The HOMEMADE EASTER COLOMBA is the great leavened cake symbol of Italian Easter tradition: soft and fragrant, with its characteristic shape that evokes peace and spring. The dough, rich yet delicate, is soft and stretchy, enriched with candied orange peel and citrus aromas that release their full fragrance when sliced.
The surface is adorned with a crunchy almond glaze, decorated with sugar pearls and whole almonds, creating an irresistible contrast between the crispy exterior and the soft, alveolated interior. Each slice is a perfect balance of sweetness, butteriness and fresh citrus notes.
Prepared at home, the colomba enchants with its authentic aroma and its light, airy texture, the result of a long fermentation that ensures softness and digestibility.
Perfect to serve at the end of a meal, for breakfast or during the Easter snack, accompanied by a good sweet wine or a mascarpone cream.
A dessert that brings tradition, sharing and the unmistakable scent of spring celebrations to the table.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Cooking time: 35 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 1/2 cups Manitoba flour
- 1/3 cup milk
- 0.4 oz fresh yeast
- 1 tsp honey
- 2 eggs (medium, at room temperature)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- orange zest
- 5 2/3 tbsp butter (soft)
- 1/2 tsp salt
- 2/3 cup candied orange
- 1 egg white
- 1/3 cup almonds (finely ground)
- 1/3 cup powdered (icing) sugar
- sugar pearls
- whole almonds
For the homemade Easter colomba you will need
- 1 Mold 500 g
- 1 Bowl
- 2 Small bowls
- 1 Whisk
- Plastic wrap
- 1 Pastry board
Preparation of the homemade Easter colomba
In a bowl dissolve the yeast in the lukewarm milk and the honey. Add 1/3 cup (about 100 g worth from the total) of the flour and mix with a whisk.
Cover and let rise for 1 hour in a turned-off oven with the light on.
In a large bowl, or in the bowl of a stand mixer fitted with the spiral hook, place the remaining flour, the sugar, the pre-ferment, the eggs, the orange zest and the vanilla extract.
Knead all the ingredients until you obtain a smooth dough.
Add the soft butter little by little and finally the salt. Work the dough until it becomes elastic and well-developed. This will take about 10 minutes.
Finally add the candied orange and incorporate it. Transfer the dough to a clean bowl, cover with plastic wrap and let it rise for about 2 hours or until doubled in a turned-off oven with the light on.
After the rise, turn the dough out onto a lightly floured surface and divide it into two parts.Shape them, helping yourself with a bench scraper, until you obtain two long loaves.
Transfer them into the 500 g mold, cover and let rise for another 1 hour or until doubled.
In a bowl mix the almond meal, the powdered sugar and the egg white. Gently spread the glaze over the surface of the colomba and add the sugar pearls and the whole almonds.
Bake the homemade Easter colomba in a preheated conventional oven at 338°F for 35 minutes.
If it browns too much, cover with a sheet of aluminum foil.
Remove from the oven and let it cool completely before slicing.
Tips
You can replace the candied fruit with frozen chocolate chips so they don’t melt during kneading.
For a more intense aroma, add a few drops of orange blossom water.
It keeps for 3–4 days well sealed in a food bag.
