The Gastronomic Colomba for Stuffing is perfect for both Easter and Easter Monday, a very simple leavened dough to make with dry brewer’s yeast (the one in sachets) or with fresh brewer’s yeast, as you prefer.
We filled the Gastronomic Colomba for Stuffing with cooked ham, cheese slices, mayonnaise, and mixed salad, but you can vary the stuffing according to what you like best.
Then in the dough, we added some chopped sun-dried tomatoes in oil to enrich it further; if you don’t like them, you can use grated cheese or diced pancetta instead.
A soft savoury brioche bread, a bit like the gastronomic panettone that we usually prepare at Christmas, which you can also fill with olive tapenade or even grilled vegetables given the approach of spring.
Let’s find out right after the photo how to prepare the Gastronomic Colomba for Stuffing!!
Perhaps you might also be interested in other Easter Appetizers
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Gastronomic Colomba
- 4 cups Manitoba flour (or 2 cups of all-purpose flour and 2 cups of Manitoba)
- 2 eggs (medium)
- 1 tbsp dry brewer's yeast (or 12 g of fresh brewer's yeast)
- 7 oz milk
- 1.7 oz extra virgin olive oil
- 1.4 oz sun-dried tomatoes in oil (drained and dried)
- 2 pinches salt
- 1 tsp sugar
- 1 egg yolk
- to taste cooked ham
- to taste cheese (sliced cheese of choice)
- to taste mixed salad (or arugula or mixed salad of choice)
- to taste mayonnaise
Tools
- 1 Bowl
- 1 Mold 1 kg mold for Colomba
Preparation of the Gastronomic Colomba
To prepare the Gastronomic Colomba for Stuffing, first, drain the sun-dried tomatoes from their preservation oil.
Chop them coarsely and dry them, set aside.
Slightly warm the milk and dissolve the dry brewer’s yeast in it.
In a bowl, mix the flour with the sugar and the oil, and start mixing by hand.
Of course, if you have a stand mixer or kneader, use it; the work will be much less tiring.
Add the eggs to the bowl, making them incorporate well while working with your hands.
Lastly, and little by little, incorporate the milk, the salt, and the previously chopped sun-dried tomatoes.
Turn the dough out onto the work surface and knead it energetically for at least 10 minutes.
Once you have a smooth and compact dough, oil a clean bowl, place the gastronomic brioche bread dough inside, cover with plastic wrap, and let it rise.
It usually takes about 3 hours in a warm place (the ideal place is the turned-off oven with the light on).
Once the dough is well risen, divide it into 2 parts, place one in the Colomba mold to form the body.
Divide the other piece of dough again into 2 and place them to form the wings of the Gastronomic Colomba brioche bread.
Let it rise again for 1 hour and then brush the surface with the beaten yolk.
Preheat the oven to 350°F in static mode and bake the savory Colomba brioche bread in the center of the oven for at least 40 minutes.
If you see it browning too much on top, cover it with baking paper.
Once cooked, remove the Gastronomic Savory Colomba from the oven, let it cool for at least 1 hour before gently removing it from the mold.
Cut it into 3 parts, spread mayonnaise, cover with slices of cooked ham, sliced cheese, and salad.
Spread some mayonnaise on the other slice and close the first layer.
Fill the other 2 slices of savory Colomba to form the gastronomic savory Colomba; let it rest for a few hours before slicing and serving.
You can vary the filling with other cold cuts, grilled seasonal vegetables, or instead of mayonnaise, use your favorite sauce.
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How to Store the Gastronomic Colomba
Better to prepare it even 2 days in advance and store it without cutting or filling it inside a food bag to keep it moist.
Once filled, you can store it under a glass dome from morning to evening or in the fridge for 1 day.
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