml (1/4 cup) Strega liqueur
- pinch of salt
- 2 egg whites, lightly beaten
- 60g (2 oz) whole almonds
- sucre perlé (pearl sugar)
For the Colomba Loaves:
For the Glaze:
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 Strega 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 160ºC (320ºC) 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.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Comments
Post a Comment