Italian food: Impasto della Colomba Pasquale (Easter Dove Bread Dough)

The Colomba Pasquale, or Easter Dove Bread, is a cherished Italian tradition, especially in regions like Lombardy and Emilia-Romagna. This sweet, yeasted bread is typically enjoyed during the Easter season, symbolizing peace and renewal. From my own personal experience, crafting this bread is a rewarding endeavor that fills your home with delightful aromas.

Let me show you how I make Impasto della Colomba Pasquale:

Notes:

The dough requires patience due to its multiple rises, but the result is a soft, flavorful bread.

Ensure all ingredients are at room temperature to facilitate proper mixing and rising.

If you don’t have a dove-shaped mold, a standard loaf pan can be used.

Ingredients:

For the Biga (Starter):

• 1 cup (120g) unbleached all-purpose flour
• 1/2 cup (113g) cool water
• 1/8 teaspoon instant yeast

For the Dough:

• 2 1/4 cups (270g) unbleached all-purpose flour
• 1 1/4 teaspoons (8g) table salt
• 1 tablespoon instant yeast
• 1/3 cup (67g) granulated sugar
• 4 tablespoons (57g) unsalted butter, at room temperature
• 2 large eggs plus 1 large egg yolk (reserve the white for topping)
• 1/8 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract plus 1/8 teaspoon orange oil
• Zest of 1 orange
• 1 cup (170g) dried fruit (such as candied orange peel or raisins), chopped if large

For the Topping:

• 1 large egg white (reserved from dough)
• 3 tablespoons almond flour or finely ground blanched almonds
• 2 tablespoons (25g) granulated sugar
• 2 tablespoons (14g) sliced almonds
• 5 to 6 teaspoons (28g) coarse sparkling sugar or Swedish pearl sugar
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Instructions:

1. Prepare the Biga (Starter):
   • In a bowl, mix together the flour, water, and instant yeast until a shaggy dough forms.
   • Cover and let it rise at room temperature for 12-16 hours, or overnight.
2. Mix the Dough:
   • In a large bowl, combine the biga with the flour, salt, instant yeast, sugar, butter, eggs, egg yolk, Fiori di Sicilia (or vanilla and orange oil), and orange zest.
   • Mix until a sticky dough forms.
   • Add the dried fruit and mix until evenly distributed.
3. First Rise:
   • Cover the bowl and let the dough rise in a warm place until doubled in size, about 1-2 hours.
4. Shape the Dough:
   • Gently deflate the dough and transfer it to a lightly floured surface.
   • Shape it into a loaf or place it into a dove-shaped mold.
5. Second Rise:
   • Cover and let the dough rise again until doubled in size, about 1-2 hours.
6. Prepare the Topping:
   • Preheat the oven to 350°F (175°C).
   • In a small bowl, whisk the reserved egg white until frothy.
   • In another bowl, mix the almond flour, sugar, and sliced almonds.
7. Bake:
   • Brush the risen dough with the egg white.
   • Sprinkle the almond mixture evenly over the top.
   • Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Cool:
   • Allow the bread to cool completely on a wire rack before slicing.

Variations and Tips:

• Chocolate Chip Colomba: Add 1 cup of dark chocolate chips to the dough for a rich, chocolaty twist.
• Whole-Wheat Flour: Substitute half of the all-purpose flour with whole-wheat flour for a nuttier flavor.
• Dried Fruit Mix: Incorporate a mix of dried fruits like raisins, currants, and candied citrus peel for added complexity.
• Dairy-Free Option: Replace butter with a non-dairy alternative like coconut oil.
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Nutritional Information (Per Serving):

Note: Nutritional values are approximate and may vary based on specific ingredients used.

I hope this guide has made making Impasto della Colomba Pasquale seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.