Making an Easter colomba with natural leavening at home is a magical experience. Every year, this traditional cake represents Easter on the table, with its scent of orange, butter and vanilla filling the kitchen, and its soft, stringy crumb winning the heart of anyone who tastes it. By following the recipe by Iginio Massari and Achille Zoia, you can create an artisanal colomba with sourdough starter, elegant and fragrant, perfect for the holidays or as a special homemade gift.
The Easter colomba with natural leavening is not just a cake: it is a true ritual of patience, care and creativity. From the delicate dough to the long proofing, up to the crunchy glaze that completes the cake, every step tells the Italian tradition of artisanal pastry. Imagine the satisfaction of seeing your colomba slowly rise, brown and fill the kitchen with a festive aroma. Making it means transforming simple ingredients into a cake that delights both the eyes and the palate.
Learn how to make at home a soft, fragrant Easter colomba with natural leavening: the version by Iginio Massari and Achille Zoia taken from the book “Cresci”.
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- Difficulty: Medium
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
Ingredients
For 1 at 750 g and 1 at 500 g
- 2.5 oz sourdough starter
- 1/2 cup water
- 1/2 cup sugar
- 4 egg yolks egg yolks
- 2 1/4 cups flour (W320)
- 6 tbsp butter
- 1/2 cup + 1 tbsp flour (W320)
- 1/2 tsp orange extract
- 1/2 vanilla bean
- 1/4 cup sugar
- 1 tbsp honey
- 4 egg yolks egg yolks
- 8 tbsp butter
- 1 tsp salt
- 3 tbsp + 1 tsp water
- 1 1/3 cups candied orange
- 1 cup shelled almonds
- 1/2 cup bitter almonds (armelline)
- 1/3 cup toasted hazelnuts
- 2 cups sugar
- 2 tbsp unsweetened cocoa powder
- 3 tbsp cornmeal
- 3 tbsp potato starch
- 5 egg whites egg whites
Tools
- 1 Stand mixer
- 2 Colomba molds
Steps
It is important for the colomba dough that all ingredients are very cold; keep the flour refrigerated as well.
8:00 1st refresh of the sourdough starter —-proof at 82°F in 3–4 hours until tripled
12:00 2nd refresh of the sourdough starter — proof at 82°F in 3–4 hours until tripled
16:00 3rd refresh of the sourdough starter — proof at 82°F in 3–4 hours until tripled16:00 Prepare the glaze for the topping by grinding all the dry ingredients together, then add the egg white and keep in the fridge.
20:00 working time 25–30 minutes with maximum dough temperature 79°F
Dissolve the sugar in the water with the malt and pour into the stand mixer with the flour and the sourdough starter.
Start mixing with the dough hook at medium-low speed (Kenwood mixer speed 1).
Work for 15 minutes, until the dough becomes compact and smooth and the gluten starts to form a thread.
Add the butter and work for a couple of minutes.
Be careful that the dough does not become too shiny.
Add the egg yolks and make the dough form a thread.Transfer the dough to a work surface.
Shape into a ball and place in a container, cover with lid or cling film.
Put to proof at 75–79°F for 10–12 hours or until the volume has tripled.9:00–10:00 working time 45 minutes with maximum dough temperature 77°F
Place the first dough in the mixer with the flour and the aromatics (orange and vanilla) and knead for 18–20 minutes.
Incorporate the sugar and 1/3 of the yolks.
When the dough is again forming a thread, add the salt and 2/3 of the yolks.
Let it mix until the dough regains strength.
Add the butter and when the dough is well formed, add the last part of the yolks, then, when fully absorbed, add the honey.If necessary add the water little by little. If the dough is smooth and silky do not add anything.
Add the candied orange cut into cubes.Divide the dough in two (650 g for the 750 g mold, 400 g for the 500 g mold).
Let rest 60 minutes at 82°F.
Divide each piece into two equal-weight pieces.
Stretch into a loaf shape and place in the colomba molds.
Cover with cling film and let rise at 86–90°F for about 5–6 hours.
Before baking, brush with the glaze, add a few almonds, then sprinkle with pearl sugar.
Dust with powdered sugar and bake at 347°F: 30 minutes for 500 g pieces, 45 minutes for 750 g pieces, with the vent open for the first 10 minutes.
The internal temperature should be 199°F, then you can take them out of the oven.After baking pierce with the proper skewers and invert immediately for 10–12 hours.
Package the colomba in the proper bags, first lightly spraying with 194°F alcohol.
Tips and storage
They keep for 30 days in a sealed bag.
It is important for the colomba dough that all ingredients are very cold; keep the flour refrigerated as well.
FAQ (Questions and Answers)
Can I make the colomba lactose-free?
Yes, use lactose-free butter with less than 0.01% lactose or plant-based alternatives.
By following this recipe you can prepare a Easter colomba with natural leavening that is soft, fragrant and professional-looking. Perfect for Easter breakfast, homemade gifts or simply to give yourself a sweet moment of joy and tradition. The scent of candied orange, the crunch of the glaze and the soft crumb will make you feel like you are in a real pastry shop without leaving home.
