The Colomba pan brioche is soft and delicious, perfect for Easter breakfast, made with sourdough or even natural yeast, which can be prepared at home and is an excellent base for bread, pizza, and more. Its dough is more digestible compared to preparations with brewer’s yeast. The Pan brioche is a leavened cake baked in the oven; it can be enjoyed plain or filled. The dough is not very sweet; its delicate taste is perfect for a savory breakfast with meats and cheeses or a sweet breakfast with jam, chocolate, and creams. This one I prepared was filled with a heart of gianduia and is perfect for Easter breakfast!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 35 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 334.49 (Kcal)
- Carbohydrates 52.92 (g) of which sugars 12.87 (g)
- Proteins 8.65 (g)
- Fat 11.22 (g) of which saturated 6.42 (g)of which unsaturated 4.41 (g)
- Fibers 2.87 (g)
- Sodium 236.36 (mg)
Indicative values for a portion of 50 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 Colomba Pan Brioche
- 2.1 oz sourdough
- 2 cups cups all-purpose flour
- 2 cups cups cake flour
- 4 tbsps tbsps butter
- 1/4 cup cup sugar
- 1 pinch salt
- 1/2 cup cup milk
- 1/4 cup cup water
- 1 egg
- as needed gianduia chocolate (chocolates or bars)
- 1 lemon zest (grated from 1 lemon)
- 1 orange zest (grated from 1 orange)
- 1 egg yolk (for decoration)
- as needed milk (to add to the egg yolk)
Tools
- 1 Mold
- 1 Bowl
- 1 Plastic wrap
- 1 Stand mixer
- 1 Scale
Before starting, eggs, milk, and butter must be at room temperature. On the contrary, gianduia chocolates or chocolate bars must be placed inside a freezer bag and then in the freezer to cool for at least a couple of hours.
Take 100 g from the 2 cups of all-purpose flour and knead it with the 2.1 oz of sourdough, adding 1/4 cup of lukewarm water.
Place the covered dough to rise in a bowl in the switched-off oven with the light on for 5 hours.
After the time has elapsed, place the dough in the stand mixer, add the flour, sugar, and butter in pieces. Set the stand mixer with a dough hook and then gradually add the beaten egg, milk slowly (room temperature).
Knead the dough at low speed for about 15 minutes, add the pinch of salt, grated lemon, and orange zest. The dough should be well kneaded at the end; when you see it wrap around the hook like a ball, it’s ready.
Now transfer it into a bowl, cover it with plastic wrap and place a cloth on top. Let it rise in the oven; with the light on for about a couple of hours until it has doubled in volume.
After the time has passed, take the dough and knead it a little with your hands. Now take small portions of dough, try to make them all the same, about 2.1 oz each, if you want to weigh each piece.
Form balls and in the middle of each, place the square of cold chocolate. Work well with your hands and create spheres to arrange inside a “750 g” colomba mold.
Cover and let rise again in the oven with the light on until it has reached the surface of the mold.
Before baking, brush with the yolk + beaten milk and bake. In a preheated static oven at 340°F for about 35 minutes.
If during baking, it seems that the pan brioche tends to darken too much on the surface. After 30 minutes, cover with a sheet of aluminum foil and complete the baking.
Do the toothpick test to verify baking. Once ready, take it out of the oven and let it cool. Your colomba is ready; if you like, it can be filled on top or enjoyed with a dusting of powdered sugar.
Enjoy your treat!
Notes
The colomba pan brioche is best stored in a food bag, otherwise it tends to dry out quickly.
The colomba pan brioche is best stored in a food bag, otherwise it tends to dry out quickly.
If you want, after the first rise, you can do as I did:
I placed the dough in the fridge overnight. The next day I let the dough acclimate for a couple of hours and continued the recipe. If desired, after brushing with the egg, sugar granules can be added. Alternatively, the sourdough can be replaced with 10 g of brewer’s yeast.
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