Colomba Pasquale Tradizionale

Colomba Pasquale Tradizionale

A refined Italian Easter cake, naturally leavened, soft and aromatic, enriched with candied orange and finished with a crisp almond glaze.

Prep Time:

2 days (including fermentation)

Cooking Time:

50 minutes

Serving:

8–10

Difficulty:

Advanced

Ingredients

First Dough (Starter)

• 100 g bread flour

• 60 ml whole milk

• 10 g fresh yeast

  
  

Second Dough

• 400 g bread flour

• 150 g sugar

• 200 g unsalted butter (softened)

• 4 whole eggs + 2 yolks

• 120 ml whole milk

• 150 g candied orange peel

• Zest of 1 orange

• 1 tsp vanilla extract

• 10 g salt

Almond Glaze

• 100 g almond flour

• 100 g sugar

• 2 egg whites

• Whole almonds (for decoration)

• Pearl sugar (optional)

  
  
  
  

Method

Step 1 – Starter (Day 1)

Dissolve the yeast in lukewarm milk. Add flour and mix into a smooth dough.

Cover and let it rise for about 2 hours until doubled in size.

Step 2 – First Dough

Transfer the starter into a mixing bowl. Add flour, sugar, eggs, and milk gradually.

Knead until smooth, then incorporate the butter slowly.

Work the dough until elastic and silky.

Let it rise 8–10 hours (overnight) until tripled in volume.

Step 3 – Final Dough

Add salt, orange zest, vanilla, and candied orange peel.

Knead gently to avoid breaking the structure.

Shape the dough into a traditional colomba mold (dove shape).

Let it rise again for 4–5 hours until it reaches the top of the mold.

Step 4 – Glaze

Mix almond flour, sugar, and egg whites into a thick paste.

Spread gently over the dough.

Decorate with whole almonds and pearl sugar.

Step 5 – Baking

Bake in a preheated oven at 170°C (340°F) for about 45–50 minutes.

Once baked, cool upside down using skewers (this is critical to prevent collapse).

Chef’s Tip

The secret of a perfect colomba is slow fermentation. Do not rush the rising times.

A well-developed dough should be light, airy, and stretch into long gluten strands when pulled.

Wine Pairing (Italian Only)

Pair with a Moscato di Sardegna DOC or a Passito di Pantelleria.

Both enhance the citrus notes and complement the sweetness without overpowering the texture.

Final Note

This is a professional-level recipe. For home production, patience and precision are essential, especially during fermentation and cooling.

by Chef Gianluca Deiana Abis