Best 2 Easter Colomba Dove Peace Italy Recipes

Easter in Italy is a joyous occasion that brings families and friends together to celebrate the resurrection of Jesus Christ. One of the most iconic culinary traditions associated with Italian Easter is the preparation of the "Colomba Pasquale," also known as the Easter Dove. This sweet, yeast-based bread, shaped like a dove, symbolizes peace and new beginnings. Its fluffy texture and delicate flavors make it a beloved dessert enjoyed by people of all ages. As Easter approaches, home cooks across Italy embark on the delightful task of baking their own Colomba Pasquale, adding their unique touches and cherished family recipes to create a truly special treat. Join us as we explore the origins, symbolism, and preparation of this delightful Italian Easter bread, and discover the best recipes to create your own delicious Colomba Pasquale at home.

Here are our top 2 tried and tested recipes!

EASTER DOVE- COLOMBA DI PASQUA

Easter Dove- Colomba Di Pasqua image

Easter in Italy will not be without the lovely yummi cake in form of a dove, a Easter dove sign of peace

Provided by Artandkitchen

Categories Yeast Breads

Time 20h50m

Yield 8-12 serving(s)

Number Of Ingredients 22

Ingredients

25 g fresh yeast
200 g baking flour
100 ml milk, lukewarm
300 g manitoba flour (wheat flour rich of gluten, alternative 300 g baking flour)
120 g sugar
250 g butter, soft, at room temperature (or good quality margarine, I used margarine)
1 pinch salt
1/2 teaspoon vanilla extract
1 lemon, zest of
1 orange, zest of
1 tablespoon honey
3 egg yolks
100 g lemon zest, candied
100 g orange zest, candied
100 g marzipan, grated
100 g ground almonds
100 g powdered sugar
1 pinch vanilla extract
2 eggs, white
50 g almonds, whole with skin
50 g granulated sugar
2 tablespoons powdered sugar, for topping

Steps:

With a food processor mix 100 g flour, milk and yeast. Let rise 30 minutes (covered and in warm place).
Add other 100 g flour, if necessary add 1 or 2 tablespoon water. Work until smooth.
Let rise 30 minutes (covered and in warm place).
Add 150 g Manitoba flour, 60 g sugar and 80 g butter and work well to soft dough.
Let rise (covered and in warm place) about 2 hours.
Add 150 g Manitoba flour, 170 g butter. Work until butter is adsorbed.
Work with the food processor at slow speed for 30 minutes.
Add salt, 60 sugar, vanilla, zest (both kind), honey and one by one the egg yolks.
Work well and add some flour if it is too sticky (I added 2 tablespoons).
Now add candied fruits and marzipan. Work well until incorporated.
Let rise (covered and in warm place) about 8 hours or better overnight.
Work the dough well.
Now shape the dove forming one long piece in the middle and two pieces on the sides (see photo added). Place in your mold. I don't have a dove shaped mold, so I created one myself.
Let rise (in warm place) about 6 hours.
Preheat the oven at 200°C.
For the glaze mix together almond ground, powdered sugar and vanilla. Add the egg white one by one, but stop before it gets to liquid.
Glaze gently the dove with this thick mix using a spatula (don't "hurt" the dough) and spread on the whole almonds and the granulated sugar. Before baking top with powdered sugar.
Bake 10 minutes at 200°C, reduce the heat at 175°C, protect the glaze with some baking paper and bake for 40 more minutes.
Note: beginning on Saturday afternoon step 11 will be overnight! Sunday evening you will enjoy your fresh Easter dove.

