If Christmas in Italy means panettone, then Easter means colomba, a beautifully soft, dove-shaped cake that’s as symbolic as it is delicious. “Colomba” means dove in Italian, and this sweet bread, often topped with pearl sugar and almonds, represents peace and rebirth, perfect for the spirit of Easter.
Baking a traditional Colomba di Pasqua at home is no small feat. It’s a labor of love, just like panettone, but the result is a rich, fluffy, citrus-scented cake that’s sure to impress. Let’s dive into the classic recipe and, at the end, we’ll look at how you can make a vegan or gluten-free version too!
Traditional Colomba di Pasqua: The Original Recipe
Ingredients (for 1 large colomba mold – approx. 1 kg)
For the first dough:
- 300 g (2 ½ cups) strong bread flour (Manitoba flour)
- 100 g (½ cup) sugar
- 120 ml (½ cup) warm water
- 100 g (⅓ cup + 1 tbsp) unsalted butter, softened
- 4 egg yolks
- 10 g fresh yeast (or 3.5 g active dry yeast)
For the second dough:
- 100 g (¾ cup) flour
- 40 g (3 tbsp) sugar
- 40 g (3 tbsp) softened butter
- Zest of 1 orange and 1 lemon
- 1 tsp vanilla extract
- A pinch of salt
- 150 g (1 cup) candied orange peel (optional but traditional)
For the glaze:
- 1 egg white
- 2 tbsp icing sugar
- Handful of whole almonds
- Pearl sugar (optional)
Step-by-Step Instructions
1. Make the first dough (preferably the evening before)
In a large mixing bowl, dissolve the yeast in warm water. Add the sugar and egg yolks, then slowly mix in the flour. Start kneading, and once the dough comes together, add the butter a little at a time until it’s fully absorbed. Knead until smooth and elastic (about 10–15 minutes). Cover the bowl with a clean towel and let it rise in a warm place overnight (8–12 hours) until doubled in size.
2. Prepare the second dough
To the risen dough, add the additional flour, sugar, salt, citrus zest, and vanilla. Knead again and add the butter gradually. Finally, fold in the candied orange peel if using. Knead until smooth, this may take some time, so patience is key!
3. Shape the colomba
Once your dough is soft and elastic, divide it into two parts: one for the “body” and one for the “wings.” Shape them accordingly and place into a dove-shaped paper mold. If you don’t have one, a loaf or bundt pan will still give you great results!
Let it rise again in a warm spot for 2–3 hours, or until it fills the mold.
4. Add the glaze
Preheat your oven to 170°C (340°F). In a small bowl, whisk the egg white with the icing sugar until frothy. Gently brush the top of the dough, then sprinkle with whole almonds and pearl sugar.
5. Bake
Bake for about 40–45 minutes. Check doneness by inserting a skewer into the center, it should come out dry. If it browns too quickly, cover loosely with foil after 25–30 minutes.
6. Cool upside down (optional, but helps the texture)
Like panettone, traditional bakers cool the colomba upside down by skewering the base and suspending it between two surfaces. If that’s too tricky, let it cool completely in the mold.
Vegan or Gluten-Free Colomba? Yes, You Can!
To make it vegan:
- Replace butter with a high-quality plant-based butter or margarine.
- Use 3 tbsp aquafaba (chickpea water) or flaxseed meal for every egg yolk.
- Ensure your sugar is vegan (some are processed with bone char).
- Use a plant-based milk glaze (almond or soy milk mixed with sugar) in place of egg white for the topping.
To make it gluten-free:
- Use a strong gluten-free flour blend designed for bread or brioche.
- Add 1 tsp of xanthan gum to help bind the dough.
- The texture will be slightly different, more cake-like than bread-like—but still delicious and fragrant!
In Italy, colomba is more than just a dessert, it’s a sign of spring, of togetherness, and of sweet traditions shared year after year. Whether you’re baking it for the first time or adding your own twist, the magic is in every fold and rise.
Buona Pasqua, and happy baking!
