Colomba Pasquale

🧂 Ingredients

• 500 g All-purpose flour (or bread flour)(High-protein flour is recommended for better structure.)
• 200 g Unsalted butter(Softened to room temperature.)
• 6 Large eggs(At room temperature. You will need yolks for the dough and whole eggs for the glaze.)
• 200 g Granulated sugar(Divided for dough and glaze.)
• 150 g Candied orange peel(Finely diced.)
• 7 g Active dry yeast(Or 20g fresh yeast.)
• 50 ml Milk(Lukewarm.)
• 50 g Honey
• 10 g Salt
• 1 tsp Vanilla extract
• 100 g Almonds(Whole, blanched or unblanched, for topping.)
• 50 g Pearl sugar(For topping.)
• 1 Egg white(For the glaze.)

👨‍🍳 Instructions

1. 1

   Prepare the first dough (biga or preferment): In a small bowl, dissolve the yeast in lukewarm milk. Combine with 100g of the flour and 50g of the sugar. Mix until a shaggy dough forms. Cover and let it rest at room temperature for 1-2 hours, or until bubbly and slightly risen.

   ⏱️ 1-2 hours
2. 2

   Prepare the second dough: In the bowl of a stand mixer fitted with a dough hook, combine the risen preferment with the remaining 400g flour, remaining 150g sugar, honey, vanilla extract, and the 6 egg yolks. Mix on low speed until a cohesive dough forms. Gradually increase speed to medium and knead for about 10 minutes until the dough is smooth and elastic. It will be quite sticky.

   ⏱️ 15 minutes
3. 3

   Incorporate butter: With the mixer running on low speed, add the softened butter a tablespoon at a time, waiting until each piece is incorporated before adding the next. This process can take 15-20 minutes. Continue kneading until the dough is very smooth, elastic, and pulls away from the sides of the bowl. Add the salt and knead for another 2 minutes.

   ⏱️ 20-25 minutes
4. 4

   First proofing: Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place for 2-3 hours, or until doubled in size. Alternatively, refrigerate overnight for a slower, more flavorful fermentation.

   ⏱️ 2-3 hours (or overnight in fridge)
5. 5

   Add inclusions: Gently punch down the dough. Spread the candied orange peel evenly over the dough and knead gently to distribute. Be careful not to overwork the dough at this stage.

   ⏱️ 5 minutes
6. 6

   Second proofing: Shape the dough into a rough dove shape and place it into a greased, floured, and lined Colomba mold (or a similar dove-shaped mold). If you don't have a special mold, you can shape it freeform on a baking sheet, though it won't have the distinct dove shape. Cover the mold loosely with plastic wrap and let it proof again in a warm place for 4-6 hours, or until it has risen significantly and nearly fills the mold. The dough should feel light and airy.

   ⏱️ 4-6 hours
7. 7

   Prepare the topping: While the dough is proofing, prepare the glaze. In a small bowl, whisk together the egg white, remaining 50g sugar, and vanilla extract until smooth. Stir in the whole almonds and pearl sugar.

   ⏱️ 5 minutes
8. 8

   Glaze and bake: Preheat your oven to 180°C (350°F). Once the dough has finished its final proof, gently brush the almond topping mixture evenly over the surface of the dough, ensuring the almonds and pearl sugar adhere well. Bake for 45-55 minutes, or until the cake is deeply golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, loosely tent it with aluminum foil.

   ⏱️ 45-55 minutes
9. 9

   Cooling: Carefully remove the Colomba from the mold. Let it cool completely on a wire rack. For best results, allow it to rest for at least a few hours, or preferably overnight, before slicing to allow the crumb to set.

   ⏱️ Minimum 4 hours

💡 Pro Tips

• ✓The long fermentation times are crucial for developing the characteristic flavor and texture of Colomba.
• ✓Ensure all ingredients, especially butter and eggs, are at room temperature for proper dough emulsification.
• ✓The dough will be very sticky; resist the urge to add too much extra flour, which can make the cake dense.
• ✓Using a stand mixer with a dough hook is highly recommended for this enriched dough.
• ✓The dove shape is traditional, but the flavor and texture are the most important elements.

🔄 Variations

• Chocolate Colomba: Add chocolate chips or chunks to the dough along with the candied fruit.
• Citrus Colomba: Add finely grated zest of lemon or orange to the dough.
• Without candied fruit: Omit the candied orange peel for a simpler flavor profile.

🥗 Nutrition

Per serving