Savory colomba to fill, a soft brioche bread perfect to slice and fill as you like, ideal for Easter and Easter Monday!
This savory colomba stays soft for several days and can also be prepared in advance.
You can fill it as you prefer according to your tastes, I usually fill it with chicken salad or with salad, tuna, and spreadable cheese. Of course, classic cold cuts and cheeses are also perfect.
At the end of the recipe, in the FAQ section, I answered some questions regarding the preparation of this savory colomba. If you have any other doubts or curiosities, you can write a comment or use the appropriate contact form.
On the blog, you will also find:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 1 colomba weighing 750g
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 300.73 (Kcal)
- Carbohydrates 41.91 (g) of which sugars 5.40 (g)
- Proteins 8.98 (g)
- Fat 11.22 (g) of which saturated 6.67 (g)of which unsaturated 4.04 (g)
- Fibers 1.26 (g)
- Sodium 19.20 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Colomba to Fill
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 2/3 cup milk (at room temperature)
- 2 eggs
- 2 tbsp sugar
- 1 tsp active dry yeast
- 7 tbsp butter
- to taste sesame seeds
Tools
- Stand Mixer
- Bowls
- Mold for colomba
- Kitchen Scale
- Brush
Recipe for the Savory Colomba to Fill
Find this and other recipes in the Easter Menu Recipes collection.
Start preparing the savory colomba to fill by putting the eggs, lukewarm milk, and active dry yeast in the bowl of the stand mixer.
Continue with the sugar, all-purpose flour, and Manitoba flour.
Start kneading with the hook at moderate speed.
When the dough begins to take shape, add the soft butter a piece at a time.
Let the butter be completely incorporated into the dough before adding more.
Continue kneading until completely smooth.
Transfer the colomba dough to a lightly floured work surface.
Fold a couple of times and shape the dough into a round.
Place the dough in a lightly floured bowl and let it rise covered with a damp cloth until doubled in size.
Take the risen dough and place it on a lightly floured work surface.
Try to shape it into a square.
Divide it in half and then divide one of the halves further in half.
Use the larger half for the body of the colomba and the smaller halves for the wings.
Cover again and let rise until the dough reaches the edge of the mold.
Take the risen colomba, brush it with milk, and sprinkle with sesame seeds.
Bake the savory colomba to fill in a static oven at 320°F for about 50-55 minutes.
If it darkens too much on the surface, cover it with a sheet of aluminum foil.
Let it cool completely before slicing and filling.
Find this and other recipes in the Easter Monday Picnic Recipes collection.
Savory Colomba to Fill
Consult this section to clear your doubts, if you don’t find the answer to your question comment or write using the form below.
On the blog, you will find many other SWEET AND SAVORY YEASTED BAKES.
F.A.Q.
How long does this colomba last?
The savory colomba stays soft as freshly made for 2-3 days.
You can also freeze it whole for about 2 months.Can I prepare it in advance?
Of course, it is even preferable. If prepared a day in advance, it will be easier to slice.
Ideas for the filling?
From classic cold cuts and cheeses to all kinds of salads! You can also find some ideas in the Pasta Sauces Collection with lots of fantastic pestos and sauces!
Also try the Savory Pan Brioche Ring!
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