Soft Savory Colomba perfect for filling at Easter. Soft and dramatic, this savory colomba is the ideal base to stuff as you like. An easy leavened dough that ensures an impeccable result: a shiny golden crust and a soft, alveolated center.
There is something magical in watching dough rise, especially when it takes the shape of an Easter symbol.
The smell of fresh brewer’s yeast filling the kitchen is, to me, the true scent of the holidays: a ritual that smells like home and anticipation.
This year, for my Easter lunch or a picnic, I decided to go against the grain: I prepared a Soft Savory Colomba as light as a cloud, decorated with a shower of sesame seeds.
Forget the usual sandwiches: the true star of the table is this “empty” version, specifically designed to be layered like a savory panettone.
The challenge was to create a casing that is not only beautiful to look at with its shiny golden crust but above all versatile and capable of holding the best fillings.
This colomba is born as a neutral excellent base.
I chose to leave it empty for those looking for a leavened bread that is not just a container, but an integral part of the tasting experience.
Thanks to the use of fresh yeast, the structure is airy and the dough has a strong vertical lift, ideal for slicing horizontally without crumbling.
The Crust: Browned, shiny surface, achieved with careful brushing.
The Crunchy Touch: Sesame seeds for a toasty note and a refined rustic look.
The Dough: Elastic, fragrant crumb, perfect to enhance both cold cuts and vegetables.
The beauty of this base is that it lends itself to a thousand interpretations. You can cut it into 3 or 4 horizontal discs and create different layers.
Here are some ideas for you:
The Elegant: Robiola cheese, smoked salmon and chives.
The Rustic: Cooked ham mousse, marinated artichokes and Parmesan shards.
The Gourmet: Mortadella, pistachio pesto and stracciatella.
How will you fill it for your outing? Write it in the comments, I’m curious to see your creations!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
- Energy 270.50 (Kcal)
- Carbohydrates 38.64 (g) of which sugars 3.83 (g)
- Proteins 10.96 (g)
- Fat 8.63 (g) of which saturated 2.87 (g)of which unsaturated 2.08 (g)
- Fibers 1.54 (g)
- Sodium 242.63 (mg)
Indicative values for a portion of 85 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
Soft Savory Colomba perfect for filling at Easter
- 2 cups Manitoba (strong) flour
- 2 cups 00 flour (all-purpose)
- 0.35 oz fresh brewer's yeast (or 7g of dry yeast)
- 2 eggs (room temperature)
- 7 fl oz milk (warm 70°F — do not exceed this temperature)
- 3 tbsp extra virgin olive oil (about 50 ml (approx. 3 tbsp + 1 tsp))
- 3 tbsp Parmesan
- 1 tsp sugar (to activate the yeast)
- salt
- pepper
- 1 egg yolk (+ a little milk for brushing)
- to taste sesame seeds
Tools
- Colomba Mold
- Bowl
- Food Scale
- Brush
Steps
Soft Savory Colomba perfect for filling at Easter
Start by slightly warming the milk (it should be warm, not hot!). Dissolve the fresh brewer’s yeast in it together with the teaspoon of sugar.
Mix well and let rest for about 5-10 minutes until you see a light foam forming on the surface: this is the sign that the yeast is active and ready to make your colomba rise.
In a large bowl (or in a stand mixer), pour the flours. Add the eggs, the extra virgin olive oil and the Parmesan.
Start kneading by adding the milk with the dissolved yeast little by little.
Only when the dough begins to come together, add the salt.
Work vigorously for about 10 minutes until you obtain a smooth, elastic dough that no longer sticks to your hands.
First rise.
Form a ball, place it in a bowl brushed with a little oil and cover with cling film or a damp cloth.
Let rise in a warm place protected from drafts (a switched-off oven with the light on works well) for about 2 hours, or until doubled in size.
Take the 500 g mold.
Divide the dough into three parts: one larger and elongated for the body of the colomba and two smaller ones for the wings.
Place the body in the center and then the wings on the sides.
Don’t worry if the mold already looks almost full; that’s exactly what will give you that majestic dome after baking!
An essential tip: Before placing the dough in the paper mold, set the mold itself directly on the baking sheet.
Why do this? Once the colomba has completed its second rise, it will be very tall and delicate.Moving just the paper mold could cause the dough to “settle” or deform. By moving the entire baking sheet directly, transporting it to the oven will be safe and your dome will remain perfect and majestic!
Second Rise and Finishing
Let rise again in the mold for about 45-60 minutes.Once the dough reaches the rim, gently brush the surface with the egg yolk beaten with a little milk (for a shiny, even browning) and generously sprinkle with sesame seeds.
Bake in a preheated static oven at 356°F for about 30-35 minutes.
If the surface darkens too much toward the end of baking, cover it with a sheet of aluminum foil.
Always perform the toothpick test before removing from the oven.
Once out of the oven, let the colomba cool completely before slicing.
This is essential to obtain clean, precise horizontal slices without damaging the soft crumb.
Happy Easter….
Tips
The milk should be warm (about 64-70°F). If it is too hot it will kill the fresh brewer’s yeast; if it is cold, the rise will take twice as long.
Add the salt only at the end of kneading. Direct contact between salt and yeast blocks its action: adding it at the end will give you a much higher structure.
Don’t rush! If the kitchen is cold, the first rise may take longer than the expected 2 hours. Wait until the dough has visibly doubled.
Because this is a tall dough, use a long wooden skewer to check that the center is cooked. If it comes out dry, the colomba is ready.
Storage
Once cooled, if you don’t fill it immediately, seal it in a food bag. It will stay soft like just baked for 2-3 days.
Can it be frozen?
Yes! You can prepare the neutral base in advance, let it cool and freeze it whole (well wrapped in cling film). Just let it thaw at room temperature the evening before Easter and it will be like freshly baked.
Tip for filling
If you decide to fill it with vegetables (like grilled zucchini or eggplant), remember to dry them well with kitchen paper.
Excess oil or water could over-moisten the crumb, making you lose the softness we worked so hard to achieve!
Tips for other recipes
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