Nutrition Facts : Calories 873.4, Fat 39.1, SaturatedFat 18.1, Cholesterol 177.2, Sodium 297.4, Carbohydrate 120.8, Fiber 7.7, Sugar 61.7, Protein 14.9

EASTER COLOMBA DOVE PEACE-ITALY

EASTER COLOMBA DOVE PEACE-ITALY image

Categories Nut

Number Of Ingredients 25

Ingredients

Colomba Pasquale's name comes from the Italian word for pigeon because it is vaguely in the shape of a flying bird, and it's Italy's answer to the traditional British simnel cake decorated with flowers and chicks. So, if you're looking for something differnt, starting to taste an original italian flavor a couple of weeks before your wedding in Italy, this is the best Easter Dove italian recipe.
For the sponge
1 1/4 cups (300 cl) milk, warm
3 teaspoon active dry yeast
1 1/2 cups (210 gr) all purpose flour
For the dough
4 large eggs
2 large egg yolks
1 1/2 cups (300 gr) sugar
12 tablespoons (165 gr) butter, melted
3/4 teaspoon salt
3 teaspoon vanilla
2 oranges grated rind
2 lemons grated rind
4 1/4 cups (600 gr) all purpose flour
1 1/4 cups (250 gr) raisin
3/4 cups (150 gr) candied fruit
1/2 teaspoon orange extract
For the glaze
1/2 cup (100 gr) blanched almonds
1/2 cup (100 gr) sugar
2 teaspoons corn starch
2 egg whites
1/2 cup (100 gr) sliced or whole almond
powdered sugar for decoration

Steps:

Let's start. Whisk the yeast into the warm milk, then sift in the flour and combine it slowly with a spatula. At last, cover all with plastic wrap. Set aside in a warm corner for about 30 minutes, that encourage the growth of yeast. In the bowl of an electric mixer, whisk together the eggs, the yolks, and the sugar. Whisk in the butter, salt, vanilla, orange rind, lemon rind, orange extract, and add the flour at last. Turn on the electric mixer on low speed to combine all with a paddle. Bring back the sponge and spour off into the bowl. Run the paddle on low speed until for two or tree minutes until the dough is smooth. Add the raisin and candied fruit (if you like it, of course...). Run again briefly. Now, we have to take a buttered bowl where to transfer the dough, covering with plastic wrap. Set aside to rise for at least 1 hour or until double in volume. When the dough is ready, remove from the bowl and transfer to a lightly floured work surface. Push and work lightly the dough to deflate, adding the minimum flour necessary, and keep the dough sticky. With a buttered dove-shaped pan. Add a strip of parchment paper across to facilitate removal of cake. Transfer the dough to the pan and spread uniformly. Cover with plastic wrap and set aside to rise again, for about 1 hour or until double. Preheat oven 375 F (190C). Place the almonds and sugar in a food processor fitted with metal blade. Run the blade until finely ground. Place in a bowl and combine the cornstarch and egg whites. When the colomba is ready, drow up the glaze on top carefully with a spatula, cover on top with sliced almond and the powdered sugar. Bake to 375 F (190C) for about 20 minutes or until golden. Taste for readiness inserting a toothpick. The cake is ready when the toothpick comes out dry and the surface is golden brown.

Tips:

When making the biga, use warm water (about 110°F) to activate the yeast. This will help the biga rise properly.

Make sure the butter is cold and cubed before adding it to the dough. This will help keep the dough from getting too warm and sticky.

Knead the dough until it is smooth and elastic, about 10 minutes. This will help develop the gluten in the dough, which will give the colomba its characteristic chewy texture.

Let the dough rise in a warm place until it has doubled in size, about 1 hour. This will allow the yeast to work and the dough to develop its flavor.

When shaping the colomba, make sure to score the top of the dough with a sharp knife. This will help the colomba rise evenly in the oven.

Bake the colomba until it is golden brown and cooked through, about 45 minutes. This will ensure that the colomba is cooked properly and has a nice crust.

Let the colomba cool completely before serving. This will help the colomba set and develop its full flavor.

Conclusion:

Colomba di Pasqua, also known as the Italian Easter Dove, is a delicious and traditional bread that is enjoyed by many people around the world. It is a sweet bread made with a variety of ingredients, including flour, sugar, eggs, butter, and yeast. Colomba di Pasqua is often decorated with almonds, candied orange peel, and powdered sugar. It is a popular bread to serve at Easter celebrations, and it can also be enjoyed as a snack or dessert. If you are looking for a delicious and festive bread to make for your next Easter celebration, Colomba di Pasqua is a great option.